Cut a piece of parchment paper or regular paper to the same size as the puff pastry, draw a kabocha and a leaf and cut them out. Cut out the eyes, nose, and mouth. Let the puff pastry warm up to room temperature for a bit.

Place the cutouts on top of the puff pastry, and cut it out using the tip of the knife. Repeat for the second sheet, but don't cut the eyes or mouth out. Add veins to the leaf as well.

Put the puff pastry in the freezer to keep it from getting too soft. Preheat the oven to 210°C.

Peel the kabocha, and steam cook or microwave to soften it. Transfer it it to a bowl; add in butter, sugar, and milk and mix well while the kabocha is still warm.

Once it has cooled, lay out the backside of the kabocha (the side that doesn't have the eyes etc. cut out), and put the kabocha paste on top.

Next, place the face section on top, and seal the edges with a fork. If you have any left-over paste, put it into the leaves.

Place the finished pies on a baking sheet covered in an parchment paper, and and coat the surface with the whisked eggs using a brush.

Bake at 210°C for 10 minutes. Reduce to 180°C, cook for an additional 15-20 minutes, and it is done .