Cut the kabocha squash into bite-sized pieces and microwave for 4 to 5 minutes. Remove the skin, taking care not to burn yourself.

Use a large fork, to mash the kabocha to your preferred consistency.

Add skim milk, honey, and butter and mix well. It mixes easily if you add the ingredients while the kabocha is warm. This completes the kabocha filling.

Cut the puff pastry into desired sizes while it's still frozen. I cut the puff pastry into 3 vertical slices (the picture shows 2 frozen puff pastry).

Stack two sheets together and cut the edges to create an oval shape.

Carve a face in the center of the top sheet. Use a knife or whatever tool is easiest. This step is easy if the puff pastry are still frozen. Preheat your oven at 410°F/210°C.

If the puff pastry begin to thaw, spoon the kabocha filling on the bottom sheet, leaving about 1cm of space at the edges. Drain excess water from the apple filling and spoon on top of the kabocha filling.

Lay the top sheet you made in step 7 over the bottom layer with the filling you made in step 8. Stretch it out a bit and use a fork to press it down to close the edges. Use a fork to create ridges along the face.

Prepare aluminum cups. The bento cups at the dollar store seemed big enough, so I flattened out the bottom for a wider surface area.

Place the pie made in step 9 in the aluminum cups. Use a brush to brush on the egg yoke glaze.

Bake in the over at 410°F/210°C for to 8 minutes, then reduce heat to 375°F/190°C and bake for another 6 to 8 minutes until finished.

Extra: You can make the Jack-O'-Lantern face out of the kabocha peels. After cutting out the facial features, use a beaten egg yolk to stick and press down.