Soy Milk Kabocha Squash Pie with Easy Puff Pastry

Name: Soy Milk Kabocha Squash Pie with Easy Puff Pastry
Cuisine: American
Ingredients: 150 grams Flour; 75 grams Margarine; 2 tbsp Water; 1/2 Kabocha squash; 100 ml Sugar; 3 Eggs, beaten; 200 ml Soy milk; 1 dash Cinnamon powder

cookpad.japan @cookpad_jp

I changed my previous Kabocha Pie recipe a bit.

-Adjust the amount of water when making pie crust. (You can use frozen puff pastry too.)
-Adding Asian sweet potatoes to the filling is also yummy.
-When rolling out the dough, dust the surface and the rolling pin with flour. Recipe by Fushicche

I changed my previous Kabocha Pie recipe a bit.

cookpad.japan @cookpad_jp

I changed my previous Kabocha Pie recipe a bit.

Saved

Ingredients

Puff pastry:
150 gramsFlour
75 gramsMargarine
2 tbspWater
Kabocha cream
1/2Kabocha squash
100 mlSugar
3Eggs, beaten
200 mlSoy milk
1 dashCinnamon powder

Saved

Steps

1

[Prepare the Pie Crust] Rub chunks of the butter (margarine) between your fingertips and into the flour until flour looks crumbly. Add the water and when the dough feels like an earlobe gather the dough into a ball. Let rest in the refrigerator for 30 minutes.
2

[Prepare Kabocha Cream] Cut the kabocha into small pieces and boil in a pot until soft. Drain and place in a bowl and mash with a fork.
3

Add the sugar to the mashed kabocha. Add the eggs, soy milk and cinnamon powder and combine with a rubber spatula.
4

Roll out the dough and place it in a pie pan pressing down along the bottom and all sides. Pour in the kabocha cream and bake in the 190℃ oven for 45 minutes.
5

If you don't like soy milk, please use
https://cookpad.wasmer.app/us/recipes/152858-kabocha-squash-pie-with-an-easy-crust

Kabocha Squash Pie with an Easy Crust