Creamy Pumpkin and Apple Pie

Name: Creamy Pumpkin and Apple Pie
Yield: 3 servings
Cuisine: American
Ingredients: 1 Apple; 1/8 Kabocha squash; 3 tbsp Sugar; 1 Honey; 1 1/2 tsp Skim milk (if you have); 1 tbsp Warmed milk; 1 Cinnamon; 1 piece Butter; 2 sheets Puff pastry; 1 Egg yolk

cookpad.japan @cookpad_jp

Just a standard apple pie is boring, so I created this recipe. It ended up being a big hit, so I uploaded this recipe.

The tip is to make the pumpkin filling creamy. Adjust the amount of milk and heavy cream as needed.
If using heavy cream, the texture becomes more rich.
You can use sweet potato instead of pumpkin. For 3 pies. Recipe by Ma-na

Just a standard apple pie is boring, so I created this recipe. It ended up being a big hit, so I uploaded this recipe.

cookpad.japan @cookpad_jp

Just a standard apple pie is boring, so I created this recipe. It ended up being a big hit, so I uploaded this recipe.

Saved

Ingredients

3 servings

1Apple
1/8Kabocha squash
3 tbspSugar
1Honey
1 1/2 tspSkim milk (if you have)
1 tbspWarmed milk
1Cinnamon
1 pieceButter
2sheets Puff pastry
1Egg yolk

Saved

Steps

1

Cut the pumpkin into suitable sizes. Wrap them and microwave for 5-8 minutes. When they have softened, immediately take the skin off.
2

If you prefer a more creamy texture, press the kabocha through a strainer.
3

While the pumpkin is still warm, add the skimmed milk, milk, and butter and knead together.
4

Simmer the apples.
5

Mix the simmered apple and pumpkin filling together.
6

For the pastry base, pierce with a fork, and cut any designs you like.
7

Put plenty of filling on the base pastry, and cover with another pastry tightly. Brush a beaten egg yolk on the surface.
8

Bake for 7 minutes at 210°C, then bake for 6-8 minutes at 190°C. It's done.