Creamy Pumpkin and Apple Pie Recipe

Name: Creamy Pumpkin and Apple Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Cut the pumpkin into suitable sizes.
2
Wrap them and microwave for 5-8 minutes.
3
When they have softened, immediately take the skin off.
4
If you prefer a more creamy texture, press the kabocha through a strainer.
5
While the pumpkin is still warm, add the skimmed milk, milk, and butter and knead together.
6
Simmer the apples.
7
Mix the simmered apple and pumpkin filling together.
8
For the pastry base, pierce with a fork, and cut any designs you like.
9
Put plenty of filling on the base pastry, and cover with another pastry tightly.
10
Brush a beaten egg yolk on the surface.
11
Bake for 7 minutes at 210C, then bake for 6-8 minutes at 190C.
12
It's done.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Apple, 1/8 Kabocha squash, 3 tbsp Sugar, 1 Honey, and more.

Yes, Creamy Pumpkin and Apple Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Creamy Pumpkin and Apple Pie

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