Halloween Kabocha Squash Pie – a delicious recipe with squash, pastry, Butter, Sugar, Milk, Egg yolk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Peel the kabocha and steam.
2
In a bowl, mix all the ingredients together with the kabocha.
3
Mash the kabocha into a paste with a spoon while mixing.
4
Cut a puff pastry in half with a knife.
5
Cut out a face, nose, and eyes on one side.
6
Spread the kabocha paste on the puff pastry after the paste has cooled.
7
Place the cut-out face puff pastry on top, press down the edges with a fork, and coat with egg yolk.
8
Bake at 390F/200C for 10 minutes, lower to 360F/180C for another 15-20 minutes, and you're done.
9
Bake until your desired golden brown color.
10
Knead the cut-out pie crust sheet portions together, stick in the leftover kabocha, roll them up to make little bite-sized pies.
11
Looks so good!
121
kcal
Calories
9
g
Fat
8
g
Carbs
3
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/4 squash Kabocha squash, 4 sheets Frozen puff pastry, 30 grams Butter, 30 grams Sugar, and more.
Yes, Halloween Kabocha Squash 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.
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