Kabocha Squash Pie with an Easy Crust

1. 1

   For the pie crust: Mix the flour and butter by hand until the mixture becomes crumbly.

2. 2

   Add the water, and knead until it is about the consistency of your ear lobe.

3. 3

   Roll it into a ball, and let it rest in the fridge for 30 minutes.

4. 4

   For the kabocha squash cream: Cut the kabocha squash into small pieces, and microwave for 8 minutes.

5. 5

   Remove the skin with a spoon, transfer to a bowl, and roughly mash with a folk.

6. 6

   Add the sugar to the kabocha and mix.

7. 7

   Next, add the eggs, heavy cream, milk, and cinnamon powder and mix with a spatula.

8. 8

   Place the pie crust, which was rolled out thin, in the pie dish.

9. 9

   Pour the kabocha squash cream in and bake in the oven for about 45 minutes at 190C, then done!

10. 10

    I made a soy milk version.

11. 11

    See

* Per serving · 4 servings · Values may vary.

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