Soy Milk Kabocha Squash Pie with Easy Puff Pastry – a delicious recipe with Flour, Margarine, Water, squash, Sugar, Eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
[Prepare the Pie Crust] Rub chunks of the butter (margarine) between your fingertips and into the flour until flour looks crumbly.
2
Add the water and when the dough feels like an earlobe gather the dough into a ball.
3
Let rest in the refrigerator for 30 minutes.
4
[Prepare Kabocha Cream] Cut the kabocha into small pieces and boil in a pot until soft.
5
Drain and place in a bowl and mash with a fork.
6
Add the sugar to the mashed kabocha.
7
Add the eggs, soy milk and cinnamon powder and combine with a rubber spatula.
8
Roll out the dough and place it in a pie pan pressing down along the bottom and all sides.
9
Pour in the kabocha cream and bake in the 190C oven for 45 minutes.
10
If you don't like soy milk, please use
433
kcal
Calories
10
g
Fat
77
g
Carbs
16
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 8 ingredients. The key ingredients include: 150 grams Flour, 75 grams Margarine, 2 tbsp Water, 1/2 Kabocha squash, and more.
Yes, Soy Milk Kabocha Squash Pie with Easy Puff Pastry 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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