Kabocha Pumpkin Pie


  • 150 g flour
  • 75 g butter
  • 1-2 Tbsp water
  • 400 g pumpkin/kabocha squash
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1/2 cup double cream
  • 1 tsp cinnamon
  • 3egg


1_ Preheat the oven to 180°C/350°F. There is a saying "people with cold hands are good at making pastry," so keep the butter in fridge until you need it. Prepare a bowl, add flour and butter. Mix them with your fingers, but do not knead the mixture.

2_ When you get a crumbly, sand like texture, add water slowly until the texture becomes soft like your earlobe. Continue to mix, but do not knead.

3_ Make a dough, and wrap it in plastic film and chill for a minimum of 30 min in the fridge.

4_ Cut a pumpkin into small bite-sized pieces (about 3 cm cubes) and put them into a microwaveable container. Heat in a microwave for about 3 min until the pumpkin becomes soft.

5_ Put the pumpkin pieces into a bowl. Mash them until it becomes roughly creamy in texture. Add sugar and keep mixing.

6_ Pour the beaten eggs, the half cup of milk and double cream in the bowl. Sprinkle cinnamon powder. Mix well.

7_ Roll out the pastry to about 2 mm thickness and then lay it into a pie tray. Shape the edge by pushing it with the tongs of a fork.

8_ Pour the pumpkin mixture on the pasty. Bake for about 45 min. Let cool a little before enjoying this gorgeous treat!