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Before you jump to Crunchy Kabocha Squash Pie for Halloween recipe, you may want to read this short interesting healthy tips about Information on How to Elevate Your Mood with Food.
Most of us think that comfort foods are bad for us and that we ought to avoid them. At times, if your comfort food is a high sugar food or another junk food, this is very true. At times, comfort foods can be very nutritious and good for us to consume. There are several foods that basically can boost your moods when you eat them. When you feel a little down and are in need of an emotional pick-me-up, test out a couple of these.
Grains can be great for fighting a bad mood. Teff, barley, millet, quinoa, etc are all good for helping you feel better. They fill you up better and that can help elevate your moods also. Feeling starved can be a real downer! The reason these grains are so great for your mood is that they are not hard for your stomach to digest. They are simpler to digest than other foods which helps bring up your blood sugar levels and that, in turn, raises your mood.
Now you realize that junk food isn’t necessarily what you have to eat when you want to help your moods get better. Try these suggestions instead!
We hope you got benefit from reading it, now let’s go back to crunchy kabocha squash pie for halloween recipe. You can have crunchy kabocha squash pie for halloween using 7 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to cook Crunchy Kabocha Squash Pie for Halloween:
- Prepare 400 grams Pumpkin
- Use 2 sheets of Puff pastry (19 x 19 cm squares)
- Prepare 50 grams White chocolate (minced)
- You need 20 grams ★Granulated sugar
- You need 1/3 tsp ★Salt
- You need 1 dash ★Cinnamon powder
- Provide 1 Egg
Steps to make Crunchy Kabocha Squash Pie for Halloween:
- Cut the kabocha into bite-sized pieces with the skin still attached. Cut off 1 cm corners for decorative purposes and place into a separate heat-resistant container.
- Cover with plastic wrap and steam in the microwave until you can cleanly insert a skewer.
- Once steamed, remove the skin for the filling and put inside of a bowl. Cool the kabocha for garnishing.
- Add white chocolate to the filling-pumpkin, and mix while the heat from the pumpkin melts the chocolate.
- Add the ingredients marked with ★ to taste. (The taste of kabocha differs by season and type, so adjust accordingly with granulated sugar.)
- Cut a puff pastry into 4 sheets. Use two of the pieces to create a 7 cm round sheet. You can use a cup to help.
- Use a fork to punch shallow holes in the remaining two puff pastry. Trace egg whites around the border of the sheets, then place the sheets with the holes removed (created in Step 6) on top of the whole sheets.
- Use a fork to punch shallow holes in the bottom layer of the round puff pastry. Add the filling and trace the edges with egg whites. Add the top cover sheet, and use a knife to cut slits in the sides to prevent the filling from spilling out.
- Repeat Steps 6-8 with the other puff pastry. Apply egg yoke to the top, careful not to let any on the sides of the sheets (it'll prevent the sheets from inflating).
- Bake in the oven at 390°F/200℃ for about 25 minutes.
- Use a spoon to fill the squares with filling. Top with the decorative kabocha bits and you're done!
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