Mini Kabocha Pie (Japanese Pumpkin Recipe)
Enjoy this delicious Mini Kabocha Pie made with sweet, creamy Japanese pumpkin. These flaky, perfectly portable pies are ideal for fall snacking or a cozy dessert!
Looking for kabocha squash recipes? Try my Kabocha Dango, Kabocha Cookies, or Kabocha Muffins!
I’ll walk you through the list of ingredients and provide step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Mini Kabocha Pie:
How To Make Mini Kabocha Pie: STEP BY STEP
Here are some quick visual instructions! The video and detailed ingredients and instructions are on the printable recipe card below.
Step 1
Cook the kabocha squash and remove the skin.
Step 2
Mash the kabocha to make the filling.
Step 3
Cut the pie sheets and assemble the pies.
Step 4
Brush with egg yolk and bake until golden.
Let the pies cool, and enjoy these crispy mini kabocha pies for your afternoon snack!
Storage
Leftover kabocha pie can be stored in the refrigerator, wrapped in plastic, for 2-3 days. It can be reheated in the microwave or oven before serving.
You can also freeze kabocha pie. Let it cool completely, then wrap it tightly in plastic. It will stay in the freezer for up to one month. When ready to eat, thaw overnight in the fridge before reheating.
Your Questions Answered
Yes. You can use pumpkin instead of kabocha, but the flavor and texture will differ slightly. Kabocha is sweeter and creamier than other types of pumpkin.
Yes. You can prepare the kabocha pie filling 1-2 days in advance. Store it in an airtight container in the refrigerator, and assemble the pie when you’re ready to bake it.
Traditional pie spices like cinnamon, nutmeg, ginger, and cloves complement the flavor of kabocha. To enhance the taste, you can also experiment with cardamom or a hint of vanilla extract.
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More Japanese Kabocha Recipes You Will Love
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Mini Kabocha Pie (Japanese Pumpkin Recipe)
Print Pin SaveIngredients
- ⅛ Kabocha Squash, about 150g or 5.3 oz
- 1 Tbsp Unsalted Butter
- A pinch of Salt, to taste
- 1 package Store-bought Pie Sheet, 4 sheets, each 10×18 cm / 4×7 inches
- 1 Egg Yolk, for egg wash
Instructions
- Cook Kabocha Squash: Cut the kabocha squash into bite-sized pieces. Steam or boil the pieces for about 10 minutes or until they become tender.
- Make Kabocha Filling: Let the kabocha pieces cool slightly, and use a knife to remove the skin. In a bowl, mash the kabocha with a fork or potato masher until smooth. Melt the butter and stir it into the mashed kabocha. Add a pinch of salt to taste and mix well to create a smooth filling.
- Prepare the Pie Sheets: Cut each pie sheet into thirds to create smaller rectangular pieces. For half of the rectangles, make a few small slits on top to allow steam to escape during baking.
- Assemble the Pies: Place one tablespoon of kabocha filling in the center of an unslit pie sheet. Cover with a slit pie sheet, aligning the edges. Use a fork to press down firmly along the edges, sealing the filling inside. Repeat with the remaining pie sheets and filling.
- Egg Wash: In a small bowl, beat the egg yolk. Use a pastry brush to lightly coat the tops of the pies with the egg yolk.
- Bake the Pies: Line a baking sheet with parchment paper or a silicone baking mat. Place the assembled pies on the baking sheet and bake in the preheated oven at 180°C (350°F) for about 15-18 minutes, or until the pies are golden brown and the crust is flaky.
Notes
- To make the filling creamier and richer, add a small amount of cream, milk, or coconut milk to the mashed kabocha.
- If you like smaller pies, cut the pie sheets into even smaller rectangles. Adjust the filling amount accordingly and reduce the baking time.
- Kabocha skin is edible and nutritious. Instead of discarding it, add it to miso soup or stews for extra flavor and fiber.
