Pumpkin Pie - sugar

Method

• Cut the kabocha squash and remove the skin.
• Put the kabocha squash and one tablespoon each of water and sugar (not listed in ingredients) in a bowl.
• Cover with plastic film, and microwave for 5 minutes.
• Mash with a rolling pin and strain through a sieve (optional).
• Put the mixture in a pan, and add the sugar, butter and milk.
• Simmer over low heat until the mixture is thickened and slightly firm.
• I used casserole dishes for this recipe.
• Roll out the puff pastry.
• Grease the dish with butter, and line the puff pastry snugly on the dish.
• Put the kabosha squash filling on top.
• Decorate as you like.
• This is the most fun step!
• Apply water or beaten eggs to seal the dough tightly, otherwise the sealed part will open during baking.
• Apply beaten eggs (not listed in ingredients) on the pie shell.
• Bake in the oven for 25 minutes at 200C.
• If you prefer a less brown pie, bake it for 40 minutes at 180C.
• It's done!!!
• Decorate with raisins if you have any, and the dish will look just like the original.
• Isn't it browned so nicely?
• It's delicious either hot or cooled!
• Look at how much kabocha filling is in it!