Peel the kabocha and steam. In a bowl, mix all the ingredients together with the kabocha. Mash the kabocha into a paste with a spoon while mixing.
Cut a puff pastry in half with a knife. Cut out a face, nose, and eyes on one side.
Spread the kabocha paste on the puff pastry after the paste has cooled.
Place the cut-out face puff pastry on top, press down the edges with a fork, and coat with egg yolk.
Bake at 390F/200C for 10 minutes, lower to 360F/180C for another 15-20 minutes, and you're done.
Bake until your desired golden brown color.
Knead the cut-out pie crust sheet portions together, stick in the leftover kabocha, roll them up to make little bite-sized pies.
Looks so good!
Story Behind this Recipe
My son's girlfriend brought over a delicious fall cake, and ate it together with everyone. It was delicious and we had a lot of fun, so I wanted to make something for her to bring home for her family to enjoy. As Halloween was close by, I made a kabocha pie!
Make sure to cool the kabocha squash paste before spreading on the puff pastry.