Creamy Pumpkin and Apple Pie

Creamy Pumpkin and Apple Pie

Enjoy this seasonal food! The pie becomes very creamy without using any custard cream. If you get tired of standard apple pie, try this!

Ingredients: 3 pies

Kabocha squash
3 tablespoons
to taste
Skim milk (if you have)
1 1/2 teaspoons
Warmed milk
1 tablespoon
as needed
1 piece
Puff pastry
2 sheets
Egg yolk


1. Cut the pumpkin into suitable sizes. Wrap them and microwave for 5-8 minutes. When they have softened, immediately take the skin off.
2. If you prefer a more creamy texture, press the kabocha through a strainer.
3. While the pumpkin is still warm, add the skimmed milk, milk, and butter and knead together.
4. Simmer the apples.
5. Mix the simmered apple and pumpkin filling together.
6. For the pastry base, pierce with a fork, and cut any designs you like.
7. Put plenty of filling on the base pastry, and cover with another pastry tightly. Brush a beaten egg yolk on the surface.
8. Bake for 7 minutes at 210°C, then bake for 6-8 minutes at 190°C. It's done.

Story Behind this Recipe

Just a standard apple pie is boring, so I created this recipe. It ended up being a big hit, so I uploaded this recipe.