Kabocha Squash Pie with an Easy Crust

• 150 grams Plain white flour
• 75 grams Butter
• 2 tbsp Water
• 1/2 large Kabocha squash
• 100 ml Sugar
• 3 Beaten eggs
• 100 ml Heavy cream
• 100 ml Milk
• 1 dash Cinnamon powder

1. For the pie crust: Mix the flour and butter by hand until the mixture becomes crumbly.
2. Add the water, and knead until it is about the consistency of your ear lobe.
3. Roll it into a ball, and let it rest in the fridge for 30 minutes.
4. For the kabocha squash cream: Cut the kabocha squash into small pieces, and microwave for 8 minutes.
5. Remove the skin with a spoon, transfer to a bowl, and roughly mash with a folk.
6. Add the sugar to the kabocha and mix.
7. Next, add the eggs, heavy cream, milk, and cinnamon powder and mix with a spatula.
8. Place the pie crust, which was rolled out thin, in the pie dish.
9. Pour the kabocha squash cream in and bake in the oven for about 45 minutes at 190C, then done!
10. I made a soy milk version.
11. See

white flour, butter, water, squash, sugar, eggs, cream, milk, cinnamon powder

Taken from cookpad.com/us/recipes/152858-kabocha-squash-pie-with-an-easy-crust (may not work)