Given my obsession with kabocha pumpkin, it's hardly surprising that I would fall so hard for the sweet pastry version. The filling is almost straight kabocha, including little bits of the skin, doctored with just a bit of sugar, butter, and perhaps egg, as well as rum-infused raisins. The texture is much heavier and more solid than American-style pumpkin pie, which is basically pumpkin custard. But instead of the short crust used in the U.S. version, this pumpkin pie is encased in puff pastry cut into a jack o'lantern shape (the best part is the stem) and coated in a shiny glaze. They make two sizes, small (more crust) and large (more filling, and my personal preference, shown here).
It's the perfect Halloween treat - scarily good. Probably it's just as well they only sell it one month a year.
Kobeya Kitchen - Hiroo shop