Name: How to Make Kiki’s Delivery Service Nishin to Kabocha no Pie (Studio Ghibli Food-Inspired Recipe)
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 6
Cuisine: Japanese / Swedish-inspired Fusion
Ingredients: 400g kabocha pumpkin (without seeds); Salt to taste; 1 Canned oil marinated herring (110g without oil; See step 1 in detail); 100g shredded cheese; 2 sheets puff pastry (about 300g; readymade or homemade); 10 slices of black olives; 1 egg yolk; 2 tsp water (for egg yolk); 40g butter (for bechamel sauce); 4 Tbsp flour (for bechamel sauce); 600ml milk (for bechamel sauce); 1 tsp consommé powder (for bechamel sauce); ½ tsp salt (for bechamel sauce); white pepper to taste (for bechamel sauce)

How to Make Kiki’s Delivery Service Nishin to Kabocha no Pie (Studio Ghibli Food-Inspired Recipe)

Pumpkin Pie Oven-Baked Anime-Inspired Fusion Food

We’ve been featuring Ghibli recipes such as the Totoro Bento from My Neighbor Totoro and the comforting Ponyo Ramen from Ponyo. This time, I’m introducing another delightful Ghibli dish, Herring and Pumpkin Pot Pie (Nishin to Kabocha no Pie) from Kiki’s Delivery Service. If you’ve seen the film before, you’ll probably have a vivid image of this unique herring pie. Let’s delve into the dish and scene together in this article!

Some Ghibli films are rooted in real places, and Kiki’s Delivery Service is one of them. Its scenery was inspired by Stockholm and Visby on Gotland, Sweden’s largest island, which highlights the film’s strong connection to Sweden. Interestingly, Sweden is well-known for herring dishes, often pickled, marinated, or smoked. There’s even a famous canned fermented herring called Surströmming, known for its strong smell.

While the pie in the movie is presented as a homemade specialty, I couldn’t find a traditional Swedish dish that directly matches herring with pumpkin. It seems more like a creative twist, possibly inspired by Sweden’s common pairing of herring with potatoes. This leaves room for imagination about how the pie might really taste.

In the film, Kiki receives a request from an elderly woman who wants to bake the pie for her granddaughter’s birthday. Despite oven troubles, they manage to finish it, and Kiki braves heavy rain to make the delivery. But when she arrives, the granddaughter coldly says, “I hate grandma’s stupid pies,” and slams the door. The scene is unforgettable, bittersweet, and leaves us curious about the flavor of that pie. Now, with my recipe, you can experience it for yourself!

After making and tasting the herring and pumpkin pot pie, I can say it takes time and effort, but the results are worth it! The herring adds depth and a savory edge, balanced by the natural sweetness of pumpkin, while the creamy béchamel sauce ties it all together.

Though I’ve added some shortcuts to simplify the process, one step you can’t skip is decorating the pie with a fish design. I used a sharp knife to trace and cut out the fish shape before the puff pastry softened, ensuring a crispy, flaky crust. It’s a bit tricky but definitely fun.

And just like in the movie, I presented the pie in a basket and wrapped it with black fabric and a red ribbon to echo Kiki’s look. Feel free to add your own creative touches when serving!

Overview

Prep time: 45 mins

Cook time: 30 mins

Total time: 1hr 15mins

Total servings: 6

Difficulty: Difficult

Ingredients

400g kabocha pumpkin (without seeds)
Salt to taste
1 Canned oil marinated herring (110g without oil; See step 1 in detail)
100g shredded cheese
2 sheets puff pastry (about 300g; readymade or homemade)
10 slices of black olives
1 egg yolk
2 tsp water (for egg yolk)
40g butter (for bechamel sauce)
4 Tbsp flour (for bechamel sauce)
600ml milk (for bechamel sauce)
1 tsp consommé powder (for bechamel sauce)
½ tsp salt (for bechamel sauce)
white pepper to taste (for bechamel sauce)

Expert’s Tip

Save time by using a ready-made Japanese white sauce, such as this Ready-to-Eat Dairy-Free & Gluten-Free White Sauce. Not only does it skip the béchamel-making step, but it’s also free from gluten, dairy, and the major allergens such as egg, dairy, wheat, buckwheat, peanut, shrimp, and crab.

Instructions

1) Gather the Ingredients

Start by preparing all of your ingredients. Make sure to sift the flour so it’s smooth and lump-free. For convenience, you can use canned herring and frozen puff pastry sheets, though I chose to make the béchamel sauce from scratch.

If you prefer, you can save time by using a ready-made version. I used canned herring ajillo, but if you’re using regular canned or fresh herring, cook it with garlic and herbs beforehand to enhance the flavor.

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2) Prepare the Pumpkin

Remove the seeds from the pumpkin and peel off the skin if you prefer. Cut the pumpkin into bite-sized pieces and place them in a microwave-safe container. Sprinkle about one tablespoon of water over the pumpkin, cover the container with plastic wrap, and microwave until the pumpkin is cooked through and tender.

Once done, open the wrap, season with salt to taste, and set aside to cool.

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3) Prepare the Herring

Drain the oil from the canned herring and flake the fish into small pieces. If you’re using fresh herring instead, grill it with garlic and herbs before breaking it into flakes. This will add extra aroma and flavor to your pie filling.

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4) Prepare the Béchamel Sauce

Place the butter and flour in a microwave-safe bowl and heat for about one minute, or until the butter melts. Stir until the mixture is smooth and combined. Gradually add the milk, mixing thoroughly each time to prevent lumps from forming.

Microwave the mixture for five minutes at 600W, stir again, and repeat for another five minutes until smooth and thickened.

Finally, season with consommé powder, salt, and white pepper, then set aside to cool while you prepare the rest of the ingredients.

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5) Assemble the Ingredients

Lightly coat the bottom of your baking dish with a bit of cooking oil if necessary. Begin layering the ingredients by placing the pumpkin pieces at the bottom of the dish.

Pour the béchamel sauce evenly over the pumpkin, then add the herring flakes on top. Finish by sprinkling the shredded cheese across the surface to complete the filling.

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6) Shape the Puff Pastry

Roll out the puff pastry so that it fits the size of your baking dish. Next, prepare decorative elements such as diagonal strips for design, and cut out a fish shape slightly larger than needed, since it will shrink while baking.

For extra detail, cut out the eye, lip, scales, fins, and tail of the fish. Work quickly so the pastry doesn’t become too soft at room temperature. If it does, chill it briefly in the refrigerator to make it easier to handle again.

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7) Assemble All Parts and Bake the Pot Pie

Preheat your oven to 200℃. Prepare a simple egg wash (dorure) by mixing egg yolk with water, and brush it onto the pastry as you assemble each part and after you’ve placed all of the decorations. Arrange the black olives on top for the finishing touch.

Place the pie into the oven and bake for 15–20 minutes, then reduce the temperature to 180℃ and bake for another 10–15 minutes. Since the filling is already cooked, focus on getting the pastry golden brown and flaky.

In the film, the pie is baked in a wood-fired oven, so if you have access to one, it will add an even more authentic touch.

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8) Serve & Enjoy!

Once baked, remove the pie from the oven and let it cool slightly before serving. For a fun presentation inspired by Kiki’s Delivery Service, place the pie in a basket and wrap it with black fabric and a red ribbon, just like Kiki delivers in the movie.

Serve warm and enjoy your Studio Ghibli-inspired creation at home!

About the author

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

View articles by Megumi Moriya