If you need a dessert to accompany delicious meals this would be the best fit! Everything about the calabaza pie is rich, satisfying, and delectably sweet. Use fresh ingredients to give your calabaza pie better texture, nutrients, and authentic taste!
Pumpkin Pie filling:
- 4 lbs calabaza squash, halved
- 1 1/4 cup condensed milk
- 6 eggs
- 3 cups evaporated milk
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh grated nutmeg
- Whipped cream, for serving
- 1 sheet flaky or savory shortcrust pastry
- Preheat the oven to 400°F. Line and grease a 10” pie plate, set aside.
- Prepare a roasting pan for roasting the calabaza.
- Discard seeds of fresh halved calabaza, cut it into cubes and roast it for about 15 – 30 minutes. Once done remove the pumpkins out in the oven.
- Scoop out the flesh using a large spoon; transfer to a food processor. Process until smooth, about 1 minute.
- Transfer calabaza to a large bowl. Add brown sugar, ground cloves, salt, cinnamon, ginger, vanilla, nutmeg, eggs, condensed milk and evaporated milk; whisk until combined and set aside
- Prepare the shortcrust pastry into a 10-inch pie plate and put some weight into the center of the pie shell to have a perfect pie shell. Bake the pie shell for 8 minutes. Remove weights and parchment; bake for 5 minutes more. Let cool completely on a wire rack.
- Reduce oven temperature to 350 degrees.
- Place cooked pie shells on a rimmed baking sheet. Divide pumpkin mixture evenly between shells. Bake until all, but centers are set, 35 to 40 minutes. Once done remove the pie from the oven and let it cool completely on a wire rack.
- Cut into wedges, and serve with whipped cream.
Instead of making your pumpkin a Jack-o-Lantern, why not turn it into a pie? Just a thought! If you have any suggestions for us at Avacraft cookware, please write to us at firstname.lastname@example.org