Description
Enjoy this delicious and creamy Caribbean Pumpkin Pie, bursting with rich pumpkin flavor along with a homemade flaky crust!
Scale
Ingredients
Pie Crust:
- 1½ cups all-purpose pre-sifted flour
- ½ teaspoon salt (low sodium)
- 1 stick chilled unsalted butter (4 ounces), cut into small cubes
- 3 to 4 tablespoons chilled ice water
Pumpkin Pie Filling:
- ¾ cup sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 large beaten eggs
- 1½ cups Caribbean pumpkin, cooked and mashed
- ½ cup skim milk or milk of your preference
Egg Wash
- 1 whole egg
- 1 tablespoon water
Instructions
- In a bowl, add the flour and salt. With a whisk, stir well.
- Add the butter into flour mixture. Coat the butter with flour. With a pastry blender, cut the butter thoroughly into flour mixture until it has a coarse meal texture.
- Pour the chilled water. Knead the dough until it holds together.
- Shape dough into a ball and then flatten into a disk. Cover with plastic wrap and place in refrigerator for 30 minutes to chill.
- In a bowl, add the first five dry ingredients for the pie filling. Stir well.
- Pour the beaten eggs, pumpkin and milk into the dry ingredients. Stir until a creamy texture is formed and set aside.
- Remove dough from refrigerator and place on a pastry mat or countertop lightly floured. Roll out dough into a 12-inch circle if using a 9-inch pie plate.
- Transfer dough onto a 9-inch pie plate, rolling dough onto a rolling pin and unrolling onto the pie pan.
- lightly lift the edges of pastry from the sides, and gently fit the dough into the shape of the pie pan (on the sides) without stretching the dough.
- Trim off the excess dough that hangs over the rim of pie plate to measure 1 inch. Set aside the excess dough.
- Fold the overhang under itself to create a border.
- Crimp the pie crust (fluted edges) by using your knuckle on one hand, and press the dough between the index finger and thumb of your other hand. Repeat this process around the edges.
- Chill the pie crust for 15 to 30 minutes before applying the egg wash. Preheat oven to 425°F.
- For the egg wash, beat egg and water. Brush a thin coat of egg wash to the entire pie crust, including the top outer crust.
- Pour the pumpkin pie filling into the pie crust. Place in oven for 15 to 20 minutes at 425°F to set the crust.
- After baking for 15 to 20 minutes, place a pie crust shield or aluminum foil around the pie crust edges to prevent from over browning.
- Reduce oven temperature to 350°F and bake for an additional 40 to 50 minutes until the center of pie has a jello consistency.
- Remove pumpkin pie shield and place pie on rack to cool before serving. I like to refrigerate the pie for 4 hours after it cools to create a firmer creamy texture.
- Serve with whip cream on top of each slice of pumpkin pie.
Notes
If you stretch the pie crust, it will shrink during baking.
- Category: Desserts
- Method: Baking
- Cuisine: Puerto Rican
Keywords: Puerto Rican Pumpkin Pie, pumpkin pie, pastel de calabaza, pay de calabaza, calabaza