Puerto Rican Pumpkin Pie

(Pastel de Calabaza)

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A homemade pie crust filled with a pumpkin pie filling made with Puerto Rican pumpkins, bursting with rich pumpkin flavor.   The pie crust is very flaky and easy to prepare from scratch.  You don’t even roll out the dough!  I live in the Midwest and harvested Caribbean pumpkins from my backyard this past October.   Click on this link to learn about Preparing and Packaging West Indian Pumpkin for this recipe.

A Little Bit of History!

The Caribbean pumpkins are also known as West Indian Pumpkin.  Furthermore, the Taíno Indians cultivated the West Indian Pumpkins.  The flesh is firm and bright orange.  It has a sweet flavor similar to the butternut squash.  The West Indian Pumpkin is a round or oblong squash that is popular in the Caribbean, Central and South America.   In addition, the color of the skin can vary and can include green, orange and tan hues.  They are also sold whole or in wedges at the Latin Markets.

These are some of the pumpkins that were harvested this year.  The authentic Puerto Rican pumpkins are located in the last row and are included in my video posted below.

Let’s Start Preparing the Homemade Pie Crust!

In a 9-inch pie pan, add 1¼ cup all purpose flour, ½ teaspoon salt (low sodium), 1 teaspoon sugar, 2 tablespoons skim milk and ½ cup canola oil.

Mix all the ingredients with a fork until well blended.

The dough is ready to shape into a pie crust.

Using your hands, spread the dough evenly on the sides and bottom of pie pan – pushing the dough upward.  

With the palm of your hands, press down on the bottom dough for a smooth texture.

You can crimp the pie crust by making indentations around the edges of the pie with the back of your fork if you so desire.

The pie crust is done!

We Are Ready to Prepare the Puerto Rican Pumpkin Pie Filling!

Preheat oven to 425°F.  In a bowl, add the following dry ingredients:  ¾ cup sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves and ¼ teaspoon ground nutmeg.  Stir well.

Pour 2 beaten eggs into the dry ingredients.  

Stir until well blended.

Pour 8 ounces of skim milk and add 16 ounces of cooked mashed Puerto Rican pumpkin to the mixture.  

Stir with a spoon until all the ingredients are well blended with a smooth consistency.

Pour the Puerto Rican pumpkin pie mixture into the pie crust.   Place in oven for 15 minutes at 425°F.  

Tips for Preventing the Edges of the Pie Crust from Burning!

After baking the pie for 15 minutes, remove from oven and reduce the temperature to 350°F.  If you don’t have a pie crust shield, cover the edges of the pie crust with aluminum foil to prevent from burning.

If you have a pie crust shield, place on top of pie to cover the edges to protect from burning.   After covering the pie crust edges, place pie in oven for 40 minutes at 350°F or until the pumpkin pie filling is firm.

The Puerto Rican Pumpkin Pie is done.  Let stand to cool for 15 minutes before placing in the refrigerator for approximately 4 hours before serving.

Enjoy this delicious and creamy Puerto Rican Pumpkin Pie, bursting with rich pumpkin flavor along with a flaky homemade pie crust that is easy to prepare.

Click on the button below to watch my YouTube Video on How to Prepare Puerto Rican Pumpkin Pie!

Recipe and Nutritional Facts!

Nutritional information is provided as a courtesy and is approximate only.  Please refer to our Nutritional Facts Disclaimer for more information.

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Puerto Rican Pumpkin Pie (Pastel de Calabaza)


  • Author: Aida's Kitchen
  • Prep Time: 15 Minutes
  • Cook Time: 55 Minutes
  • Total Time: 55 Minutes
  • Yield: 8 Servings 1x

Description

Enjoy this delicious and creamy Puerto Rican Pumpkin Pie, bursting with rich pumpkin flavor along with a flaky homemade crust that does not require rolling out the dough!


Scale

Ingredients

Pie Crust:

  • 1¼ cup all purpose flour
  • ½ teaspoon salt (low sodium)
  • 1 teaspoon sugar
  • 2 tablespoons skim milk
  • ½ cup canola oil

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
  • 16 ounces Puerto Rican pumpkin, cooked and mashed
  • 8 fluid ounces skim milk

Instructions

  1. Add the ingredients for pie crust in a 9-inch pie pan. Mix with fork until a dough is formed.
  2. Spread dough evenly on the sides and bottom of pie pan.
  3. Crimp pie crust edges by making indentations with the back of a fork.
  4. Place dry ingredients in a bowl and stir well.
  5. Pour 2 beaten eggs and mix until well blended.
  6. Add pumpkin and skim milk to the mixture.  With a spoon, stir until a smooth consistency is formed.
  7. Pour pumpkin pie mixture into the pie crust and place in oven for 15 minutes at 425°F.
  8. Remove pie from oven and place a pie crust shield around the pie crust edges to prevent from burning.
  9. Insert the pumpkin pie again in the oven for 40 minutes at 350°F or until the pie filling is firm.

Notes

If you don’t have a pie crust shield, you can make your own with aluminum foil.

  • Category: Desserts
  • Cuisine: Puerto Rican

Keywords: Puerto Rican Pumpkin Pie

Nutritional Facts Disclaimer

 

 

Category: Dessert, Recipes

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