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


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!



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


  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.


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