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Pay de Calabaza
author
Maricruz Avalos Flores
6
This pay de calabaza, aka pumpkin pie, has a delicious Mexican twist: Crema Mexicana. Try this popular fall recipe!
prep
20
minutes
minutes
cook
45
minutes
minutes
chilling time
50
minutes
minutes
total
1
hour
hour
55
minutes
minutes
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Equipment
1 pie dish
about 9.5 inches /24cm
Ingredients
Cups (US)
-
Metric
For the crust
▢
2 ¼
cups
all-purpose flour
▢
½
cup
butter
▢
3
Tbsp
lard
(or shortening)
▢
1
tsp
sugar
▢
¼
cup
cold water
▢
1
tsp
salt
For the filling
▢
1
cup
pumpkin purée
▢
2
medium
eggs
▢
½
cup
brown sugar
▢
7
fl oz
milk
(a bit less than a cup)
▢
⅓
cup
Mexican crema
(or sour cream)
▢
1
tsp
pumpkin spice
Instructions
Make the dough:
Place flour, butter, lard, sugar, and salt in a food processor and pulse a few times to combine.
Transfer to a floured working surface and add water, then knead quickly to make the dough come together.
Form a ball, wrap it with cling film and place in the fridge to chill for 30 minutes.
Roll the dough into a thick sheet and carefully place it into a pie dish.
Trim the excess dough just a little bit, then fold the overhang dough back into the dish to form a thick rim with your fingers (check the video).
Place in the fridge to chill for 20 minutes.
Make the filling & pie:
Place eggs, brown sugar, and milk in a mixing bowl. Mix to combine.
Add Mexican crema, pumpkin puree, and pumpkin spice. Mix until everything is nicely combined.
Pour the pumpkin mixture into the pan and bake in a preheated oven at 392°F/200°C for 15 minutes.
Low the temperature to 350°F/175°C and continue baking for 30-40 minutes or until the pie is nicely set.
A collage with 2 steps showing how to prepare pay de calabaza filling.
Remove from the oven and place on a cooling rack, allow to cool down completely before slicing and serving.
Nutrition Information
Calories:
518
kcal
|
Carbohydrates:
61
g
|
Protein:
9
g
|
Fat:
27
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
106
mg
|
Sodium:
606
mg
|
Potassium:
237
mg
|
Fiber:
2
g
|
Sugar:
23
g
|
Vitamin A:
7023
IU
|
Vitamin C:
2
mg
|
Calcium:
111
mg
|
Iron:
3
mg
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