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Calabaza Pie
Recipes
Calabaza Pie
8 servings
3 hours total (Active 20 minutes)

Ingredients

  • 2 lb calabaza squash
  • ¾ cup brown sugar
  • 2 teaspoons pumpkin pie spice (or ground cinnamon)
  • 1 (12 oz) can evaporated milk
  • 1 teaspoon vanilla extract
  • 2 large eggs (or ½ cup egg substitute)
  • 1 frozen deep-dish pie shell
  • Whipped topping (optional, for serving)

Steps

    1. Preheat oven to 400°F. Remove seeds from squash and cut into slices. Place on baking sheet and bake 25–30 minutes until tender. Let stand 30 minutes to cool.
    2. Remove flesh from skin (about 2 cups) and place in food processor bowl; process until smooth. Add remaining ingredients (except crust and topping); process until blended.
    3. Place pie shell on baking sheet; pour filling into crust and bake 15 minutes.
    4. Reduce heat to 350°F; bake 30–35 minutes until center is set. Chill 1 hour (or overnight).
Other Preparation Methods
    • Soup: Place in large stockpot: 2 cups chopped calabaza, 1 cup chopped yellow onions, 3 cups sliced apples, 1 tablespoon chili powder, and 32 oz unsalted chicken stock; simmer 40–45 minutes until squash is tender. Transfer to food processor bowl (or blender) with ¼ cup each fresh cilantro and heavy cream; process until smooth.
    • Bake: Preheat oven to 375°F. Remove 1 cup seeds from squash; toss with 1 tablespoon oil and ½ teaspoon kosher salt. Spread in single layer on baking sheet; bake 14–16 minutes until crisp.

Amount per ⅛ recipe serving: Calories 320, Total Fat 17g, Sat Fat 4.5g, Trans Fat 0g, Chol 60mg, Sodium 125mg, Total Carb 38g, Fiber 1g, Sugars 26g, Protein 6g, Calc 10%, Vitamin A 70%, Vitamin C 50%, Iron 10%