Ingredientes para Pumpkin Pie Filling For Mexico
- 1 kg (2.2 lbs) Cooked Sweet Potatoes
- 1/4 cup Mexican crema
- 1/2 cup evaporated milk
- 2 large eggs
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon rum
- 1/4 cup reserved cooking liquid
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 (15 ounce) can pumpkin puree
- 1 (9 inch) pie crust
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Cómo preparar Pumpkin Pie Filling For Mexico
- Preheat oven to 350°F (175°C).
- Prepare the camotes: Boil approximately 1 kg (2.2 lbs) of camotes until tender. Drain well and reserve about 1/2 cup of the cooking liquid.
- Puree the camotes: Using a food processor or immersion blender, puree the cooked camotes with 1/4 cup of the reserved cooking liquid until completely smooth and creamy.
- Whisk together the wet ingredients: In a large bowl, whisk together the pureed camotes, 1 cup (240ml) Mexican crema, 1/2 cup (120ml) whole milk, 3 large eggs, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and a pinch of salt.
- Adjust seasonings: Taste the mixture and adjust spices to your preference. Add more cinnamon, cloves, or nutmeg as needed.
- Bake (crustless): Pour the filling into a deep-dish pie plate or oven-safe dish. Bake for 60-70 minutes, or until a knife inserted into the center comes out clean. If using a pie crust, bake according to your crust recipe instructions.
- Prepare the whipped cream topping (optional): In a separate bowl, whip 1/2 liter (2 cups) Mexican crema with 1/4 cup powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon rum (optional) until stiff peaks form.
- Cool and serve: Let the pie filling cool completely before topping with whipped cream (if using) and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
150g
Fat
41g
Carbs
36g
