Pumpkin Pie Filling For Mexico Recipe

Name: Pumpkin Pie Filling For Mexico
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: Serves 1 or more
Ingredients: 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

Discover a delicious, budget-friendly alternative to traditional pumpkin pie! This recipe, inspired by the vibrant markets of Chapala, Jalisco, uses sweet camotes (Mexican sweet potatoes) for a unique and intensely flavorful filling. Skip the expensive canned pumpkin and embrace the local flavors of Mexico. This recipe is perfect for creating a creamy, spiced custard – either baked in a pie crust or as a standalone dessert. Learn how to source perfectly sweet camotes and create a show-stopping pie filling that's sure to impress!

Prep Time 30 mins

Cook Time 70 mins

Calories 772 kcal

Protein 58g

Rating 0.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Yams Sweet Potatoes North American Pies And Tarts Desserts Potatoes Vegetables American Easy Pies 4 Hours Or Less