Calabaza Pie
by PUBLIX Aprons®

Serves: 8. Preparation time: 20 minutes. Total time: 3 hours. Calabaza Pie

  • 2 lb. Calabaza Squash
  • ¾ C. Brown Sugar*
  • 2 t. Pumpkin Pie Spice*
  • 12 oz. Evaporated Milk
  • 1 t. Vanilla Extract
  • 2 Large Eggs*
  • 1 Deep Dish Pie Shell
  • Whipped Topping (optional)
* Possible substitutes: Splenda® for Brown Sugar; Ground Cinnamon for Pie Spice and ½ C. Egg Substitute for 2 Whole Eggs.

• Preheat the oven to 400° F. Cut open and remove the seeds from the Squash, then cut into slices. Place the Squash slices on a baking sheet and bake 25-30 minutes until tender. Let stand on a cooling rack 30 minutes to cool.
• Remove the flesh from the skins. Makes about 2 cups. Place the flesh in a food processor and blend until smooth. Add the Brown Sugar, Pumpkin Pie Spice, Evaporated Milk, Vanilla Extract and shelled Eggs and blend until well mixed.
• Defrost the Pie Shell if necessary. Place the Pie Shell on a baking sheet, pour the filling into the crust. Bake 15 minutes at 400° F.
• Reduce the heat to 350° F and bake for 30-35 minutes more until the center is set. Remove from the oven onto a cooling rack and allow it to come to almost room temperature. Place in the refrigerator for 1 hour or overnight.
• Slice the Calabaza Pie into 8 pieces and decorate with Whipped Topping if desired. Makes a great alternative to traditional American Pumpkin Pie.

"Calabaza" - A hard shelled Winter Squash with mottled skin that may be deep green, orange, amber or buff color. The flesh is orange or yellow. The name is Spanish in origin. It is sometimes referred to as the West Indian Pumpkin. Most notably it is grown in Florida, Puerto Rico, Cuba and the Philippines. The flavor is nutty and it's high in beta-carotine. Unlike other Pumpkins, Calabaza is grown in warm climates in the south and is available year-round.

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