Best Pumpkin Pie Filling For Mexico Recipes

PUMPKIN TURNOVER

Pumpkin Turnover image

The memories of those empanadas de calabaza came to my mind last weekend. Seeing pumpkins everywhere, it made me feel a craving to bake some. Deciding to make them with a yeasty dough was a personal option since that is the way I remember the dough flavor to taste as they do it in other northern states.

Provided by Mely Martínez

Time 3h10m

Number Of Ingredients 15

Ingredients

2 1/2 pound pumpkin seeded without skin and cut in large cubes
6 oz. Piloncillo or brown sugar
1/4 cup water
1 cinnamon stick of about one inch (This will be removed after the pumpkin cooks)
1 tsp. ground cinnamon
1 tsp. ground anise seeds
1/4 tsp. ground clove spice
2 1/2 cups all-purpose flour
2 eggs lightly beaten
1/3 cup warm milk
1 tsp dry yeast
1/4 cup sugar
½ stick of melted butter
1/4 tsp. salt
1 egg lightly beaten to brush the empanadas

Steps:

Place the pumpkin in saucepan with the piloncillo, 1/4 cup of water and the cinnamon stick. Bring to a boil and cook for about 15-20 minutes until the pumpkin is tender. Remove the cinnamon stick.
At this time the piloncillo should had been dissolved, add the ground cinnamon, ground anis and clove. Keep cooking uncovered for about 20 or more minutes, stirring frequently until the mixture takes the texture of a jam. This can be done ahead of time and has to be a room temperature before forming the empanadas.
To form the dough; Place the yeast in a small bowl add the warm milk and let it proof for about 5 minutes.
Meanwhile in a large bowl place the Flour, eggs, melted and cool butter, sugar and salt. Add the yeast mixture and mix to form a soft a dough. Knead in a floured surface for about 5 minutes adding more flour if needed.
Place the dough in an oiled bowl turning to coat with the oil. Cover with plastic and let it rest for about 1 1/2 hour in a warm place.
After that period of time knead the dough again for 2-3 minutes and divide in 12 small soft balls to start forming the empanadas. Cover with plastic.
Now to form the empanadas: With the help of your rolling pin roll out each of the dough balls in a slightly floured surface into circles of about 7 inches diameter stretching it if necessary.
Place about 1/4 cup of filling in center of each; fold dough to enclose filling and form a half moon. Seal edges by crimping with fork.

Nutrition Facts : ServingSize 1 g, Calories 254 kcal, Carbohydrate 46 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 42 mg, Sodium 109 mg, Fiber 4 g, Sugar 20 g, UnsaturatedFat 3 g

PUMPKIN PIE FILLING

Pumpkin Pie Filling image

I am often astounded at how few people know how to make pumpkin pie filling from scratch. In my opinion, it makes all the difference in the world when you're looking to make a truly spectacular pie for Thanksgiving or any autumnal dinner. Remember: A pumpkin is a squash, and the meat can be prepared in the same way any other large squash can. When shopping for your pumpkin, the standard "Veggie Rule" applies: Smaller specimens tend to pack a lot more flavor, and the heavier pumpkin will be denser. Little pie pumpkins are available in the fall, should weight about a pound and a half to two pounds a piece, and are the ones that you'll need for this recipe. You can use the big ones, but they just don't pack the same punch. Also, just as a tip, keep some exam gloves handy for easy clean-up after de-seeding your pumpkins.

Provided by Lilith70

Categories Dessert

Time 55m

Yield 32 ounces, dep. on pumpkin

Number Of Ingredients 6

Ingredients

2 fresh pumpkin
1/2 cup butter
1 cup brown sugar
fresh ground nutmeg
fresh ground cinnamon
kosher salt

Steps:

Cut the tops off of the pumpkins in a circle, just like you would for making a jack-o-lantern.
Quarter the pumpkins from the top down and scoop out the seeds and tendrils. (Keep seeds for pepitas if you like.).
Place the pumpkin shells meat-side up on a large cookie sheet or other sided baking dish.
Smear the inner surfaces of the pumpkins with the butter.
Sprinkle the brown sugar and spices, including a small bit of salt, over the shells.
Bake in a pre-heated oven at 375 degrees for 30 minutes or until you can easily stab through the flesh with a fork.
Let stand to cool.
Gently cut away the outer skin. (This is great for compost!).
Puree, mash, or process the meat to the desired consistency for the recipe you're preparing - very smooth for a mousse, less so for a standard pie.

Nutrition Facts : Calories 51.4, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 23.1, Carbohydrate 6.7, Sugar 6.6