"PUMPKIN PIE" FILLING FOR MEXICO
I live in Chapala, Jalisco, Mexico and canned pumpkin is rather expensive as it is imported. I have worked out what I believe to be a rather good substitute. I usually for go the crust and bake it as a custard of sorts. Where do I get the brown sugar cooked camotes??? From the guy with the wheelbarrow on the plaza in Chapala or sometimes in the arcade there is a lady selling them. You will notice there is no sugar added..... that's how sweet these camotes are.
Provided by davinandkennard
Categories Pie
Time 1h10m
Yield 3 pies
Number Of Ingredients 13
Steps:
- Using an egg beater or food processor pure the camotes and their syrup until smooth. Beat in the Mexican Crema, milk, eggs, and spices. Taste and adjust seasonings.
- If making pies with will make a minimum of 3 deep dish pies. Bake as you normally would for a pumpkin pie.
- If without a crust bake at 350 degrees for 60 minutes or until a knife inserted in the center comes out clean.
- Whip the remaining half liter of Crema with vanilla, powdered sugar, and rum until thickened.
Nutrition Facts : Calories 772, Fat 19.9, SaturatedFat 8.3, Cholesterol 518.8, Sodium 795, Carbohydrate 109.7, Fiber 14.6, Sugar 37.5, Protein 29.3
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