"pumpkin Pie" Filling for Mexico
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Yields:
-
3 pies
ingredients
- 1 1⁄2 kg cooked sweet potatoes (camotes cooked in brown sugar)
- 1 1⁄2 liters Mexican crema
- 2 cups milk
- 8 eggs, lightly beaten
- 1⁄2 teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1⁄2 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla
- 4 tablespoons dark rum
directions
- 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.
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RECIPE SUBMITTED BY
I'm finally posting recipes after years of using this site. I want to be able to access treasured recipes without lugging a ton of books south with me when I move to Lake Chapala in Mexico.
Recently retired after 35 years teaching Algebra to 8th graders. I learned to cook at my mother's knee (and Julia Child expanded my vision). She was a 1st generation Swedish-American. Christmas was when we immersed outselves in the Swedish culture and food. Many of the recipes I have recently posted are from her hand-written notes and recipes. My one real regret is that she would never write down the "juice" she used to make pickled herring.
Favorite cookbook? I have over 100 or so. I love reading recipes.
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