Pay de Calabaza

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 cup butter
• 3 Tbsp lard (or shortening)
• 1 tsp sugar
• 1/4 cup cold water
• 1 tsp salt
• 1 cup pumpkin purée
• 2 medium eggs
• 1/2 cup brown sugar
• 7 fl oz milk (a bit less than a cup)
• 1/3 cup Mexican crema (or sour cream)
• 1 tsp pumpkin spice

Instructions

1. 1

   --- Make the dough: ---

2. 2

   Place flour, butter, lard, sugar, and salt in a food processor and pulse a few times to combine.

3. 3

   Transfer to a floured working surface and add water, then knead quickly to make the dough come together.

4. 4

   Form a ball, wrap it with cling film and place in the fridge to chill for 30 minutes.

5. 5

   Roll the dough into a thick sheet and carefully place it into a pie dish.

6. 6

   Trim the excess dough just a little bit, then fold the overhang dough back into the dish to form a thick rim with your fingers (check the video).

7. 7

   Place in the fridge to chill for 20 minutes.

8. 8

   --- Make the filling & pie: ---

9. 9

   Place eggs, brown sugar, and milk in a mixing bowl. Mix to combine.

10. 10

    Add Mexican crema, pumpkin puree, and pumpkin spice. Mix until everything is nicely combined.

11. 11

    Pour the pumpkin mixture into the pan and bake in a preheated oven at 392°F/200°C for 15 minutes.

12. 12

    Low the temperature to 350°F/175°C and continue baking for 30-40 minutes or until the pie is nicely set.

13. 13

    A collage with 2 steps showing how to prepare pay de calabaza filling.

14. 14

    Remove from the oven and place on a cooling rack, allow to cool down completely before slicing and serving.