"pumpkin Pie" Filling for Mexico Recipe

Name: "pumpkin Pie" Filling for Mexico
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 kg cooked sweet potatoes (camotes cooked in brown sugar); 1 12 liters Mexican crema; 2 cups milk; 8 eggs, lightly beaten; ½ teaspoon salt; 1 tablespoon ground ginger; 1 tablespoon ground cinnamon; ½ teaspoon ground allspice; 1 teaspoon ground nutmeg; 1 teaspoon ground cloves; 3 tablespoons powdered sugar; 1 teaspoon vanilla; 4 tablespoons dark rum

Servings: persons

1 12 kg cooked sweet potatoes (camotes cooked in brown sugar)
1 12 liters Mexican crema
2 cups milk
8 eggs, lightly beaten
½ teaspoon salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
½ teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cloves
3 tablespoons powdered sugar
1 teaspoon vanilla
4 tablespoons dark rum

1
Using an egg beater or food processor pure the camotes and their syrup until smooth.
2
Beat in the Mexican Crema, milk, eggs, and spices.
3
Taste and adjust seasonings.
4
If making pies with will make a minimum of 3 deep dish pies.
5
Bake as you normally would for a pumpkin pie.
6
If without a crust bake at 350 degrees for 60 minutes or until a knife inserted in the center comes out clean.
7
Whip the remaining half liter of Crema with vanilla, powdered sugar, and rum until thickened.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 12 kg cooked sweet potatoes (camotes cooked in brown sugar), 1 12 liters Mexican crema, 2 cups milk, 8 eggs, lightly beaten, and more.

Yes, "pumpkin Pie" Filling for Mexico falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

"pumpkin Pie" Filling for Mexico

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