Are you craving a warm and comforting dessert with flavors that remind you of the Caribbean? Look no further, because I have the perfect recipe for you – Cazuela Pie!
This pumpkin, sweet potato, and coconut milk pie is a traditional Puerto Rican dish that will transport your taste buds to the islands. It’s richly spiced with anise, fresh ginger, whole cloves, and cinnamon sticks, giving it a unique flavor profile. Plus, the creamy texture of the coconut milk and the sweetness of the pumpkin and sweet potato complement each other perfectly.
Not only is this cazuela pie delicious, but it’s also crustless, making it gluten-free and easier to prepare than traditional pies. And if you’re looking for a vegan option, simply substitute the eggs for an egg replacer, and use vegan butter.
This recipe has been passed down through generations and has become a staple in Puerto Rican cuisine. So why not give it a try? Make yourself a warm Cazuela Pie and transport your tastebuds to the islands!
Why You’ll Love This Recipe
As a lover of all things sweet and savory, I can confidently declare that this cazuela pie recipe is absolutely delectable. But don’t just take my word for it. Let me tell you why you are going to fall head over heels in love with this recipe.
First and foremost, this cazuela pie offers a richly spiced crustless pie texture that will have your taste buds singing with delight. The mixture of pumpkin puree, sweet potato, and coconut milk provides the perfect balance of flavors that make it an ideal choice for those who enjoy the traditional cooking process. This combination results in a comforting taste that will have you craving more even after you’ve already indulged.
Secondly, this recipe is versatile yet straightforward. Whether you’re cooking for your family, hosting a dinner party or whipping up a quick dessert, this pie recipe makes an excellent option.
What’s more? The ingredients are readily available widely, so you don’t need to search far and wide to find the components required to make this delicious delicacy. Plus, most of the ingredients on the list come in measurements sizes that can easily be doubled if needed.
Finally, if you’re trying to eat healthily or follow certain dietary restrictions, there’s something for everyone with this recipe. You can switch up ingredients where necessary to suit your dietary needs without sacrificing flavor or quality. You can even make it vegan-friendly by using coconut cream instead of heavy cream.
In summary, I guarantee that once you try this cazuela pie recipe, it’s going to become one of your go-to recipes. With its unique combination of savory and sweet flavors plus added simplicity and versatility, why wouldn’t it? Don’t miss out on the opportunity to enjoy one of the best pies out there.
Get your kitchen ready for a flavorful treat with this spicy cazuela pie made of pumpkin, sweet potato, and coconut milk. Before jumping into cooking it, make sure to have all the ingredients below.
Here’s what you’ll need:
- 1 medium sweet potato, peeled and chopped
- 1 pie pumpkin, cooked and mashed
- 1 ½ lbs brown sugar
- 2 whole anise stars
- 1 inch fresh ginger, sliced
- 3 whole cloves
- 1 cinnamon stick
- 4 cups water
- 1 cup coconut milk
- 3 tbsp flour
- 4 tbsp butter, unsalted
- 4 eggs
Make sure to always use fresh ingredients like a ripe and healthy pumpkin. You can use canned pumpkin puree, but using fresh ingredients will enhance the taste of your cazuela pie. To create the perfect balance of sweetness and spice do not leave out any of these delightful spices. They are essential in giving that richly spiced flavor to the pie.
The Recipe How-To
Here’s the moment that we’ve all been waiting for. Now that we have our ingredients and kitchen tools ready, let’s start mixing and baking! So, preheat the oven to 375°F (190°C).
To begin with, in a large bowl, we will mix 1 can of pumpkin puree, mashed sweet potato, 2 cups of coconut milk, 1 cup of brown sugar and 4 large beaten eggs until smooth consistency.
The spice blend
Next, in a separate small saucepan, combine 1 teaspoon of whole cloves, one small broken piece of cinnamon stick, some freshly grated ginger, and a few pieces of anise. We will stir them gently, then toast on medium heat for about 5 minutes until fragrant aroma arises.
Combining the filling mixture and the spices
Once done, remove it from the heat and add it to the first mixture little by little stirring constantly with a spatula until everything is nicely combined.
Preparing the baking dish
Now we have to grease a 9-inch pie dish with melted butter or coconut oil before pouring in the filling. You may also use coconut oil cooking spray, so you don’t miss out on any nooks or crannies!
Just like that, all that’s left is to pour the filling into the greased pie dish gently. We will bake it for about an hour or until a toothpick comes out clean after inserting it. Then let it cool down for 15-20 minutes before cutting into servings.
Now this artisanal Puerto Rican Cazuela Pie Pumpkin will surely brighten up your table for thanksgiving dinner parties, fall gatherings or weekend brunches.
Substitutions and Variations
Are you looking to switch it up a bit or try something new? There are many substitutions and variations that can be made to this Cazuela Pie recipe.
First off, if you’re not a fan of sweet potatoes or pumpkin, consider replacing them with squash or carrots for a similar texture and taste. You can also substitute the coconut milk with heavy cream or almond milk for a different taste.
For those who prefer a lighter dessert, try making the pie crustless or using a graham cracker crust. You can also experiment with spices such as ginger, anise, and whole cloves for added flavor.
If you’re looking to make this recipe vegan or dairy-free, simply skip the eggs and use only coconut milk.
Need to reduce your sugar intake? Try using brown sugar instead of granulated sugar or reducing the amount of sugar used in the recipe altogether.
Additionally, add toppings like whipped cream or chopped nuts for added texture and flavor. You can also add rum or brandy to the mixture before baking for an adult twist on this traditional Puerto Rican dessert.
Remember, when substituting ingredients or making changes to the recipe, it may impact the overall outcome. So always adjust the amount of liquid and cooking times according to your substitutions.
Serving and Pairing
Now that your cazuela pie is ready, let’s talk about serving and pairing. This delicious Puerto Rican dessert can be enjoyed alone or with a few accompaniments.
One simple yet classic way to serve cazuela pie is with a dollop of whipped cream on top. The contrast between the creamy whipped cream and the sweet, spiced pumpkin and sweet potato filling is just divine. You can also sprinkle some cinnamon on the whipped cream for extra flavor.
Another option is to pair this cazuela pie with a scoop of vanilla ice cream. The coldness of the ice cream complements the warm spiced filling perfectly, creating a perfectly balanced dessert that will leave your guests asking for more.
For a more savory touch, you can also serve this cazuela pie as a side dish along with some roasted pork or chicken. The sweetness of the pie will help balance out the saltiness of the meat, creating a harmonious combination that will elevate any meal.
If you’re feeling adventurous, why not try pairing this cazuela pie with a hot cup of coffee or tea? The rich flavors of the spiced filling and coconut milk work wonderfully well with bitter coffee notes or fragrant tea blends.
In conclusion, there are many ways to serve and pair this delicious cazuela pie. Whether you choose to enjoy it alone, with whipped cream or ice cream, as a side dish or with your favorite hot beverage, one thing is for sure – everyone will be impressed by this richly spiced and creamy dessert!
Make-Ahead, Storing and Reheating
Now that you have mastered the art of making a richly spiced crustless Cazuela Pie packed with the vibrant flavors of pumpkin, sweet potato, and coconut milk, it’s time to learn how to store and reheat it like a pro.
If you’re preparing this pie for guests, then you’ll be happy to know that it can easily be made-ahead and refrigerated in an airtight container for up to 3 days. This makes it perfect for busy holidays or when entertaining a large group of people. When you’re ready to serve, simply reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.
For long-term storage, you can also freeze Cazuela Pie. Allow the pie to cool completely before wrapping it securely in plastic wrap and then aluminum foil. Frozen Cazuela Pie can last up to 2 months in the freezer.
When reheating frozen Cazuela Pie, it’s essential to thaw it properly before reheating. Remove the pie from the freezer and let it thaw overnight in the refrigerator before baking. Reheat the thawed pie at 350°F for 15-20 minutes, or until warmed through.
If you find that your Cazuela Pie is turning out dry after reheating, don’t fret! You can prevent this by adding a few drops of heavy cream onto the surface of the pie before reheating. This will help to add some moisture back into the dish and ensure that it stays flavorful and delicious.
Overall, once you’ve mastered this recipe, your guests will definitely want seconds – so make sure you have plenty of leftovers to store and reheat later!
Tips for Perfect Results
When it comes to creating the perfect cazuela pie, there are a few things you can do to ensure that your final product is as delicious as your imagination desires. Here are some tips that I’ve learned along the way:
First off, always use fresh ingredients. The flavor of the pie is entirely dependent on the ingredients, so make sure they are at their best. From the pumpkin puree, sweet potatoes, and anise to the cinnamon sticks and whole cloves, each ingredient plays a critical role in creating that perfect flavor profile.
Pay attention to your measurements. This step might seem like a no-brainer but trust me, it is vital. For instance, if you add too much brown sugar or salt, you may end up with an overly sweet or salty pie. So be careful and follow the recipe’s instructions closely.
When making the crustless pie, let it rest for 10-15 minutes before serving. This will allow it to cool down enough to be served without falling apart but still be warm enough for you to enjoy.
Lastly, don’t be afraid to experiment with substitutions and variations. Use coconut cream instead of milk if you want a richer and creamier texture, or add some shredded coconut on top for extra flavor and crunchiness. You can even try adding some pureed apples or pears – this will add some wonderful autumnal flavors to your cazuela pie.
By following these tips carefully and putting in the effort and time into creating the perfect cazuela pie, you will be rewarded with a richly spiced delicacy that will leave you more than satisfied.
So there you have it, folks! The Cazuela Pie recipe that will surely become part of your family traditions. With its heavenly blend of pumpkin, sweet potato and coconut milk, this pie has a unique and exotic flavor that will make your taste buds dance with joy.
Whether you’re cooking for a special occasion or just looking for a delicious and wholesome dessert, this recipe is a must-try. And with its simple ingredients and easy-to-follow steps, it’s perfect for even the busiest of cooks.
So don’t hesitate to give the Cazuela Pie a try, and let us know how yours turns out! Whether you stick to the classic recipe or put your own spin on things, we guarantee that this flavorful dish will leave you feeling satisfied and fulfilled. Trust us, your friends and family won’t be able to resist coming back for second helpings. Happy cooking!
Cazuela Pie (Pumpkin, Sweet Potato and Coconut Milk) Recipe
- 1 unbaked 10-inch pie shell
- 1 1/4 lbs sweet potatoes
- 1 cinnamon stick
- 2 -3 whole cloves
- 1 inch fresh ginger
- 1 pinch anise (optional)
- 2 cups pumpkin puree (or 1 15oz can)
- 2 eggs
- 2 tablespoons butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/2 cup coconut milk
- 1 cup heavy cream
- 3 tablespoons sugar
- Peel sweet potatoes and cut into chunks.
- Place in shallow baking pan in 1/2 inch water.
- Break cinnamon sticks, peel and cut ginger in small pieces, scatter among sweet potato pieces along with cloves and pinch of anise.
- Cover with foil and bake at 350°F for about 30 minutes, until sweet potatoes are easily pierced with a knife.
- Remove sweet potatoes from baking pan and mash.
- Process in blender until smooth.
- Strain the baking liquid, discarding the solids.
- Reserve 1/4 cup liquid, add fresh water if needed.
- If you have too much, simmer the liquid in saucepan on stove until reduced to 1/4 cup.
- Beat together sweet potato and pumpkin purees until well blended.
- Beat in eggs, melted butter and reserved spice liquid.
- In separate bowl mix together the sugars, flour and salt.
- Add the sugar-flour mix to the pumpkin and stir until well blended.
- Blend in coconut milk.
- Pour filling into prepared pie shell and bake at 350°F for 1- 1.5 hrs or until knife inserted in middle comes out clean.
- If the edges of crust darken too much before filling is cooked cover them with strips of aluminum foil.
- Let pie cool completely before topping.
- On high speed beat cream and sugar until high peak form.
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.