Creamy Puré de Calabaza Filling (Printer-Friendly Version)
Smooth pumpkin purée with warm spices, perfect for autumn meals and gatherings.
# What You'll Need:
→ Primary Ingredients
01 -
3 cups pumpkin, peeled and cut into large chunks (approximately 1 medium sugar pumpkin)
02 -
1 cup water
→ Sweeteners & Spices
03 -
7 ounces piloncillo (or 1 cup packed dark brown sugar substitute)
04 -
2 whole Ceylon cinnamon sticks
05 -
6 whole cloves
# Steps to Follow:
01 -
Thoroughly wash the pumpkin, halve it, and remove seeds with a spoon. Cut into large, uniform chunks for even cooking.
02 -
Place pumpkin pieces, water, piloncillo, cinnamon sticks, and cloves in a large pot.
03 -
Cook on medium-low heat for approximately 45 minutes, stirring every 10 to 15 minutes to prevent sticking and encourage even cooking.
04 -
Pierce pumpkin pieces with a fork; if tender, proceed. Otherwise, continue cooking until easily pierced.
05 -
Carefully transfer pumpkin to a bowl, discard cinnamon sticks and cloves, and allow to cool slightly.
06 -
Scoop pumpkin flesh from skin and return to pot. Use an immersion blender or fork to blend until smooth and creamy.
07 -
Cook the blended pumpkin purée over low heat, stirring frequently until desired thickness is achieved.
08 -
Transfer to an airtight container once cooled. Refrigerate up to one week or freeze for 3 to 6 months.
# Additional Tips:
01 -
Use sugar pumpkins for a sweeter filling. Substitute piloncillo with dark brown sugar if unavailable. Allow pumpkin to cook until fully tender for optimal texture.
02 -
Cool purée thoroughly before sealing container to avoid condensation and preserve freshness longer.