Creamy Puré de Calabaza (Ready-to-Print Version)
Velvety pumpkin purée infused with piloncillo and warm spices for a rich autumn flavor.
# What You’ll Need:
→ Filling
01 -
4 cups peeled and cubed sugar pumpkin
02 -
1 cup piloncillo (or dark brown sugar as substitute)
03 -
2 whole Ceylon cinnamon sticks
04 -
6 whole cloves
05 -
1 cup water
# Step-by-Step Guide:
01 -
Wash the pumpkin thoroughly, halve it, scoop out seeds, and cut into large cubes for even cooking.
02 -
In a large pot, combine pumpkin cubes, water, piloncillo, cinnamon sticks, and cloves. Cook over medium-low heat, stirring every 10-15 minutes for approximately 45 minutes until pumpkin is tender.
03 -
Pierce pumpkin with a fork to ensure it is soft and easily pierced; extend cooking time if necessary.
04 -
Remove pumpkin from pot, discard cloves, and let cool slightly before scooping flesh from the skin.
05 -
Return pumpkin flesh to the pot and blend with an immersion blender or mash with a fork until smooth. Cook on low heat until mixture thickens to desired consistency.
06 -
Transfer purée to an airtight container once cooled. Refrigerate up to one week or freeze for three to six months.
07 -
Warm and serve with a drizzle of milk to enhance creaminess, if desired.
# Handy Tips:
01 -
For sweeter purée, select sugar pumpkins. Piloncillo imparts authentic depth, but dark brown sugar may be used as an alternative.
02 -
Ensure pumpkin is fully tender before puréeing for a smooth, velvety texture.
03 -
Allow purée to cool completely before sealing container to prevent condensation and extend freshness.