Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Cazuela Pie (Pumpkin, Sweet Potato and Coconut Milk Pie)
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- #28934
serves/makes:
ready in:
2-5 hrs
2-5 hrs
5 reviews
ingredients
2 unbaked and well chilled pie pastries, used to line 9 1/2 -inch glass pie dishes
Filling
2 1/2 pounds orange sweet potatoes, peeled and cut into small egg-sized chunks
1 1/4 cup water
2 small cinnamon sticks, broken into pieces
5 whole cloves
1 star anise, crumbled
1 piece (1 1/2 inch-long) fresh ginger, peeled and cut into slices
4 cups pumpkin puree, or good-quality canned solid-pack pumpkin (not pumpkin pie filling)
3 large eggs, lightly beaten
1/4 cup unsalted butter, melted and cooled
1 cup granulated sugar
1 cup tightly packed light brown sugar PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons tightly packed light brown sugar
1/4 cup all-purpose flour
1 1/2 teaspoon salt
1 cup good-quality canned coconut milk (shake can well first)
1 1/2 cup heavy cream (36%), chilled, then whipped to soft peaks with
3 tablespoons granulated sugar, to serve
directions
Preheat the oven to 325 degrees F.
Place the sweet potato chunks in a single layer in one large or two medium shallow, ceramic baking dish(es). Add the water, dividing it between the two dishes if necessary. The water should be about 1/2-inch deep; add more if the level is lower than this.
Scatter the pieces of cinnamon stick, cloves, pieces of star anise and ginger slices among the sweet potatoes. Cover the baking dishes securely with aluminum foil and place in the preheated oven. Bake for 35 to 45 minutes, or until the sweet potatoes are very tender when pierced with the tip of a sharp knife. Remove the potatoes from the dishes and force them through a ricer, food mill, or sieve. Let cool.
Strain the baking liquid, discarding the solids, and measure. You want about 1/2 cup of liquid; if you have less, add enough fresh water to make 1/2 cup; if you have more, simmer the liquid in a small saucepan on the stove over high heat until it is reduced to about 1/2 cup. Let the liquid cool. (The pumpkin, sweet potato and spiced liquid can all be prepared up to 3 days ahead of time and stored in the refrigerator. Bring each to room temperature before proceeding with the recipe. Each of these elements can also be frozen for up to 5 months (thaw overnight in the refrigerator before bringing to room temperature).
Increase the oven temperature to 350 degrees F. In a large bowl, combine the pumpkin and sweet potato purees and stir to blend well. Beat in the eggs, then stir in the melted butter and reserved spice liquid.
In a separate bowl, stir together the granulated and brown sugars with a wire whisk. Sift the flour and salt over the sugars and stir to blend. Add the sugar-flour mixture to the pumpkin mixture and stir well until there are no pockets of sugar visible. Blend in the coconut milk.
Scrape the filling into the two chilled pie shells, dividing it evenly and smoothing the tops. Place the pies in the lower half of the preheated oven and bake for 1 3/4 to 2 hours, turning the pies several times so they bake evenly. The point of a thin-bladed knife should come out clean when inserted into the center of the filling, and the surface should be unevenly cracked. If the edges of the pastry seem to be darkening too much before the filling is cooked, cover them with strips of aluminum foil. Transfer the pies to wire racks and cool completely before serving with mounds of lightly sweetened whipped cream.
Recipe Source: "In The Sweet Kitchen" by Regan Daley
added by
jmstwn1607
nutrition data
441 calories, 23 grams fat, 58 grams carbohydrates, 5 grams protein per 1/8th pie.
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reviews & comments
November 25, 2012
Hi. In old recipe from Isabela PR you put banana leaves on top before baking it on a pan or a calfero/cazuela thks D.Chave
November 30, 2009
This is, truly, a delicious and unique spin on a pumpkin/sweet potato pie. I get so bored with the usual spices that one virtually always finds in these types of pies that I was really glad to find a recipe for something both tasty and atypical. However, I'm only giving this particular recipe 4 stars because it's quite dumbed down and full of shortcuts compared to the version that appears in "In The Sweet Kitchen." I find that it does not pay to take shortcuts in baking. I own Daley's cookbook and she gives an absolutely perfect recipe for homemade pie crust (It takes 10 minutes! Why on earth would anyone ever buy a ready-made one?) and instructions on how to roast your own pumpkin so that you don't have to use that awful store-bought stuff that tastes like baby food. So, if you've got the time, trust me, it's totally worth it to do everything yourself. Your pie-eaters will thank you. Mine sure did!
December 30, 2008
First time Ive made it I loved it and so did everyone that had some, everyone I know wants the recipe. thanx
November 21, 2008
I made this recipe 4 or 5 years ago, and I'm still thinking about it. It's a lot of work compared to a simple pumpkin pie, but it is sublime. I think the difference between it and a pumpkin pie is like the difference between a $12 and a $50 bottle of Cabernet. Both can be really delicious, but with the $40 bottle there are many subtle flavors to be slowly savored. Save this recipe, and the expensive wine, for folks that will really enjoy it, or when you're content with enjoying it yourself.
November 29, 2006
I grew in Puerto Rico, where the original Cazuela recipe was originated. This recipe is by far the best recipe for Cazuela I have ever found. Just as good as my mother's. The taste is authentic and you can even make it the way we do in Puerto Rico: baking it in an earthware casserole without the pie shell. Trust me, you will love it!!!