Publix Aprons

Calabaza Pie

Calabaza Pie
Total Time:
3 hours
Active Time:
20 minutes


2 lb calabaza squash, sliced
3/4 cup brown sugar
2 teaspoons pumpkin pie spice (or ground cinnamon)
1 (12-oz) can evaporated milk
1 teaspoon vanilla extract
2 large eggs (or 1/2 cup egg substitute)
1 frozen deep-dish piecrust
Whipped topping (optional, for serving)


  1. Preheat oven to 400°F. Remove seeds from squash. Place slices on baking sheet; bake 25–30 minutes or until tender. Let stand 30 minutes.
  2. Remove flesh from skin (about 2 cups) and place in food processor bowl; process until blended. Add remaining ingredients (except crust and topping); process until blended.
  3. Place piecrust (in pan) on baking sheet; pour filling into crust and bake 15 minutes.
  4. Reduce heat to 350°F; bake 30–35 minutes or until center is set. Chill 1 hour (or overnight).

Other Preparation Methods

  • Soup: Place in large stockpot: 2 cups chopped calabaza, 1 cup chopped yellow onions, 3 cups sliced apples, 1 tablespoon chili powder, and 32 oz unsalted chicken stock; simmer 40–45 minutes or until squash is tender. Transfer to food processor bowl (or blender) with 1/4 cup each fresh cilantro and heavy cream; process until smooth.
  • Bake: Preheat oven to 375°F. Remove 1 cup seeds from squash; toss with 1 tablespoon oil and 1/2 teaspoon kosher salt. Spread in single layer on baking sheet; bake 14–16 minutes or until crisp.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

Amount per 1/8 recipe serving: Calories 320, Total Fat 17.00g, Sat Fat 4.50g, Trans Fat 0.00g, Chol 60mg, Sodium 125mg, Total Carb 38g, Fiber 1.00g, Sugars 26g, Protein 6g, Calc 10%, Vit A 70%, Vit C 50%, Iron 10%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star