Calabaza (West Indian pumpkin) is an orange-fleshed squash with an orange, green, or striped skin. The best—and most widely available—substitutes for calabaza in the United States are New England sweet pie pumpkins and butternut or acorn squash.
This is one of the best pumpkin desserts I’ve ever tasted. The crust is crisp, tender, and flavorful, and the addition of coconut milk makes the filling light, creamy, and delicate.
Make the crust:
Make the filling: While the crust is baking, in a small bowl combine the sugar, cornstarch, cinnamon, ginger, salt, and cloves. In a large bowl, using an electric mixer, beat the eggs until pale yellow. Gradually beat in the sugar mixture and the pureed calabaza.
Meanwhile, in a large, heavy-bottomed saucepan over medium-low heat, bring the coconut milk just to a simmer. With the mixer running, gradually add the hot coconut milk to the calabaza mixture. Pour the calabaza mixture into the saucepan and cook gently, stirring constantly, over medium-low to low heat until the mixture thickens to the consistency of a pourable custard, 8 to 10 minutes.
Pour the custard into the partially baked crust. Lower the
© 2006 All rights reserved. Published by Abrams Books.