As the first chill of autumn dances in the air, my thoughts turn to the comforting, earthy flavors of the season. The warm, inviting aroma of Puré de Calabaza fills my kitchen, wrapping me in a cozy embrace and making me forget all about the fast food that once filled my weeknights. This luscious pumpkin filling, sweetened with piloncillo and woven through with cinnamon and cloves, is not just a delicious treat; it’s a delightful homage to fall.
I discovered this gem during a creative cooking session one rainy afternoon, and I was pleasantly surprised by how simple it is to whip up. Whether you’re looking for the perfect filling for empanadas, a rich component for a classic pumpkin pie, or even a standalone dessert that captures attention at your next gathering, this vegan-friendly and gluten-free recipe checks all the boxes. So, grab your pumpkin, and let’s celebrate the essence of autumn together with this velvety Puré de Calabaza!
Why is Puré de Calabaza a Must-Try?
Warm, Comforting Flavor: The blend of pumpkin, piloncillo, and spices creates a comforting, rich taste that perfectly embodies the essence of fall.
Easy Preparation: This recipe comes together quickly, making it accessible even for novice cooks.
Vegan and Gluten-Free: Perfect for diverse dietary needs, ensuring everyone can indulge in this delightful treat.
Versatile Delight: Use it in empanadas, pies, or enjoy it as a cozy dessert on its own.
Seasonal Celebration: Embrace autumn’s harvest with this harmonious recipe that highlights the beauty of seasonal ingredients.
Crowd-Pleasing Appeal: It’s a hit at gatherings, leaving family and friends asking for seconds!
Puré de Calabaza Ingredients
• Here’s everything you need to make the most decadent pumpkin filling!
For the Filling
• Pumpkin – Provides the base flavor and texture; substitute with sugar pumpkins for extra sweetness.
• Piloncillo – Adds a unique depth of sweetness; dark brown sugar can replace it in equal amounts.
• Ceylon Cinnamon Sticks – Infuses those warm, fragrant notes that make it feel like autumn.
• Whole Cloves – Contributes a spiced aroma; ground cloves can be used, but halve the amount.
• Water – Essential for cooking down the pumpkin and creating a smooth purée.
This Puré de Calabaza (Pumpkin Filling for Empanadas) is not only delicious but brings the flavors of fall into your kitchen. Enjoy the rich and creamy experience with every bite!
How to Make Puré de Calabaza
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Prepare the Pumpkin: Wash your pumpkin thoroughly, then halve it and scoop out the seeds with a spoon. Cut into large pieces to make cooking easier.
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Cook the Pumpkin: In a large pot, combine the pumpkin pieces, water, piloncillo, cloves, and cinnamon sticks. Cook on medium-low heat for about 45 minutes, stirring every 10-15 minutes until the pumpkin is tender.
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Check Tenderness: Test the pumpkin by piercing it with a fork; if it’s not tender, cook a bit longer until it’s easily pierced.
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Cool and Scoop: Carefully remove the pumpkin from the pot, discarding the cloves, and let it cool slightly. Once cooled, scoop the flesh out of the skin with a spoon.
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Puree: Return the pumpkin flesh to the pot and blend with an immersion blender or mash with a fork until smooth. Cook on low heat until the mixture thickens to your desired consistency.
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Store: Once cooled, transfer the purée to an airtight container and refrigerate for up to one week. If you’d like to store it longer, freeze for 3-6 months.
Optional: Serve warm with a drizzle of milk for extra creaminess!
Exact quantities are listed in the recipe card below.
Puré de Calabaza Variations
Feel free to get creative and customize this delicious purée to suit your taste buds!
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Spice Swap: Replace Ceylon cinnamon with nutmeg for a different warmth. The rich undertones of nutmeg provide a delightful twist to the autumn flavors.
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Sweetener Change: Use maple syrup instead of piloncillo for a unique flavor. This adds a deeper sweetness and an inviting aroma that complements pumpkin perfectly.
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Coconut Cream: For a richer texture, blend in coconut cream. This adds a creamy, tropical twist that will surprise your guests.
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Herb Infusion: Add fresh sage or rosemary for an earthy flavor profile. Just a pinch can elevate your purée, bringing out those savory notes that dance beautifully with the sweetness.
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Nut Crunch: Stir in toasted pecans or walnuts before using as a filling. This not only adds delightful texture but also a nutty richness that enhances your empanadas.
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Chili Heat: Sprinkle a dash of cayenne pepper for a spicy edge. The unexpected heat pairs wonderfully with the sweetness of the pumpkin, creating a perfect balance.
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Apple Addition: Incorporate finely grated apple for a hint of tartness. This addition creates a refreshing flavor contrast that brightens the purée beautifully.
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Chocolate Delight: Mix in cocoa powder or melted dark chocolate for an indulgent, dessert-like filling. Who says pumpkin can’t be a sweet surprise?
Storage Tips for Puré de Calabaza
Fridge: Store your Puré de Calabaza in an airtight container for up to 1 week to maintain its creamy texture and rich flavor.
Freezer: For longer storage, freeze the purée in a freezer-safe container for 3-6 months. When ready to use, thaw overnight in the refrigerator.
Reheating: Gently reheat portions in a saucepan over low heat, stirring occasionally, or microwave until warmed through.
Separation: If you notice separation after thawing, simply stir to reincorporate for a smooth consistency.
Make Ahead Options
These delicious Puré de Calabaza (Pumpkin Filling for Empanadas) are perfect for meal prep enthusiasts! You can prepare the pumpkin and make the purée up to 24 hours in advance—just cook it, let it cool, and store it in an airtight container in the refrigerator. Alternatively, for longer storage, freeze the purée for up to 3-6 months. To maintain its creamy texture and flavor, ensure it’s completely cooled before sealing it, as this prevents condensation. When ready to use your Puré de Calabaza, simply thaw it in the refrigerator overnight, warm it gently on the stove, and you’ll have a delightful filling that’s just as delicious as when freshly made!
Expert Tips for Puré de Calabaza
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Pumpkin Selection: Choose sugar pumpkins for a sweeter, richer flavor. Regular field pumpkins can be used, but they may be less sweet.
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Piloncillo Substitution: If piloncillo is hard to find, dark brown sugar works well in equal measures, ensuring your puré maintains its delicious sweetness.
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Spice It Up: Don’t hesitate to experiment with additional spices like nutmeg or ginger. Just start with a small amount to avoid overpowering the dish.
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Texture Matters: Make sure your pumpkin is fully tender before puréeing; this ensures a creamy, velvety texture for your filling.
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Cooling Time: Allow the puré to cool adequately before storing. This prevents condensation in the container, extending its freshness for your Puré de Calabaza!
What to Serve with Puré de Calabaza?
As the comforting aroma of pumpkin fills your kitchen, it’s time to think about what would pair beautifully with this delightful filling.
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Flaky Empanadas: The buttery, flaky pastry perfectly complements the creamy Puré de Calabaza, creating a delightful contrast of textures.
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Vanilla Ice Cream: A scoop of rich vanilla ice cream brings a cool, creamy sweetness that pairs beautifully with the warm spices of the purée. It’s like autumn in a bowl!
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Gingerbread Cookies: The spiced flavor of gingerbread enhances the aroma of cinnamon and cloves in the purée, making it a cozy and festive pairing.
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Cinnamon Sugar Tortilla Crisps: Crunchy and sweet, these crisps add a delightful crunch to your dessert, making your culinary experience more dynamic.
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Chai Tea Latte: The warm spices in a rich chai latte echo the flavors in Puré de Calabaza, making for a perfectly cozy drink pairing.
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Maple Pecan Tart: The rich, nutty flavors of a pecan tart bring out the earthy tones of the pumpkin filling, creating a harmonious dessert experience.
Treat your family and friends to a complete autumn feast by exploring these delightful pairings!
Puré de Calabaza (Pumpkin Filling for Empanadas) Recipe FAQs
What type of pumpkin should I use for Puré de Calabaza?
Absolutely! For the best flavor, I recommend using sugar pumpkins, which offer a sweeter and creamier filling. Regular field pumpkins can work too, but they might be slightly less sweet. Always choose pumpkins that feel heavy for their size and have a smooth, firm skin without dark spots.
How should I store my Puré de Calabaza, and how long will it last?
You can store your Puré de Calabaza in an airtight container in the refrigerator for up to one week. Make sure it’s completely cooled before sealing to prevent condensation. For longer storage, freeze it in a freezer-safe container for 3-6 months. Just remember to thaw it in the fridge overnight when you’re ready to use it!
Can I freeze Puré de Calabaza? What’s the best way to do it?
Absolutely! To freeze your Puré de Calabaza, let it cool completely first. Then, pour it into a freezer-safe container or silicone freezer bag, removing as much air as possible. Label it with the date and store it in the freezer for up to 6 months. When you’re ready, thaw it in the refrigerator overnight and give it a good stir before using!
What should I do if my pumpkin isn’t getting tender while cooking?
Very! If your pumpkin remains firm after cooking, simply extend the cooking time. Check it every 5-10 minutes until tender—you should be able to pierce it easily with a fork. It’s essential for achieving that velvety smooth texture that makes your Puré de Calabaza so irresistible.
Is this Puré de Calabaza safe for my dog to eat?
Yes, pumpkin is safe for dogs in moderation! However, avoid any added sugars or spices, like piloncillo or cloves, as they can cause digestive issues. If you’d like to share this treat with your furry friend, plain cooked pumpkin purée (without any extras) can be a fantastic, healthy snack! Always consult with your vet for personalized advice.
Creamy Puré de Calabaza: The Ultimate Pumpkin Filling for Empanadas
Ingredients
Equipment
Method
- Wash your pumpkin thoroughly, halve it, and scoop out the seeds.
- In a large pot, combine the pumpkin pieces, water, piloncillo, cloves, and cinnamon sticks. Cook on medium-low for about 45 minutes, stirring every 10-15 minutes.
- Test the pumpkin with a fork to check tenderness.
- Remove the pumpkin from the pot, discard the cloves, and let it cool slightly. Scoop out the flesh.
- Blend the pumpkin flesh until smooth and cook on low until thickened.
- Transfer the purée to an airtight container and refrigerate for up to one week, or freeze for 3-6 months.