This Pumpkin Pie is made with Pumpkin Halaya with a Polvoron Graham Cracker crust. It giving Filipino flavors and cooking techniques.
For years I have been so against doing any pumpkin recipes. Now that I have been sitting on that for a long long time, I thought well let's just cook pumpkin or kalabasa using Filipino cooking techniques and flavors.
The pie filling is made with Kalabasa Halaya that is simply mixed with marscapone cream.
Pie Crust Ingredients
The crust is based on the Filipino no bake shortbread cookie called Polvoron. Here is what you will need to make it.
Graham Crackers - You will need one whole sleeve which is about 9 crackers. If you don't want the trouble of grinding them yourself into crumbs, you can just buy a box of crumbs now. You will need 2 cups.
Milk Powder - I like using the Nido Brand. You will need ½ cup of milk powder.
Sugar - Use any kind of sugar you want. I used regular white sugar.
Salt - A pinch of salt goes a long way in baking! If you are using salted butter you can omit this.
Melted Butter - This is our key binder. I used unsalted butter, but you can use salted butter as well.
How To Make The Pie Crust
Let's make the pie crust first. You will need a food processor. If you don't have one, you can place the graham crackers in a ziplock bag and use a bottle or rolling pin to make the crumbs.
Put 9 full size graham crackers in a food processor process until you get fine crumbs. Then add in ½ cup milk powder, ½ Cup sugar, pinch of salt. Mix for a few seconds until combined and then add in ½ cup melted butter. Process again for a few seconds until you get a texture of wet sand.
Next prepare your pie tin. You will need a 9 inch tin with a removable base. Spray it with coconut oil or baking spray.
Transfer the crumbs in to the tray and use a flat bottomed glass to help press the crust into place.
Use your hands to help press down the edges.
Place in the freezer while you make the filling.
Make the Pumpkin Pie Filling
For the pie filling you will need 2 cups of Kalabasa Halaya (Pumpkin Jam) and 8oz of mascarpone cheese.
Place both the Kalabasa Halaya and mascarpone cheese into a food processor. You can also just mix it in a bowl with a wooden spoon.
Blend until nice and smooth.
Take the frozen pie crust out of the freezer and transfer the pie filling into the middle of it.
Spread with an offset spatula or knife or spoon.
Place in the refrigerator to set for at least 4 hours.
How to Un-mold Your Pumpkin Pie
To take off the pie tin wrap the bottom of the pie in warm towels to help loosen.
Do not put the pie in a warm water bath as the water will seep through the tin and make it super soggy.
Then place the Pumpkin Pie on top of a glass while you pull the tin off. Transfer to a serving plate right away.
The bottom of the pan will still be there for support.
How To Serve Your Filipino Pumpkin Pie
The crust will be slightly crumbly, but that is okay!
Cut the pie into individual portions and serve with a dollop of coco whip.
How To Store Left Over Pumpkin Pie
If you have any left over, cut into individual portions and wrap in foil. You can freeze for up to 3 months.
Just leave out on the counter top to get it to room temperature to serve. Do not heat it up in the microwave or oven as it will turn into ooze.
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Ingredients
Pie Crust
- 9 Full Size Graham Crackers
- ½ Cup Milk Powder
- ½ Cup Sugar
- Pinch of Salt
- ½ Cup Melted Butter
Pumpkin Pie Filling
- 2 Cups Kalabasa Halaya (Pumpkin Jam) (Make this a day ahead first so it's nice and cool.)
- 8 oz Mascarpone Cheese
Instructions
- If you haven't already make the Kalabasa Halaya first. Leave to cool overnight in the refigerator.
Make The Pie Crust
- Let's make the pie crust first. You will need a food processor. If you don't have one, you can place the graham crackers in a ziplock bag and use a bottle or rolling pin to make the crumbs.
- Put 9 full size graham crackers in a food processor process until you get fine crumbs. Then add in ½ cup milk powder, ½ Cup sugar, pinch of salt. Mix for a few seconds until combined and then add in ½ cup melted butter. Process again for a few seconds until you get a texture of wet sand.
- Next prepare your pie tin. You will need a 9 inch tin with a removable base. Spray it with coconut oil or baking spray.Transfer the crumbs in to the tray and use a flat bottomed glass to help press the crust into place. Use your hands to help press down the edges.Place in the freezer while you make the filling.
Make The Pie Filling
- Place both the 2 cups of Kalabasa Halaya and 8oz of mascarpone cheese into a food processor. You can also just mix it in a bowl with a wooden spoon.
- Blend until nice and smooth.
- Take the frozen pie crust out of the freezer and transfer the pie filling into the middle of it.
- Spread with an offset spatula or knife or spoon.
- Place in the refrigerator to set for at least 4 hours.
How to Unmold
- To take off the pie tin wrap the bottom of the pie in warm towels to help loosen. Do not put the pie in a warm water bath as the water will seep through the tin and make it super soggy.Then place the Pumpkin Pie on top of a glass while you pull the tin off. Transfer to a serving plate right away.The bottom of the pan will still be there for support.
How To Serve Your Filipino Pumpkin Pie
- Slice into individual servings and serve with some coco whip.
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