Pumpkin pie with a Pinoy twist: Lizzy's Spiced Kalabasa Pie

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Here's a must-try pumpkin pie recipe with a unique Filipino spin to it. Perfect for Thanksgiving and beyond!

If you’re planning to have your own Thanksgiving celebration but want to make it uniquely Filipino, then we have the perfect pumpkin pie recipe for you.

Food blogger and home baker Liz Timbreza, of Lizzy Bakes Things, is graciously sharing her Spiced Kalabasa Pie recipe with all our readers. Once you’ve tried this, we’re sure you’ll be making it even if it isn’t Thanksgiving!

Pumpkin pie with a Pinoy twist

Pumpkin pie with a Pinoy twist. Its not-so-secret special ingredient? Chocnut!

Lizzy’s Spiced Kalabasa Pie — Pumpkin pie with a Pinoy twist

You will need:

For the crust:
1 stick unsalted butter
1 1/4 cups all-purpose flour
1/2 tbsp sugar
1 tsp salt
1/4 tsp baking powder
1 egg, beaten
1/4 cup ice water
1 tbsp cider vinegar

For the filling:
2 eggs
1 1/2 cups pumpkin mash or puree
1 1/4 cup brown sugar
4 regular-sized Chocnut pieces
2/3 cup milk
2/3 cup cream
1/4 tsp salt
1 1/2 tbsp ground ginger
1 tbsp cinnamon
1/2 tbsp black pepper
1/2 tbsp nutmeg
1/4 tbsp five spice

For the brown butter & walnut topping:
3/4 cup walnuts
3/4 cup all-purpose flour
3/4 cup packed light brown sugar
1/2 stick unsalted butter, softened
1/4 tsp salt
1/4 tsp cinnamon



Make the bottom crust

  1. Preheat oven to 176°C/350°F. Combine butter (cubed for easier handling), flour, salt and sugar. Combine with your hands until the mixture resembles tiny, pea-sized pebbles.
  2. In a small bowl, combine 1/2 of the beaten egg, ice water and cider vinegar. Mix until you can form a ball with the dough. Transfer to a large bowl. Cover and chill for at least 2 hours.
  3. Roll and place dough in a well-greased 9-inch tart pan. Trim and crimp edges.
  4. Lightly brush your crust with the remaining egg.
  5. Bake for 10-12 minutes or until lightly golden. Set aside to cool before filling.


Make the filling

  1. Combine pumpkin, milk, cream, sugar, salt, spices and crumbled Chocnut in a blender. Blend thoroughly and set aside.
  2. Allow the mixture to rest for for at least 1 hour at room temperature or up to overnight in the refrigerator.
  3. Beat eggs and add to the prepared pumpkin mixture.


Bake the pumpkin pie

  1. Preheat the oven to 232°C/450°F.
  2. Pour filling into the prepared crust.
  3. Bake for 10 minutes. Reduce heat to 176°C/350°F.  Bake for 35-40 more minutes. Edges should be set, but a slight jiggle in the center is okay.
  4. Cool to room temperature (or chill, if desired).


Make the brown butter and walnut topping

  1. Preheat oven to 176°C/350°F.
  2. Combine walnuts, flour, sugar, salt and cinnamon in a shallow baking dish.
  3. In a small skillet or pan, cook the butter over moderately high heat for 2 minutes or until golden brown. Pour the butter over the walnut mixture and toss gently until crumbly.
  4. Bake for 8-10 minutes or until fragrant and golden brown. Cool completely before sprinkling over the finished pumpkin pie.


Do you plan on making this pumpkin pie with a Filipino twist? Let us know by leaving a comment below. And if you do end up baking it, tell us what you thought of it, too!


(All images used are courtesy of lizzybakesthings.wordpress.com.)


ABOUT THE AUTHOR: Patricia de Castro-Cuyugan

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