Pay de Calabaza

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Pay de Calabaza, or Pie de Calabaza (Pumpkin Pie), is a classic American dessert made with a buttery pastry crust and a silky pumpkin filling flavored with warm spices like cinnamon, ginger, and nutmeg.

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Ingredients You'll Need
How to Make Pay de Calabaza
Storage, Make Ahead, & Freezing
Camila's Tips & Variations
Frequently Asked Questions
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Recipe

It's especially popular during the fall and is a traditional dessert served for both Thanksgiving and Christmas.

This homemade Pay de Calabaza recipe is prepared entirely from scratch, featuring a flaky pie crust and a smooth pumpkin purée made from roasted pumpkin.

The filling is gently spiced, creamy, and slightly sweet, then finished with a light cream cheese topping that adds balance and richness. It's a cozy, festive dessert that fits perfectly into any holiday celebration.

Ingredients You'll Need

Note: See the recipe card for quantities.

All-purpose Flour: provides structure and forms the base of the crust.
Unsalted Butter: creates a flaky, tender crust when kept cold.
Salt: enhances overall flavor in the crust and filling.
Cider Vinegar: keeps the crust tender by limiting gluten development.It can be substituted with distilled white vinegar or white wine vinegar.
Ice-Cold Water: brings the dough together while keeping the butter cold.
Light Brown Sugar: adds sweetness and a light caramel flavor.
Granulated Sugar: sweetens and helps the filling set smoothly.
Eggs: bind the filling and create a custard-like texture.
Vanilla Extract: adds warmth and boosts the flavor of the spices.
Freshly Grated (or ground) Nutmeg: adds warm, aromatic spice.
Ground Ginger: adds gentle heat and classic pumpkin-pie flavor.
Cinnamon: provides the main warm spice note.
Heavy Cream: adds richness and a silky texture.
Pumpkin Purée: creates a creamy, smooth filling; this recipe uses homemade purée, but you can substitute it with 100% canned pumpkin such as Libby's.

How to Make Pay de Calabaza

Note: Full instructions are provided in the recipe card below.

To make the pie crust, add 255 grams of all-purpose flour and half a teaspoon of kosher salt to a food processor. Add 170 grams of very cold unsalted butter, cut into cubes. Pulse for a few seconds to break up the butter, but make sure there are still visible pieces throughout the flour.
In a small cup, mix 1 tablespoon of cider vinegar, ½ tablespoon vanilla, and 5 tablespoons of ice-cold water. Add the liquid mixture to the food processor and pulse until it resembles coarse crumbs with butter bits no larger than small peas, about 10 seconds. Check the dough: if it holds together when squeezed, it's ready.
Turn the mixture onto a lightly floured surface and bring it together into one ball. Knead very gently, just until everything is combined. Wrap the dough in clingfilm and refrigerate for at least 2 hours, or ideally overnight. You can make it up to a week in advance.
Once the dough is firm and chilled, lightly dust your surface and rolling pin with flour. Roll the dough evenly, turning it 90 degrees between rolls to maintain a round shape. Make sure it's large enough to line an eight-inch pie dish with some overhang. Trim the excess to about one inch around the edge. (Save the scraps to make crust cookies!)
Lift the dough using your rolling pin and gently unroll it over the pie dish. Use the back of your fingers to press it carefully into the corners and sides of the dish. Fold the edge under itself and crimp as desired. If the dough feels soft, chill it again for about 20 minutes before baking.
Prick the base and sides of the crust with a fork. Line the crust with a piece of baking parchment and fill it with baking weights (you can also use beans or rice), making sure to cover the edges so they don't brown too quickly. Chill the lined crust for another 20 minutes.
Preheat the oven to 400°F. Place the crust in the oven and bake for 15 minutes. Remove it from the oven and carefully lift out the parchment and beans. Brush only the bottom of the crust with beaten egg, not the sides, then return it to the oven for another five minutes to help seal and crisp the base. Allow the crust to cool completely before adding the filling.
To make the pumpkin purée, preheat the oven to 400°F. Cut the pumpkin in half and scoop out the seeds, saving them if you want to roast them later. Lightly sprinkle the cut sides with salt, place the halves cut-side down on a baking tray, and roast for about one hour, or until the flesh is tender. Let the pumpkins cool for 10 to 15 minutes, then scoop out the flesh and blend it until smooth. If the purée seems watery, strain it in a cheesecloth-lined sieve for 20-30 minutes to thicken (optional but recommended for baking). Allow the purée to cool before using.
In a large mixing bowl, combine 65 grams of light brown sugar, 45 grams of sugar, and two large eggs. Whisk until smooth, then add one teaspoon of vanilla extract and whisk again. Add 330 grams of pumpkin purée and mix until fully combined.
Add one rounded teaspoon of ground cinnamon, half a teaspoon of ground ginger, half a teaspoon of ground nutmeg, and a pinch of salt. Whisk everything together, then pour in 115 ml of heavy cream and whisk until smooth and evenly blended.
Pour the filling into the cooled pie crust. Gently jiggle the dish to level the surface. Lightly brush the outer crust with egg wash made from one egg mixed with a tablespoon of milk.
Decrease the oven temperature to 350°F and bake the pie for 35 to 40 minutes, or until the outer edges are set but the center still has a slight jiggle when moved. Remove the pie from the oven and let it cool completely before adding the topping.
For the topping, using a stand mixer fitted with a whisk, whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Add cream cheese and whip until stiff peaks form, about 30 seconds. Spread or pipe the cream cheese topping over the cooled pie. Serve chilled or at room temperature.

Hint: Make sure you don't skip the par-bake (blind bake). Pre-baking the crust keeps the base crisp and prevents a soggy bottom.

Storage, Make Ahead, & Freezing

Storage: Store the pumpkin pie covered in the refrigerator for 3 days.

Make Ahead: You can bake the pie a day ahead-don't skip this step if you want the best flavor and texture, since pumpkin pie sets well after chilling overnight.

Freezing: Freeze the fully baked and cooled pie (without any topping) for up to 1 month. Wrap tightly in plastic wrap and foil. Thaw in the refrigerator before serving.

Camila's Tips & Variations

Use very cold butter: This keeps the crust flaky and helps create those perfect layers.
Pie Dough: If the dough still looks slightly crumbly and dry, add a bit more ice-cold water (a tablespoon at a time) and pulse for about five seconds. Keep in mind, the dough should come together in the food processor.
Don't skip the par-bake: Pre-baking the crust prevents a soggy bottom and gives you a crisp base every time.
Homemade or canned pumpkin: Homemade purée gives amazing flavor, but 100% canned pumpkin (like Libby's) works perfectly for convenience.
Adjust the spices: Add extra cinnamon, ginger, or nutmeg to suit your taste, or use pumpkin spice if you prefer.
Chill before slicing: Pumpkin pie slices best when it's fully chilled and set.

Frequently Asked Questions

Can I use canned pumpkin instead of fresh?

Yes. 100% canned pumpkin, such as Libby's, works well and gives consistent results.

Why do I need to par-bake the crust?

Par-baking prevents a soggy bottom and ensures the crust stays crisp under the wet filling.

How do I know when the pie is done?

The edges should be set, and the center should still have a slight jiggle when you gently shake the pie. For accuracy, the internal temperature should reach 175°F (80°C).