- Yield: 8 servings
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Caribbean Pumpkin Pie
Pumpkin by itself is a great pie. But around the holidays, there are a lot of pumpkin pies to be had (or eaten). No one pushes away from the holiday table raving about the pumpkin pie. You've got to serve pumpkin pie, but why not serve a pie with a great pumpkin bottom layer and a sweet papaya layer on top? Top with some Florida starfruit and there'll be something worth raving about.
Ingredients
- 1/2 Caribbean Red® papaya, about 2 cups chopped
- Pumpkin filling
- 2 large eggs
- 1 8-oz can pumpkin puree
- 3/4 cup sugar
- 1 tsp cinnamon
- 1/2 tsp dried ginger
- 1/4 tsp cloves
- 1 9-inch graham cracker piecrust
- Papaya filling
- 1 egg, beaten
- 3/4 cup light brown sugar
- 1 lime
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
- 2 medium Florida starfruit
Instructions
The day before
- Peel the Caribbean Red papaya, discard the seeds and cut into small pieces. Store pieces and juice in a plastic bag in the refrigerator.*
- For the pumpkin filling- In a large bowl, scramble the eggs. Add the pumpkin puree, sugar, cinnamon, ginger and cloves. Mix thoroughly. Scoop into piecrust. Cover in plastic and refrigerate.
Baking day
- Preheat oven to 425° F.
- For the papaya filling- In a large bowl, scramble the egg. Add the brown sugar, the juice of 1 lime, cinnamon, nutmeg, cloves and salt, and mix thoroughly. Add the Caribbean Red papaya pieces and any juice in the bag. Stir gently to avoid breaking up the papaya pieces.
- Pour the papaya mixture over the pumpkin mix in the piecrust. Bake for 15 minutes. Then reduce temperature to 350° F and bake an additional 30 minutes.
- While the pie is baking, slice the starfruit into 1/8-inch star-shaped pieces.
- Add the starfruit to the top of the pie and bake an additional 10 minutes or until a knife inserted in the center comes out clean.
- Let cool at least 2 hours before serving.