Calabaza Pudding


3 cups calabaza or pumpkin, fresh

3 eggs

2 tablespoons butter, unsalted

1/2 teaspoon ground cinnamon

1/3 cup flour

1/3 cup sugar

1/3 cup milk, low-fat or skim

vegetable oil cooking spray

  1. Wash calabaza or pumpkin, cut in half, and remove seeds. Peel and cut into pieces. 
  2. Boil calabaza until tender, about 15 minutes. 
  3. Drain calabaza and mash thoroughly. 
  4. Preheat oven to 375°F. 
  5. Add eggs, butter, cinnamon, flour, sugar, and milk to mashed calabaza. 
  6. Spray a 9"x13" baking dish with vegetable oil cooking spray. 
  7. Pour mixture into baking dish and bake until firm in the center, about 40 minutes. 
  8. Refrigerate. Serve chilled. 
  • A great source of vitamin A. 
  • When fresh calabaza or pumpkin are not in season, try canned pumpkin. 
Nutrition Facts: 

Serving size: 1 cup

Calories: 160

Fruits and Vegetables: 1/4 cup

Fat: 7 g

Fiber: 1 g

Sodium: 45 mg


This material was developed by the UMass Extension Nutrition Education Program.

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