Ancho Chile Pumpkin Pie
Lisa Romerein
YieldsMAKES: 8 to 10 servings
NOTES: You can make this pie up to a day ahead; when cool, cover and chill. Serve with lightly sweetened whipped cream.

How to Make It

Step 1
1

Line a 9-inch pie pan withthe pastry and flute edges, then line pastry with foil. Partially fill with pie weights or dried beans.

Step 2
2

Bake pie pastry in a 375° oven until edges are dry and barely golden, about 15 minutes. Remove from oven and carefully remove pie weights and foil. Reduce oven temperature to 350°.

Step 3
3

Meanwhile, in a large bowl, whisk pumpkin, cream, eggs, brown sugar, granulated sugar, ground chiles, cinnamon, nutmeg, and salt until smooth.

Step 4
4

Pour pumpkin mixture into hot pie crust and return pie to oven. Bake until center barely jiggles when shaken, about 45 minutes. Let cool to room temperature on a wire rack, at least 2 hours. Cut into wedges to serve.

Ingredients

  Pastry for a single-crust 9-inch pie, purchased or homemade
 1 can (15 oz.) pumpkin
 1 2/3 cups whipping cream
 3 large eggs, beaten to blend
 1/2 cup firmly packed brown sugar
 1/2 cup granulated sugar
 1 tablespoon ground dried ancho chiles
 1 teaspoon cinnamon
 1/2 teaspoon nutmeg
 1/2 teaspoon salt

Directions

Step 1
1

Line a 9-inch pie pan withthe pastry and flute edges, then line pastry with foil. Partially fill with pie weights or dried beans.

Step 2
2

Bake pie pastry in a 375° oven until edges are dry and barely golden, about 15 minutes. Remove from oven and carefully remove pie weights and foil. Reduce oven temperature to 350°.

Step 3
3

Meanwhile, in a large bowl, whisk pumpkin, cream, eggs, brown sugar, granulated sugar, ground chiles, cinnamon, nutmeg, and salt until smooth.

Step 4
4

Pour pumpkin mixture into hot pie crust and return pie to oven. Bake until center barely jiggles when shaken, about 45 minutes. Let cool to room temperature on a wire rack, at least 2 hours. Cut into wedges to serve.

Ancho Chile Pumpkin Pie