Ancho Chile Pumpkin Pie
Lisa Romerein
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.
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