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Ancho Chile Pumpkin Pie





Yields
MAKES: 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.

Ancho Chile Pumpkin Pie




Lisa Romerein
  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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 329Calories from Fat 52
% Daily Value *
Total Fat 19g30%

Saturated Fat 11g56%
Cholesterol 112mg38%
Sodium 232mg10%
Total Carbohydrate 36g12%

Dietary Fiber 0.9g4%
Protein 3.3g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.