Cayenne Pumpkin Pie
.
Yield
8 servingsPrep
10 minCook
50 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
canned pumpkin purée
|
|
| 1 | each |
eggs
beaten |
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | cup |
light cream (half&half)
|
|
| 1 ½ | teaspoons |
cinnamon
ground |
|
| ¾ | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
nutmeg
grated |
|
| ½ | teaspoon |
cloves
ground |
|
| 2 | teaspoons |
cayenne pepper
|
|
| ¼ | cup |
honey
|
|
| 2 | tablespoons |
pecans
ground to a fine flour |
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
whipped cream
|
*
|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
canned pumpkin purée
|
|
| 1 | each |
eggs
beaten |
|
| 2.5 | ml |
vanilla extract
|
|
| 237 | ml |
light cream (half&half)
|
|
| 7.5 | ml |
cinnamon
ground |
|
| 3.8 | ml |
ginger
ground |
|
| 2.5 | ml |
nutmeg
grated |
|
| 2.5 | ml |
cloves
ground |
|
| 1E+1 | ml |
cayenne pepper
|
|
| 59 | ml |
honey
|
|
| 3E+1 | ml |
pecans
ground to a fine flour |
|
| 2.5 | ml |
salt
|
|
| 1 | x |
whipped cream
|
*
|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
Directions
Preheat oven to 425℉ (220℃).
Combine all the ingredients, except the pie crust, in a mixing bowl, beat them together until smooth.
Pour mixture into the pie shell and bake for 15 minutes.
Reduce oven to 350℉ (180℃) and bake for another 35 minutes or until set.
Cool and serve topped with whipped cream.
