Rude's Cayenne Pumpkin Pie

Name: Rude's Cayenne Pumpkin Pie
Total time: P1H30M
Yield: 16
Cuisine: Fusion
Ingredients: pumpkin purée (canned); honey; salt; light cream (half&half); eggs; vanilla extract; cinnamon; ginger; nutmeg; cloves; cayenne pepper; pecans; pie shell (9 inch); heavy whipping cream

Rude's Cayenne Pumpkin Pie recipe

Yield

16 servings

Prep

40 min

Cook

50 min

Ready

90 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
Filling
2	cups	canned pumpkin purée or fresh, cooked, pureed, drained
¼	cup	honey
½	teaspoon	salt
1	cup	light cream (half&half)
1	large	eggs beaten severely
½	teaspoon	vanilla extract pure
1 ½	teaspoons	cinnamon
¾	teaspoon	ginger ground
½	teaspoon	nutmeg ground
½	teaspoon	cloves ground
2	teaspoons	cayenne pepper fresh ground from dried pods is best
2	tablespoons	pecans ground to a fine flour
1		pie shell (9 inch) 9-inch
		heavy whipping cream	*

Ingredients

Amount	Measure	Ingredient	Features

Filling
473	ml	canned pumpkin purée or fresh, cooked, pureed, drained
59	ml	honey
2.5	ml	salt
237	ml	light cream (half&half)
1	each	eggs beaten severely
2.5	ml	vanilla extract pure
7.5	ml	cinnamon
3.8	ml	ginger ground
2.5	ml	nutmeg ground
2.5	ml	cloves ground
1E+1	ml	cayenne pepper fresh ground from dried pods is best
3E+1	ml	pecans ground to a fine flour
1	x	pie shell (9 inch) 9-inch
1	x	heavy whipping cream	*

Directions

Preheat oven to 425 degrees before measuring the ingredients.
Combine all the ingredients in a mixing bowl, beat them together until smooth, and pour them into a crust-lined 9-inch pie pan. Bake for 15 minutes.
Reduce the heat to 350℉ (180℃) and bake for another 35 minutes or until set. Cool and serve topped with whipped cream.

Notes: This is deceptively hot, so make it once with these amounts and adjust from there if not hot enough. Make sure that you have the whipped cream to cool the heat if it is too hot.