Rude's Cayenne Pumpkin Pie
Rude's Cayenne Pumpkin Pie recipe
Yield
16 servingsPrep
40 minCook
50 minReady
90 minTrans-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.
