Rude's Cayenne Pumpkin Pie
Rude's Cayenne Pumpkin Pie recipe
canne pumpkin purée
or fresh, cooked, pureed, drained
light cream (half&half)
fresh ground from dried pods is best
ground to a fine flour
pie shell (9 inch)
heavy whipping cream
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.