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Rude's Cayenne Pumpkin Pie


Rude's Cayenne Pumpkin Pie recipe













Trans-fat Free, Good source of fiber


2 cups canne 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
1 ½ teaspoons cinnamon
¾ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon cloves
2 teaspoons cayenne pepper
fresh ground from dried pods is best
2 tablespoons pecans
ground to a fine flour
1 pie shell (9 inch)
heavy whipping cream


  1. Preheat oven to 425 degrees before measuring the ingredients.

  2. 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.

  3. 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 39149% of calories from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 69mg 23%
Sodium 547mg 23%
Total Carbohydrate 16g 16%
Dietary Fiber 5g 20%
Sugars g
Protein 13g
Vitamin A 391% Vitamin C 11%
Calcium 12% Iron 18%
* based on a 2,000 calorie diet How is this calculated?


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