Rude's cayenne pumpkin pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Canned pumpkin (or fresh; cooked; pureed, drained, packed) |
| ¼ | cup | Honey |
| ½ | teaspoon | Salt |
| 1 | cup | Half-and-Half |
| 1 | Egg; beaten severely | |
| ½ | teaspoon | Real vanilla |
| 1½ | teaspoon | Cinnamon |
| ¾ | teaspoon | Powdered ginger |
| ½ | teaspoon | Ground nutmeg |
| ½ | teaspoon | Ground cloves |
| 2 | teaspoons | Cayenne pepper (fresh ground from dried pods is best) |
| 2 | tablespoons | Pecans ground to a fine flour |
| Cream for whipping | ||
Directions
tom@... (Tom Rudnick) Well, finally, here it is. I lost the first page of my recipe, however, so the crust is up to you. I'll pick it up from the ingredients of the filling and go from there.
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 degrees and bake for another 35 minutes or until set. Cool and serve topped with whipped cream. Notes: 1. This is deceptively hot, so make it once with these amounts and adjust from there if not hot enough.
2. Make sure that you have the Whipped cream to cool the heat if it is too hot.
3. I will continue to look for the first page, which contains the recipe for a really good crust.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .