Ancho Chile Pumpkin Pie

Ancho Chile Pumpkin Pie
Photo by Lisa Romerein


  • 1 teaspoon cinnamon
  • ½ cup firmly packed brown sugar
  • 3 large eggs, beaten to blend
  • 1 can (15 oz.) pumpkin
  • ½ cup granulated sugar
  • 1 2/3 cups whipping cream
  • Pastry for a single-crust 9-inch pie, purchased or homemade
  • + 3 more ingredients
    • ½ teaspoon salt
    • ½ teaspoon nutmeg
    • 1 tablespoon ground dried ancho chiles

1. Line a 9-inch pie pan withthe pastry and flute edges, then line pastry with foil. Partially fill with pie weights or dried beans. 2. Bake pie pastry in a 375° oven until edges are dry and barely golden, about 15 minutes. Remove from oven and carefully remove pie weights and foil. Reduce oven t...

View full recipe at My Recipes


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