| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pumpkin, Desserts, Pies/tarts | 8 | Servings | |
INGREDIENTS
| 2 | c | Pumpkin puree |
| 1 | Egg, beaten | |
| 1/2 | ts | Vanilla extract |
| 1 | c | Half-and-half |
| 1 1/2 | ts | Ground cinnamon |
| 3/4 | ts | Ground ginger |
| 1/2 | ts | Grated nutmeg |
| 1/2 | ts | Ground cloves |
| 2 | ts | Cayenne pepper |
| 1/4 | c | Honey |
| 2 | tb | Pecans ground to a, fine flour |
| 1/2 | ts | Salt |
| Whipped cream | ||
| 1 | 9-inch pie shell, unbaked |
INSTRUCTIONS
Preheat oven to 425 degrees F. Combine all the ingredients, except the pie crust, in a mixing bowl, beat them together until smooth. Pour mixture into the pie shell and bake for 15 minutes. Reduce oven to 350 degrees F 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. Make sure that you have the whipped cream to cool the heat if it is too hot. MC formatting and posted by [email protected] NOTES : Makes one 9" pie. Origin: Chile-Heads Recipe Collectio Recipe by: Pumpkin Patch Website Posted to CHILE-HEADS DIGEST V4 #002 by shade <[email protected]> on Jul 4, 1997
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