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, .

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