That’s right, ancho chile in pumpkin pie. Believe it or not, it’s the best pumpkin pie I’ve ever had. Not hot, the chile powder just enhances the flavor of the pumpkin.
Ancho Chile Pumpkin Pie
Pastry for a single-crust 9-inch pie, purchased or homemade
1 can (15 oz.) pumpkin
1 2/3 cups whipping cream
3 large eggs, beaten to blend
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 tablespoon ground dried ancho chiles
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1. Line a 9-inch pie pan with the 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 temperature to 350°.
3. Meanwhile, in a large bowl, whisk pumpkin, cream, eggs, brown
sugar, granulated sugar, ground chiles, cinnamon, nutmeg, and salt
4. Pour pumpkin mixture into hot pie crust and return pie to oven.
Bake until center barely jiggles when shaken, about 45 minutes. Let
cool to room temperature on a wire rack, at least 2 hours. Cut into
wedges to serve.