Ancho Chile Pumpkin Pie

Name: Ancho Chile Pumpkin Pie
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8-10 serving(s)
Ingredients: 9 inch pie shell (bought or homemade); 15 ounces canned pumpkin; 1 2/3 cups whipping cream; 3 large eggs, beaten to blend; 1/2 cup brown sugar, firmly packed; 1/2 cup granulated sugar; 1 tablespoon dried ancho chile powder; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon salt

Submitted by Karen in CT

"You can make this pie up to a day ahead; when cool, cover and chill. Serve with lightly sweetened whipped cream."

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Ready In:: 1hr 10mins
Ingredients:: 10
Serves:: 8-10

ingredients

9 inch pie shell (bought or homemade)
15 ounces canned pumpkin
1 ²⁄₃ cups whipping cream
3 large eggs, beaten to blend
¹⁄₂ cup brown sugar, firmly packed
¹⁄₂ cup granulated sugar
1 tablespoon dried ancho chile powder
1 teaspoon cinnamon
¹⁄₂ teaspoon nutmeg
¹⁄₂ teaspoon salt

directions

Line a 9" pie pan with the pastry and flute edges, then line pastry with foil. Partially fill with pie weights or dried beans.
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°.
Meanwhile, in a large bowl, whisk pumpkin, cream, eggs, brown sugar, granulated sugar, ground chiles, cinnamon, nutmeg, and salt until smooth.
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.