Ancho Chile Pumpkin Pie

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 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

Recipe

• 1 line a 9" 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 until smooth.
• 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.