Lisa Romerein
Yield
MAKES: 8 to 10 servings

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

How to Make It

Step 1

Line a 9-inch pie pan withthe pastry and flute edges, then line pastry with foil. Partially fill with pie weights or dried beans.

Step 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°.

Step 3

Meanwhile, in a large bowl, whisk pumpkin, cream, eggs, brown sugar, granulated sugar, ground chiles, cinnamon, nutmeg, and salt until smooth.

Step 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.

Ratings & Reviews

azcook's Review

iheartoaktown
December 21, 2013
This is the best pumpkin pie, ever. I got the recipe from a foodie that stated that every Thanksgiving she's required to make it. I made and now it's got a permanent slot on my Thanksgiving repertoire. A co-worker made and has now made 4 of them. Yum! Really great depth of flavor and just different enough. 1 Tbs was fine for us. Thought it deserved another review!

iheartoaktown's Review

azcook
November 27, 2013
N/A

ldoninphx's Review

kifjo2
November 14, 2013
As the other reviewer said, if you like pumpkin pie and Mexican cuisine, this pie is a must. But I did use a full tablespoon and for my taste it was delicious. It is a very earthy taste. The whipped cream softens the flavor. Yummy.

kifjo2's Review

ldoninphx
November 20, 2009
If pumpkin pie and Mexican are among your top 10 foods, this recipe is a must. DO NOT add 1 T. of ancho powder like recipe says. I added 1/2 tsp for a wonderful touch of heat! Serve w whipped cream.