Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 2

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

This Story Originally Appeared On sunset.com

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Credit: Lisa Romerein

Recipe Summary

Yield:
MAKES: 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

329 calories; calories from fat 52%; protein 3.3g; fat 19g; saturated fat 11g; carbohydrates 36g; fiber 0.9g; sodium 232mg; cholesterol 112mg.
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