NOTES: You can make this pie up to a day ahead; when cool, cover and chill. Serve with lightly sweetened whipped cream.
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
How to Make It
Line a 9-inch pie pan withthe 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.
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!
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.