Lisa Romerein
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

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

November 27, 2013

ldoninphx's Review

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

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.