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Spicy Pumpkin Pie

By Bluebird Farmers Market & CSA

Introduction

This is such a good pumpkin pie, even if it does sound a bit odd to have cayenne pepper as a ingredient. The pepper just spices the other spices up a notch. (Sometimes I add 1/4 t. instead of 1/8 t. cayenne pepper). Linda Hayward is a local children’s author and illustrator who contributed this delicious holiday pie recipe to Bluebird Market!

Ingredients

	½	(15 oz.) package refrigerator pie crust for 9” pie, or your favorite homemade single pie crust recipe
	2	cups pumpkin, prepared
	3	Tbsp. melted unsalted butter
	1	cup heavy whipping cream
	¾	cup firmly packed brown sugar
	3	Tbsp. maple syrup
	1	t. ground cinnamon
	½	t. salt
	½	t. ground ginger
	¼	t. ground allspice
	⅛	t. cayenne pepper
	2	large eggs, lightly beaten
	~	Whipping cream and cinnamon as garnish

Steps

Place 2 cups mashed pulp in a large bowl.
Add 1 cup whipping cream and next 8 ingredients to mashed pulp; stir well with wire whisk.
Pour mixture into prepared pastry shell.
Bake at 350 degrees for 40-50 minutes OR until set in center. (Shield pie crust with strips of aluminum foil to prevent excessive browning, if necessary).
Cool completely. Garnish with sweetened whipped cream; sprinkle with cinnamon.

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I recommend this recipe

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