Creamy pumpkin, tasty cinnamon, and spicy chiles create a memorable flavor. If you want a new twist on an old favorite, this recipe for Ancho Chile Pumpkin Pie is perfect. Smart Recipes, Fusion Recipes, Vegetables Recipes, Recipes Vegetables Fusion Ancho Chili Pumpkin Pie Ancho Chili Pumpkin Pie Recipe | CHEFBear.net PT1H Serves 8 1 N/A 9-Inch Pie Shell 15 Ounces Canned Pumpkin 1 2/3 Cups Whipping Cream 3 Large Eggs 1/2 Cup Granulated Sugar 1 Teaspoon Ground Ancho Chiles 1 Teaspoon Cinnamon 1/2 Teaspoon Nutmeg 1/2 Teaspoon Salt 1/2 Cup Brown Sugar Preheat oven to 375. Lay pastry into pie pan. Flute the edges. Line pastry with foil. Fill with dried beans. Bake for 15 minutes, until pastry edges are dry and lightly golden. Remove from oven. Remove foil and beans. Reduce oven to 350. Combine the pumpkin, cream, eggs, brown sugar, granulated sugar, ground chiles, cinnamon, nutmeg, and salt. Mix until smooth. Pour pumpkin mixture into hot pie crust. Return to oven. Bake for 45 minutes, until center of pie barely moves when shaken. Transfer the pie on to a wire rack and cool for 2 hours.

Ancho Chili Pumpkin Pie

Ancho Chili Pumpkin Pie Recipe


Creamy pumpkin, tasty cinnamon, and spicy chiles create a memorable flavor. If you want a new twist on an old favorite, this recipe for Ancho Chile Pumpkin Pie is perfect.

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Recipe Information

Flavor Profile

Fusion

Protein

Vegetables

Category

Desserts

Serves

8

Total Time

60 Minutes

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Ingredients

      • 1 9-Inch Pie Shell
      • 15 Ounces Canned Pumpkin
      • 1 2/3 Cups Whipping Cream
      • 3 Large Eggs (Beaten)
      • 1/2 Cup Granulated Sugar
      • 1 Teaspoon Ground Ancho Chiles
      • 1 Teaspoon Cinnamon
      • 1/2 Teaspoon Nutmeg
      • 1/2 Teaspoon Salt
      • 1/2 Cup Brown Sugar

Directions

  1. Preheat oven to 375. Lay pastry into pie pan. Flute the edges. Line pastry with foil. Fill with dried beans. Bake for 15 minutes, until pastry edges are dry and lightly golden. Remove from oven. Remove foil and beans. Reduce oven to 350.
  2. Combine the pumpkin, cream, eggs, brown sugar, granulated sugar, ground chiles, cinnamon, nutmeg, and salt. Mix until smooth.
  3. Pour pumpkin mixture into hot pie crust. Return to oven. Bake for 45 minutes, until center of pie barely moves when shaken.
  4. Transfer the pie on to a wire rack and cool for 2 hours.



Nutrition & Cost Facts

Calories

359 kcal

Carbs

29 g

Fat

25 g

Protein

5 g

Cost Per Serving

$0.96

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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