2 c Pumpkin puree
1 Egg, beaten
1/2 ts Vanilla extract
1 c Half-and-half
1 1/2 ts Ground cinnamon
3/4 ts Ground ginger
1/2 ts Grated nutmeg
1/2 ts Ground cloves
2 ts Cayenne pepper
1/4 c Honey
2 tb Pecans ground to a, fine
-flour
1/2 ts Salt
Whipped cream
1 9-inch pie shell, unbaked
Preheat oven to 425 degrees F. Combine all the ingredients, except the pie
crust, in a mixing bowl, beat them together until smooth. Pour mixture into
the pie shell and bake for 15 minutes. Reduce oven to 350 degrees F and
bake for another 35 minutes or until set. Cool and serve topped with
whipped cream. Notes: This is deceptively hot, so make it once with these
amounts and adjust from there. Make sure that you have the whipped cream to
cool the heat if it is too hot. MC formatting and posted by
bobbi744@sojourn.com
NOTES : Makes one 9″ pie. Origin: Chile-Heads Recipe Collectio
Yields
8 Servings
