Ancho Chile Pumpkin Pie – a delicious recipe with Pastry, pumpkin, whipping cream, eggs, brown sugar, granulated sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
2
Bake pie pastry in a 375u00b0 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 350u00b0.
3
Meanwhile, in a large bowl, whisk pumpkin, cream, eggs, brown sugar, granulated sugar, ground chiles, cinnamon, nutmeg, and salt until smooth.
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.
654
kcal
Calories
43
g
Fat
57
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 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, and more.
Yes, Ancho Chile Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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