Chipotle Pumpkin Pie with Chantilly Whipped Cream
Unless you live in another country, on another planet, in an entirely different dimension or you are a dentist who cautions against any sugar intake AT ALL in dental advertising materials, then you will probably agree that there is no such thing as a Thanksgiving in America without pumpkin pie. Unless, of course, you hate pumpkin pie. I’m sure some people do, but we are not going to talk about them. We are going to talk about the staple seen on the dessert table at Thanksgiving. And for some people, it is also a staple at Halloween and Christmas. For me, it is a breakfast staple as well as an after-dinner dessert staple during the holiday season. As a dental marketing consultant, I probably should not make such an admission about my massive sugar consumption. Now, while you might prefer the traditional recipe, below is a pumpkin pie recipe to consider with a spicy edge:
Ingredients:
Filling:
3/4 cup granulated sugar
1.5 tablespoon cinnamon
2 teaspoons chipotle chili powder
1/2 teaspoon salt
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz.) pumpkin
1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Chantilly Whipping Cream – Directions:
2 cups whipping cream
1/3 cup brown sugar
2 tablespoont vanilla; I prefer Tahitian or Madagscar vanilla when available
Directions
Combine sugar, cinnamon, chipotle, salt, ginger and cloves in a small bowl. If you want an increased “kick” to spice factor, add a little more chipotle to taste. Beat eggs in another bowl. Stir in pumpkin and spice mixture from the small bowl. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with Chantilly whipped cream before serving.
Depending on how much chipotle chili powder you use, this pumpkin pie version can deliver quite a satisfying sting, which is very pleasant if you enjoy foods that are both sweet and spicy. For those trying to avoid the Great Holiday Waistline Expansion as well as extra dental consulting appointments for excessive sugar intake, I recommend using a sugar substitute such as Splenda in the pie. You can also use Splenda in the Chantilly whipping cream. Either way, you are sure to enjoy this unique pumpkin pie version.
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- Romantic Chocolate Mousse Pie
- Cooking Lessons: How To Cook The Pumpkin Seeds
- Why You Should Try this Sorbet for a Hot Day
- The Marriage of Chocolate and Caramel
- How to Make an Easy Home-Style Apple Custard Pudding
