Recipe courtesy of Karen Stober
Episode: Eat the Heat
Total:
1 hr 30 min
Active:
30 min
Yield:
8 to 10 servings
Level:
None

Ingredients

Directions

Destem and deseed the habanero peppers and mince finely. It is recommended that habaneros be handled with disposable plastic gloves. Do not touch eyes or other sensitive areas until you wash hands and utensils well.

Preheat oven to 425 degrees. In a medium bowl, mix the sugar and spices well, breaking up any lumps of sugar. With a mixer or whisk, blend the pumpkin into the sugar and spice mixture. Beat eggs separately, then add to the pumpkin mixture along with the evaporated milk and vanilla. Blend well.

Blend the minced habanero peppers into pumpkin mixture evenly. Pour into a 9-inch pie crust and place in oven. A pie skirt may be place underneath to catch spills.

Bake at 425 degrees for 20 minutes, then reduce the temperature to 375 degrees, and continue baking for 40 to 45 minutes, until set and evenly browned. Cool completely on a rack before serving.

Serving this pie with plenty of whipped cream will contrast well with the heat. This recipe may be varied by adding 1/2-teaspoon nutmeg. Also, instead of vanilla extract, maple flavoring or cinnamon extract may be substituted.

IDEAS YOU'LL LOVE

Pumpkin Apple Pie

Recipe courtesy of Nancy Fuller

Flat Apple Pie with Perfect Pie Crust

Recipe courtesy of Ree Drummond

Apple Pie

Recipe courtesy of Bobby Flay

Curry Chicken Pot Pie

Recipe courtesy of Alton Brown

Hot Tamales

Recipe courtesy of Alton Brown

Chicken Pot Pie

Recipe courtesy of Virginia Willis

Crash Hot Potatoes

Recipe courtesy of Ree Drummond

Hot Smoked Trout

Recipe courtesy of Alton Brown

Hot Roast Beef Sandwiches

Recipe courtesy of Ree Drummond

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking