Hot Pumpkin Pie
- 2 minced fresh habanero peppers
- 1/2 cup brown or maple sugar
- 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 (15 ounce) can pumpkin
- 2 eggs
- 1 (12-ounce) can evaporated skim milk
- 1 teaspoon vanilla extract
- 1 (9-inch) pie crust
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.
Recipe courtesy of Karen Stober