| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 15 min |
| Cook: | 1 hr 5 min |
| Yield: | 8 to 10 servings |
Ingredients
- 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
Instructions
- 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 placed 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 216 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 3 g |
| Sugar | 12 g |
| Protein | 5 g |
| Cholesterol | 41 mg |
| Sodium | 159 mg |
Reviews
My boyfriend has an odd habit of ‘hiccup’ing whenever food’s too spicy, so to be on the safe side I just used one pepper instead of the two it called for. It gave just a hint of heat that my coworkers loved too. I’d make it again.
Could have eat the hole pie at one time . Just right with
2 peppers . Love it.
Habaneros are extremely potent. The recipe calls for 2 per pie. I only used one, and it was PLENTY; 2 would have made it entirely too hot. The custard was very nice and creamy. I will definitely make this again but with dried habanero powder (prob. 1/4 t) instead of fresh peppers. I think incorporating the powder with the other spices would allow the heat to be better blended throughout the pie.