Who doesn’t love the classic spiced pumpkin pie? With its earthy nutmeg and flavor-packed cloves, it’s jam-packed with taste-goodness. But you know what we think is missing? Of course…a little heat. Enter our cayenne spiced pumpkin pie. Pumpkin and chili peppers goes together incredibly well. It’s that combo of earthy, sweet, and heat that’s just so yummy. We use cayenne pepper here because it has a neutral overall flavor (outside of the spiciness), so it lets the traditional spices shine.
We use a half teaspoon of cayenne pepper powder in the recipe. It adds some significant spiciness to the pie. But, feel free to adjust the amount used to your liking. If you’re one who’s looking for just a touch of warmth, well 1/4 a teaspoon is likely plenty.
Cayenne Spiced Pumpkin Pie
- 1 can pumpkin puree 15 ounce can
- 2 eggs beaten
- 1 cup milk
- 1 cup light cream
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon all-purpose flour
- 1/2 teaspoon cayenne pepper powder 1/4 teaspoon if serving to a wide mix of heat tolerances
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 unbaked pie crust unbaked
- Preheat oven to 450 degrees Fahrenheit.
- In a large mixing bowl, add all ingredients (except pie crust) and mix until thoroughly combined.
- Pour the mix into the pie shell and bake for 10 minutes at 450 degrees. Then lower heat to 350 degrees and continue baking for approximately 50 more minutes.
- Remove pie from heat, and allow it to cool for 5 mnutes prior to serving.