2 c pumpkin puree
1 egg — beaten
1/2 ts vanilla extract
1 c half-and-half
1 1/2 ts ground cinnamon
3/4 ts ground ginger
1/2 ts grated nutmeg
1/2 ts ground cloves
2 ts Cayenne pepper
1/4 c honey
2 TB pecans ground to a — fine
: flour
1/2 ts salt
: whipped cream
9 inch pie shell — unbaked
Preheat oven to 425 degrees F. Combine all the ingredients, except
the pie crust, in a mixing bowl, beat them together until smooth.
Pour mixture into the pie shell and bake for 15 minutes. Reduce oven
to 350 degrees F and bake for another 35 minutes or until set. Cool
and serve topped with whipped cream. Notes: This is deceptively hot,
so make it once with these amounts and adjust from there. Make sure
that you have the whipped cream to cool the heat if it is too hot. MC
formatting and posted by bobbi744@sojourn.com
Yields
8 Servings