Chipotle-Ginger Crunch Pumpkin Pie
Photography by Levi Brown
Recipe by Charles Grayauskie
- Cook Time
- Prep Time
- 8Servings
Ingredients
- 1/2 cup sugar
- 1/4 cup (packed) brown sugar
- 2 tsp. pumpkin pie spice
- 1 tsp. salt
- 1/2 tsp. chipotle chile powder
- 2 large eggs
- 1 can (15 oz.) pure pumpkin
- 1 can (12 oz.) evaporated milk
- 1 9-inch deep-dish unbaked piecrust
- 3 tbsp. toasted pepitas
- 3 tbsp. chopped crystallized ginger
- Whipped cream, for serving (optional)
Preparation
Preheat the oven to 375°. In a small bowl, mix the first 5 ingredients. In a large bowl, whisk the eggs. Whisk in the pumpkin, evaporated milk, and the sugar-and-spice mixture; pour into the piecrust. Bake until just set in the center, about 1 hour. During the last 10 minutes of baking, top the pie with toasted pepitas and chopped crystallized ginger, making a 2-inch border around the pie. Let cool completely on a wire rack. Serve with whipped cream, if using.
