Maple Chipotle Pumpkin Pie
from: pumpkin.pie
Maple Chipotle Pumpkin Pie - recipe from 24nov04 a very short-lived hot pepper sauce store, "peppers +" in Troutdale, Oregon 1 Single crust Basic Pastry 2 eggs Nicely spicy - use heaping .25 c sugar spoonfuls of spices. 23nov04 1.5 t cocoa powder 1 t chipotle was a little too 1 t ground cinnamon hot for some but it was GOOD .75 t ground chipotle pepper .5 t salt .25 t ground cloves .25 t ground nutmeg or mace .25 t ground ginger 1 can pumpkin (14 oz) .75 c maple syrup 1 c whipping cream maple topping 1 C whipping cream .25 c maple syrup Preheat oven to 425F. In a medium bowl combine eggs, sugar and spices and mix well. Add pumpkin and mix well. Stir in syrup and cream and mix. Pour into unbaked pie shell. Bake 15 minutes. Reduce heat to 350F and bake 45 minutes more (until filling is just set in center). Cool the pie while preparing maple topping. Slather it on the pie and serve warm. Topping: Whip cream until stiff peaks form. Fold in maple syrup. Basic pastry: 2.5 c flour This is just about enough for two 1 t salt nine-inch pies. 2 t sugar 8 T butter 6 T shortening 5-6 T icy cold water Cut half the fat into the dry ingredients until it looks like coarse corn meal. Cut in the rest of the fat but needn't go for such small grain size. Add the water a couple T at at time and toss the mixture to mix it in. Don't use too much water; it is ready when you can gather the dough into a ball and it is too much water if the dough is easy to work with. Divide dough into two balls, flatten balls into two thick disks and chill for a little while (30 minutes?). Then roll out circles and do as you will. Store-bought pie crusts are edible but not nearly as good, generally. Crumb crusts are pretty easy but for this pie there is already plenty of contrasting flavor elements; adding another flavor is maybe not such a good idea.