This is the dish I made for our Hot Luck party, which I got off Food Network’s website:
- 2 minced fresh habanero peppers
- 1/2 cup brown or maple sugar
- 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1 15 ounce can pumpkin
- 2 eggs
- 1 12-ounce can evaporated skim milk
- 1 teaspoon vanilla extract
- 1 9-inch pie crust
Destem and de-seed the habanero peppers and mince finely. [Wear disposable plastic gloves!! Do not touch eyes or other sensitive areas until you wash hands and utensils well—you’ll be sorry!] [The recipe called for 2 peppers, but in the future I will add 3 because I think it could’ve used more heat]
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. [I used a pre-made graham cracker crust from the store, and next time I’ll buy 2 because I had enough mix to fill at least 1.5 if not 2 crusts]
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.