Cayote Cafe's WW Chile Bread Pt 1
INGREDIENTS:
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
1 9-inch pie shell, unbaked
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
1 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
NOTES : Makes one 9" pie. Origin: Chile-Heads Recipe Collectio
NOTES : Makes one 9" pie. Origin: Chile-Heads Recipe Collectio