Ancho Chile Pumpkin Pie

This is a lovely departure from the usual pumpkin pie without breaking too much with tradition. There's no mistaking it for anything other than a rich, creamy pumpkin pie, with a little something-something extra-special.

note: Note: This pie requires a single pie crust. If you’d like to make the decorative cut-outs as I did, you’ll need two crusts. You can use two refrigerated pie crusts, or find my favorite butter pie crust at this link. Bake the cut-outs on a parchment lined sheet at 350°F for 12 to 15 minutes. After they cool, use them to decorate the pie.

1 pie crust (purchased or homemade)

15 ounce can (425g) canned pureed pumpkin

1 ⅔ cups (450ml) heavy whipping cream

3 large eggs, lightly beaten

½ cup (110g) light brown sugar, packed

½ cup (100g) granulated sugar

1 tablespoon ancho chile powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon fine grain salt

1 cup (240ml) heavy whipping cream

¼ cup (25g) powdered sugar

2 tablespoons freshly squeezed lime juice

Zest of one lime

Directions at sprinklebakes.com

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