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Wednesday, November 27, 2013

Happy Thanksgiving & Ancho Chile Pumpkin Pie

This year has been interesting, as I've transitioned from student to professional, twenty-something to adult......girlfriend to future wife.  I am so thankful for the people in my life who have made me the person I am today.  I just re-watched the Charlie Brown Thanksgiving special, and you know what...Peppermint Patty had it all wrong.  Thanksgiving isn't about the turkey or the mashed potatoes.  It's about enjoying the bounty in your life--whether that bounty is family, friends, your successes...etc.  Things may not always be the way you want them, but if you've worked hard, then there is every reason the be happy for what you have.  Now if only I could get Holmesy-dog to whip up a roasted turkey the way Snoopy does.  I really do have so much to be thankful for!
I predict a win by My Raiders over the Cowboys tomorrow afternoon, and you can bet I'll be showing up at my hunnie's parents' wearing my silver and black.  I wont, however be showing up with this pie, which I made last weekend.  It was promptly eaten at me and my hunnie's pre-Thanksgiving dinner party, and it was a big hit.  Don't be scared by the idea of chile pepper in a pumpkin pie--the pepper adds a smokiness (not a spiciness) and actually enhances the flavor of the cinnamon and nutmeg. 
Happy Thanksgiving and Go Raiders!

Ancho Chile Pumpkin Pie
1 homemade pie crust
1 1/2 cup pumpkin
1 cup plain Greek yogurt
1/2 cup heavy whipping cream
3 eggs
1/3 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon New Mexico (or similar) chile powder
1 heaping teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt

Preheat oven to 375 degrees Fahrenheit.  Bake homemade pie crust for 8-10 minutes.  In a large bowl, whisk together pumpkin, yogurt, and cream.  Mix in eggs, on at a time until well combined.  Then whisk in brown sugar, granulated sugar, chile powder, cinnamon, nutmeg and salt until smooth.  Remove pie crust from oven and pour in pie filling.  Return to oven and bake approximately 45 minutes, until a knife poked in the center comes out clean.  Serve cold or at room temperature. Pin It

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