Green Chile Pumpkin Pie

New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces. This is a mildly hot chile. Scoville heat units 8,000 – 12,000.

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1/2 cup hatch green chile, roasted, seeded, peeled & chopped
2 cups pumpkin puree
3 eggs
1 1/2 cups sugar
1/2 cup heavy cream
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
1 pie crust
Whipped cream
Slivered almonds (if desired)

To roast chile (if it’s not already roasted), place them under broiler flame until skin becomes charred; rotate until all of the skin is blackened.  Place chilies in a plastic bag to cool.  Once cool, peel off skin and remove stem and seeds.  Chop.  This step can be done in advance.
Preheat oven to 375 degrees.  In a mixing bowl, blend chile, pumpkin, eggs, sugar, cream, spices and vanilla.  Mix well and pour over pie crust.  Bake for 35 minutes, or until pumpkin is firm.  Let cool for about 30 minutes.  Top with a dollop of whipped cream and a pinch of roasted almond slivers if desired. Enjoy our green chile pumpkin pie!


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