Jackson Free Press

I don't know about y'all, but the highlight of my Thanksgiving is most definitely the pumpkin pie. You can take all that turkey and its fixins! All I want is a lil' dessert; preferably spicy and ultra dense. So when I stumbled upon this recipe for pumpkin pie with a spicy kick, I just had test it out. The Chipotle chili powder adds just enough spice that your guests may not quite be able to put their finger on what it is that makes it so unique and tasty. The bourbon whipped cream serves as the piece de resistance; everyone will beg for seconds. This Thanksgiving try a little something different—a fusion pumpkin pie that combines the spice of the American Southwest with the heady richness of the Southeast, all rustically baked up in a no-fuss spring form pan. Mmm, dessert anyone? Yes, please!

Ingredients
(Adapted with my own minor adjustments from Martha Stewart). If you can't find Chipotle chili powder in your local grocery store, or you think it might be too spicy, you can substitute Ancho chili which has a more sweet/smokey flavor and less heat than the former. Both versions are also available online at my favorite spice emporium Penzeys.

* All-purpose flour, for dusting
* 1/2 recipe Flaky Pie Dough
* 1/2 cup turbinado/raw sugar
* 1/4 cup packed dark-brown sugar
* 1 teaspoon ground cinnamon
* 1/4 teaspoon fresh grated ginger (you can use ground/dried ginger, but I much prefer the spice that fresh ginger yields)
* 1/4 to 1/2 teaspoon Chipotle chile owder
* 1/4 teaspoon ground cloves
* 1/2 teaspoon salt
* 2 large eggs, lightly beaten
* 1 teaspoon pure vanilla extract
* 1 can (15 ounces) pumpkin puree
* 1 can (12 ounces) evaporated milk
* Bourbon Cream, for serving

On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit dough into bottom and up sides of a 9-inch spring form pan. Tear away any dough that hangs over to create a jagged edge near rim. Refrigerate for 1 hour.

Preheat oven to 425 degrees. Prick bottom of crust all over with a fork. Freeze until firm, about 15 minutes. Line with parchment paper, and fill with pie weights or dried beans. Bake until edges begin to turn golden, about 15 minutes. Remove weights and parchment. Return to oven, and bake until center is golden brown, about 15 minutes more. Let cool completely on a wire rack.

Whisk together granulated and brown sugars, spices, and salt in a large bowl. Whisk in eggs, vanilla, and pumpkin, followed by the evaporated milk. Pour filling into pie crust, and smooth top.

Bake for 15 minutes. Reduce oven temperature to 350 degrees, and bake until a toothpick inserted into center comes out clean, 40 to 50 minutes. Let cool completely on a wire rack. (Pie can be covered loosely with parchment and then foil, and refrigerated for up to 3 days.) Take pie out of spring form pan. Serve with Bourbon Cream.

Flakey Pie Dough
Makes enough for two 9-inch pies

* 3 cups all-purpose flour (I like to use an unbleached flour or a mix of 50% unbleached white and 50% whole wheat flour)
* 1 tablespoon turbinado/raw sugar
* 1 1/4 teaspoons salt
* 2 1/4 sticks (18 tablespoons) cold unsalted butter, cut into small pieces
* 1/2 cup plus 1 to 2 tablespoons ice water

Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until dough just holds together (no longer than 30 seconds).

Divide dough in half. Shape each half into a disk, and wrap in plastic. Refrigerate for at least 1 hour (or up to 2 days). Dough can be frozen for up to 1 month; thaw overnight in the refrigerator.

Bourbon Cream
Using a hand held mixer or a Kitchen Aid stand mixer with the whipping attachment, whip a half pint of heavy cream with a shot of your favorite bourbon and about a teaspoon of raw sugar. You may also add a little vanilla to taste if you like.