Have you ever wanted to use authentic hatch green chile in a dessert? Try our Green Chile Pumpkin Pie for a blend of spicy and sweet!
1/2 cup hatch green chile, roasted, seeded, peeled & chopped
2 cups pumpkin puree
1 1/2 cups sugar
1/2 cup heavy cream
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
1 pie crust
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!
Recipe provided by: Pat Hill (New Mexico)