Cayenne Pumpkin Pie

This is the pumpkin pie that makes Thanksgiving interesting.

All the classic warm spices are here: cinnamon, ginger, nutmeg, and cloves wrapped around a smooth pumpkin custard sweetened with honey instead of sugar.

But then two full teaspoons of cayenne pepper crash the party, and suddenly every bite has a slow, tingling heat that builds behind the sweetness and keeps you coming back for more.

Ground pecans folded into the filling add a subtle nuttiness and help the custard set with a slightly richer texture.

Top each slice with a generous cloud of whipped cream to balance the heat.

Chef Tips

• Start with 1 teaspoon of cayenne if you’re nervous about the heat; you can always go bolder next time
• The honey keeps the sweetness more complex and less one-note than granulated sugar
• Grind the pecans to a fine flour in a food processor or spice grinder so they blend seamlessly into the custard
• The pie starts at a high temperature to set the crust, then drops down for a gentle bake; don’t skip this two-stage approach or the filling won’t set evenly