Savory Pumpkin Pie

Candied pecans top a pumpkin pie sparked with chili powder and other spices. A surprise of cheddar cheese in the crust makes this an extra special dessert.


  • Flour, for dusting
  • 1 store-bought pie crust
  • 1 cup grated extra-sharp yellow cheddar cheese
  • 2 cups canned pumpkin puree
  • 3 eggs, beaten
  • 1/2 cup heavy cream
  • A few grates of whole nutmeg (about 1/8 teaspoon)
  • 2 pinches salt
  • 1 teaspoon ground cinnamon
  • A pinch of ground cloves
  • 1 1/2 teaspoons ancho chili powder
  • 1/4 cup light brown sugar
  • For garnish, sweet or sweet-and-spicy candied pecans, chopped
  • undefined


Arrange a rack in the middle of the oven and pre-heat the oven to 350ºF.

Lightly flour a work surface. Unroll the pie dough and scatter grated cheese over the dough. Lightly flour a rolling pin, then roll the cheese into the dough. Fill a 9-inch pie plate or tin with the dough, cheese-side down. Using your fingers, crimp the pie dough overhang along the edge of the pie plate in a decorative scalloped fashion.

For the filling, combine the remaining ingredients in a mixing bowl using a whisk. Pour the filling into the prepared pie plate and spread out evenly. Bake for 40-50 minutes, or until a knife inserted in the center is clean when removed. Remove the pie and cool to room temperature.

Slice and serve garnished with candied chopped pecans.

What's Fresh from @RachaelRay

Rachael Ray