Nashville hot pumpkin pie is what your Thanksgiving needs
LA TimesNashville hot chicken meets classic pumpkin pie for the perfect Thanksgiving dessert thanks to cayenne and a touch of honey in the filling and chicken fat in the crust. Cayenne plays well with cinnamon and ginger, already familiar players in classic pumpkin pie filling, and adds just enough of a kick to announce its presence without overwhelming your taste buds. Nashville Hot Pumpkin Pie 2 hours, plus 1 hour hands-off. Ingredients 3 cups all-purpose flour ¾ cup unsalted butter, cubed and chilled ¼ cup rendered chicken fat, frozen 2 tablespoons granulated sugar 2½ teaspoons kosher salt 1 can pumpkin or sweet potato purée 2/3 cup packed light brown sugar 2 tablespoons honey, plus more for serving 1 tablespoon cornstarch 2 teaspoons ground cinnamon 2 teaspoons ground ginger 1 teaspoon cayenne, plus more to garnish 2 large eggs 1 can evaporated milk 2 cups chilled heavy cream Instructions In a food processor, combine the flour, butter, chicken fat, sugar and 2 teaspoons salt and pulse 10 times until the butter is the size of peas.
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