Spicy Mexican Chocolate Pumpkin Pie

I found this recipe in Better Homes & Gardens but I gave it a bit of spin after a few rounds of making it. The texture of the chocolate pumpkin layer has a French Silk Pie texture. And the heat from the chili powder and cayenne pepper gives it a nice bit of zing. It's my new favorite. Cold pie spicy chocolate pie with some hot coffee, yes please!

Spicy Mexican Pumpkin Pie:

1 Frozen Deep dish Pie Crust
1 3.1 oz disc of Mexican Chocolate (I found Nestle Abuelita Mexican Chocolate at Cub Foods)
2 TBSP butter
3/4 cup packed brown sugar
1 tsp pumpkin pie spice
1/4 tsp salt
1/4 tsp mild chili powder (I use 1/2 tsp regular chili powder)
1/8 tsp cayenne pepper (I use 1/4)
1 15 oz can pumpkin
4 eggs, lightly beaten
1 cup half and half
1 recipe for Chocolate Ganache (see below)

Prepare the piecrust, set aside to cool.

Preheat over to 350. In a small saucepan heat the chocolate disc and butter over medium-low heat, stirring constantly, just until melted. Set aside to cool. In a large bowl combine brown sugar, pumpkin pie spice, salt, chili powder, and cayenne pepper. Stir in pumpkin and eggs until combined. Gradually stir in half-and-half until combined.

Stir 1 1/2 cups of the pumpkin mixture into the cooled chocolate mixture. Pour into the piecrust. Then pour the remaining pumpkin mixture over the chocolate layer. Cover the edges with foil. Bake 60 minutes or until edges are puffed and the center appears set. Cool on wire rack. Chill within 2 hours.
Spoon Chocolate Ganache over top.

Chocolate Ganache:
3.1 oz chopped semisweet chocolate and 1/4 tsp cinnamon. In a small saucepan, bring 1/4 cup whipping cream to simmering, pour over chocolate. Let stand 5 minutes. Stir until smooth.

When ready to serve top with shaved chocolate and chili powder to your liking.