Signature Pumpkin Pie

Sweet and spicy is my signature flavor combination, and pie is no exception. Fresh ginger root and ancho chile powder pump up the flavor without adding much heat; half-and-half and a little extra sugar mellow the punch. The flavor develops in the fridge, so make these pies the day before you plan to eat them. Serve with big dollops of freshly whipped cream.

Pastry for a double-crust pie
2 (14-oz) cans organic pumpkin puree
6 eggs
2 c Sucanat or other dark brown sugar
2 1/2 c half-and-half (or 2 cans well-shaken evaporated skim milk)
2 Tbsp ancho chile powder
4 tsp grated fresh ginger
2 1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground cloves

Prepare pastry according to recipe directions. Divide pastry between two 9" pie pans; flute high edges. Freeze unbaked crusts until ready to use.

Preheat oven to 375. Mix all ingredients in stand mixer. Place frozen crusts directly on oven rack. Pour pie filling into crusts, dividing filling evenly between crusts. Close oven; reduce heat to 350, then set timer for 45 minutes. Bake pies until just set in middle (pies will be slightly jiggly), rotating as needed to ensure even browning of crust. Cool completely on racks. Refrigerate for at least 1 day before serving.