---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Rude’s Cayenne Pumpkin Pie
  Categories: Pies, Bakery
       Yield: 1 servings
  
            Filling:
       2 c  Canned pumpkin
            (or 2 cups fresh
            (cooked/pureed/drained
     1/4 c  Honey
     1/2 ts Salt
       1 c  Half-and-half
       1    Egg; beaten severely
     1/2 ts Real vanilla
   1 1/2 ts Cinnamon
     3/4 ts Powdered ginger
     1/2 ts Ground nutmeg
     1/2 ts Ground cloves
       2 ts Cayenne pepper
            (fresh ground from dried
            (pods is best)
       2 tb Pecans
            Ground to a fine flour
            Cream for whipping.
            Crust for 9-inch pie
  
       Instructions: 1. Preheat oven to 425 degrees before measuring the
   ingredients. 2. Combine all the ingredients in a mixing bowl, beat them
   together until smooth, and pour them into a crust-lined 9-inch pie pan.
   Bake for 15 minutes. 3. Reduce the heat to 350 degrees and bake for another
   35 minutes or until set. Cool and serve topped with whipped cream. Notes:
   his is deceptively hot, so make it once with these amounts and adjust from
   there if not hot enough. Make sure that you have the whipped cream to cool
   the heat if it is too hot.
  
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