Chipotle Pumpkin Pie

• 1/2 cup granulated sugar
• 1/4 cup packed dark-brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon chipotle-chile powder (or less to taste)
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 can (15 ounces) pumpkin puree
• 1 can (12 ounces) evaporated milk
• 1 unbaked pie shell

1. Preheat oven to 425u0b0.
2. To keep bottom crust from being soggy, prebake pie shell. Roll out dough and arrange in pie pan. Freeze until firm, about 15 minutes. Line with parchment paper or foil and fill with pie weights or dried beans. Bake until edges begin to turn golden, about 15 minutes. Remove from oven and remove foil and pie weights from pie shell. Return pre-baked pie shell to the freezer until ready to fill with pie batter.
3. In a large bowl, whisk together granulated and brown sugars, spices and salt. Whisk in eggs, vanilla, and pumpkin, followed by the evaporated milk. Pour filling into piecrust, and smooth top.
4. Bake for 15 minutes at 425.
5. Reduce oven temperature to 350u0b0, and bake until a toothpick inserted into center comes out clean, 40 to 50 minutes.
6. Let cool completely on a wire rack. Pie can be covered loosely with parchment and then foil, and refrigerated for up to 3 days.

granulated sugar, sugar, ground cinnamon, ground ginger, chipotlechile powder, ground cloves, salt, eggs, vanilla, pumpkin puruee, milk, shell

Taken from www.epicurious.com/recipes/member/views/chipotle-pumpkin-pie-5b4f98fc03d0910b7d15f99d (may not work)