Pumpkin pie with chili
Description
The recipe won't take much time. On a lightly floured surface, roll out 1 disc of dough to a thickness of 3 mm. Cut a 30 cm diameter circle. Place the dough into a baking pan. Refrigerate for 1 hour. Preheat the oven to 220°C. Prick the dough with a fork on both sides. Freeze for 15 minutes. Cover with parchment paper and bake in the oven for 15 minutes. Remove the parchment and continue baking until golden brown, about 15 minutes more. Let cool completely on a wire rack. In a large bowl, whisk together granulated sugar, brown sugar, spices, and salt. Add eggs, vanilla, pumpkin purée, and then condensed milk. Mix well. Pour the filling over the crust and smooth the surface. Bake for 15 minutes. Reduce the oven temperature to 175°C and continue baking for 40 to 50 minutes. Let cool completely on a wire rack. Mix whiskey and cream together. Decorate the pie with the cream. The pie can be covered with parchment paper or foil and stored in the refrigerator for up to 3 days. Serve warm or chilled. Perfect with tea.