Here's a recipe from the June 93 issue of Chile Pepper magazine. If you're looking for a dessert with some bite to it, give this a try. Of course, the amount of habaneros will need to be adjusted based on your heat tolerance.
Ingredients
- 3/4 cup canned pumpkin
- 3/4 cup light brown sugar
- 1/2 cup sour cream
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 cup seedless raisins
- 1/2 cup chopped walnuts
- 1 1/2 cup flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoom baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground Habanero peppers (REAL Chile-Heads will need to increase this)
- 1/4 teapsoon ground allspice
- 1/4 teaspoon ground nutmeg
- Preheat the oven to 350 degrees.
- Combine the pumpkin, sugar, sour cream, egg, and vanilla and mix well.
- Stir in the raisins and walnuts.
- Sift the dry ingredients together. Stir the dry ingredients into the pumpkin mixture until just mixed.
- Drop a tablespoon of the dough onto a lightly greased cookie sheet.
- Bake for 15 minutes or until lightly browned.
Heat Scale - Medium
Notes
- Recipe can be doubled.
- I usually have to cook them longer than the 15 minutes in the directions.
- I must make them larger than the recipe calls for, because I never get 3-4 dozen.
- You can use fresh habanero peppers instead of the dried ground habanero peppers, but you'll have to decide how much to use since the heat level can vary greatly.
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