Gwyneth Doland, writer for Fiery Foods Central, shares her recipe for this spicy dessert. This fluffy pie is a lighter alternative to dense, rich pumpkin pie most of us are used to. It’s served chilled, so the red chile kick comes as a pleasant contrast.
This cake was made at the Pace Salsa Chef’s Challenge at the 2012 Fiery Foods and BBQ Show. Recipe courtesy of chef Kaitlin Armstrong.