> do you think habs and pumpkin would go together? I think a less fruity (surely non-chinense, maybe even non-baccatum) chile would be better with pumpkin/sweet-potato pie, like cayenne or perhaps better pequin/chiltepin. Pumpkin is much more subtly flavored than, say, most fruit pies. Scotch Bonnet or other chinense probably more suitable for apple or apricot pie, etc., I bet. > some hot stuff in the filling too .... or should i make the crust really > hot and leave the filling to cool down the palate? This question demands experimentation to answer. Please report your results to us. --- Brent