Maybe something like a pasilla or guajillo. Something with a mellow, rich dark flavor. I think that a nice dark mole' would be marvelous as a topping to pumpkin pie. I may just have to give it a try. George J. Goslowsky Senior Software Analyst Intergraph, Corp (256) 730-8223 Run from light to shadow, Sun gives me no rest, Promise offered in the east, Broken in the west. -----Original Message----- From: Brent Thompson [SMTP:brent@hplbct.hpl.hp.com] Sent: Wednesday, September 23, 1998 11:53 AM To: michele curley Cc: chile-heads@hplbct.hpl.hp.com Subject: Re: [CH] thanks fer the memreez > 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