Flour, for dusting
1 store-bought pie crust
1 cup grated extra-sharp yellow cheddar cheese
2 cups canned pumpkin puree
3 eggs, beaten
1/2 cup heavy cream
A few grates of whole nutmeg (about 1/8 teaspoon)
2 pinches salt
1 teaspoon ground cinnamon
A pinch of ground cloves
1 1/2 teaspoons ancho chili powder
1/4 cup light brown sugar
For garnish, sweet or sweet-and-spicy candied pecans, chopped
Arrange a rack in the middle of the oven and pre-heat the oven to 350ºF.
Lightly flour a work surface. Unroll the pie dough and scatter grated cheese over the dough. Lightly flour a rolling pin, then roll the cheese into the dough. Fill a 9-inch pie plate or tin with the dough, cheese-side down. Using your fingers, crimp the pie dough overhang along the edge of the pie plate in a decorative scalloped fashion.
For the filling, combine the remaining ingredients in a mixing bowl using a whisk. Pour the filling into the prepared pie plate and spread out evenly. Bake for 40-50 minutes, or until a knife inserted in the center is clean when removed. Remove the pie and cool to room temperature. Slice and serve garnished with candied chopped pecans.