Pumpkin Pie With Chai Tea Flavor (Chai Pie) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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All the wonderful ingredients of chai tea including cinnamon, clove and cardamom with ginger to spice up a Pumpkin pie for your Thanksgiving menu. Tried and tested in my kitchen and at a preview dinner party. Rave reviews all around. Ingredients:
12 inch. round pie crusts |
2 cups canned pumpkin |
1 1/2 cups light brown sugar |
1/2 cup heavy whipping cream |
1/2 cup coconut milk |
2 elmstock chai tea teabags |
3 eggs |
1/2 teaspoon nutmeg |
1/2 teaspoon ginger powder or 1/2 teaspoon grated fresh ginger |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
1/4 teaspoon clove |
1/4 cup hot water |
Directions:
1. 1. Preheat oven to 350 degrees F.
2. 2. Brew two chai tea bags in 1/4 cup boiling hot water.
3. 3. Place pie crust in a glass pie dish , crimp the edges and place in the freezer for 15 minutes.
4. 4. Put pie crust in dish in the oven for 20 minutes.
5. 5. Remove from the oven and cool.
6. 6. While crust is cooling whisk sugar, eggs, salt cinnamon, ginger and cloves in a bowl, Add pumpkin, cream, coconut milk and chai tea and blend well until very smooth.
7. 7. Pour filling into crust and bake pie for 45 minutes or until a knife can be inserted into the center and come out clean.
8. 8. Remove from oven and cool before serving.
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