Chai Tea Pumpkin Pie

We all love a good cuppa with a slice of pumpkin pie in the fall -- but what if you could incorporate the spicy goodness of chai tea right into the pie itself? Yeah, we thought it was a fantastic idea, too. Bake this Chai Tea Pumpkin Pie for yourself and see what we mean. We can smell your happiness from here!

Chai Tea Pumpkin Pie

Crust Ingredients:

• 4 ½ C crushed gingersnap cookies
• 8 T butter, melted

Filling Ingredients:

• 15 oz. can pumpkin puree (not pumpkin pie filling), divided
• 12 oz. can evaporated milk
• 2 t loose chai tea leaves
• 1 t cinnamon
• ½ t ginger
• ¼ t cardamom
• ¼ t ground cloves
• ½ t salt
• 2 eggs, beaten
• ¾ C sugar

Instructions:

Crust:

1. Preheat oven to 325°F.
2. Combine the crushed gingersnap cookies and the melted butter. Press into a 9-inch pie pan and bake at 325°F for 10 minutes. Let cool.

Filling:

1. Increase oven temperature to 350°F.
2. In a medium bowl, combine the evaporated milk with 3 oz. of the pumpkin puree. Mix well. Add chai tea, spices, sugar and salt. Whisk to combine and set aside.
3. In a small bowl, mix together the two beaten eggs with the remaining 12 oz. pumpkin puree.
4. Pour the pumpkin/egg mixture into the bowl with the evaporated milk mixture. Combine well.
5. Pour the filling into the gingerbread cookie crust.
6. Bake at 350°F for 45 minutes or until a knife inserted in the center of the pie comes out clean.
7. Top with whipped cream, ice cream, or whatever you prefer (which could be nothing but a cup of tea on the side!). Enjoy!