Pumpkin Chai Pie
- 1 3/4 cups mashed cooked pupmkin (I use actual pumpkin, but I'm sure canned will work just as well)
- 1/2 tsp. salt
- 1 3/4 cups whole milk
- 2 large eggs
- 2/3 cup brown sugar
- 1 1/4 tsp. cinnamon
- 3 or 4 chai teabags
Heat the milk in a small saucepan at medium-high heat. Stir constantly so as not to burn. Once the milk is very hot, add the teabags and let steep for 10-12 minutes. The milk will turn a light brown color. Let the chai milk cool before adding to the rest of the mixture.
Beat all of the above ingredients well. If using non-canned pumpkin, strain mix through a fine strainer. Pour into a 9" pastry lined pie pan. Bake a 425° F for 45 to 55 minutes, until an inserted knife comes out clean. The center may still look soft, but it will set later.
I suggest serving with freshly whipped cream. Yum!