Betty Crocker Meets the East

It's this time of year that certain foods resurface to tempt our tastebuds, and unfortunately our tummies too. In our household we are devout chai drinkers, and in a flash of lightening I wondered what would happen if these two worlds mixed: good ol' pumpkin pie and chai. As it would turn out, something good. Something very good. So I figured I must share it with the world. May I present...

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!