Pumpkin Pie With Chai Tea Flavor (Chai Pie) - cooking recipe

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

Preparation

1.\tPreheat oven to 350 degrees F.
2.\tBrew two chai tea bags in 1/4 cup boiling hot water.
3.\tPlace pie crust in a glass pie dish , crimp the edges and place in the freezer for 15 minutes.
4.\tPut pie crust in dish in the oven for 20 minutes.
5.\tRemove from the oven and cool.
6.\tWhile 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.\tPour filling into crust and bake pie for 45 minutes or until a knife can be inserted into the center and come out clean.
8.\tRemove from oven and cool before serving.