Happy (almost) Thanksgiving everyone! When I think of Thanksgiving, I think of pumpkin pie! I tried spicing up my pumpkin pie this year by adding Masala Chai Black Tea to my pumpkin pie filling. The result was a pumpkin custard that had a richer, deeper spice flavor, and a sugary sweet top. Terrific! I used this recipe to create pumpkin pie custard and served it in individual ramekins. But, the custard can be baked in one large dish or poured into your favorite pre-baked pie crust to create the perfect pumpkin pie. Check out my full recipe for Masala Chai Pumpkin Pie.
November 15 2011 04:40 pm | Cooking with Tea