Masala Chai Pumpkin Pie
When I think of Thanksgiving, I think of pumpkin pie! I tried spicing up my pumpkin pie this year by adding masala chai 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.
Makes 10 small ramekins or 1 pie
- 3 eggs
- 3/4 cup sugar
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 ginger
- 1/8 tsp cloves
- pinch salt
- 2 cups pumpkin puree
- 2 cups 2% milk, whole milk, or half and half
- 2 tbsp loose leaf Masala Chai Black Tea
- Whipped cream (optional)
- Pie crust (optional) - your favorite pre-baked pie crust recipe or a store bought pie crust, pre-baked
- Mix the Masala Chai Black Tea and milk in a small bowl and place in the refrigerator for 24 hours or more. This is a cold brew technique to infuse the milk with the Masala Chai flavor.
- After the milk has infused for at least 24 hrs, pre-heat the oven to 375 degrees. (If you are serving the pumpkin custard in a pie crust, pre-bake your pie crust first and then change the oven temperature to 375 degrees.)
- In a medium size bowl, beat together the eggs and sugar. Add the spices and salt and mix.
- Strain the milk through a small sieve to remove the Masala Chai Black Tea. Pour the strained milk into the bowl with the egg, sugar, and spice mixture. Add the pumpkin. Mix together until smooth.
- Pour the mixture into a medium size sauce pan and heat on the stove until it is hot to the touch. Do not boil.
- While the custard is heating on the stove. Prepare the ramekins. Spray 10 small ramekins with baking spray. Place the ramekins in a water bath. I placed the ramekins in two 9x13 cake pans and filled the cake pans with water. Make sure the water comes, at least, half way up the side of the ramekins.
- Once the custard is finished heating, ladle 1/2 cup to 3/4 cup pumpkin custard into each ramekin. Bake for 30-40 minutes until custard shakes like Jello. (If you are using the pumpkin custard in a pie, pour the hot custard directly into the pre-baked, warm pie crust and bake for 30-40 minutes.)
- Top with whipped cream and serve warm or at room temperature.
Recipe by Aubrey @ Arbor TeasSubmit a Recipe