Chai season // pie season. Adding our masala chai concentrate to your fall pies is a great way to add a whole bunch of autumn-y flavor. Here's our recipe for a spiced pumpkin pie.
See also: chai pecan pie recipe
Shopping list: masala chai concentrate
Pair with: Spiced apple cider
3/4 cup granulated sugar
1/2 teaspoon salt
4 oz unsweetened DONA masala chai
2 large eggs
1 can (15 oz.)Pure Pumpkin
9oz Evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
*If you want a special treat, replace the water in your pie dough recipe with unsweetened chai.
- Preheat oven to 425 degrees F. Whisk pumpkin, chai, sugar, evaporated milk, eggs, and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- After 15 minutes, reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Recipe adapted from The New York Times