Chai Tea Spiced Pumpkin Pie

Had a thought today while drinking my favorite cold weather drink, a Chai Tea Latte. I love the fall. I love the bold fall spices like cinnamon, cloves, pepper, ginger, etc. That's probably why I have a fascination with Chai Tea in the fall and winter time. So, since it was fall, and I had all the stuff to make a traditional pumpkin pie, why not try to mix it up a bit and try to infuse some chai flavor to the pie. Couldn't really figure out how to do it until I remembered an old Creme Brulee recipe I got out of a Julia Child/Jacques Pepin cookbook. They infused Vanilla flavor into the milk. So, being that the pie recipe I used called for Evap. milk, I tried that. Recipe follows.

Chai Tea Infused Pumpkin Pie
(Partial Credit to Libby's--I know you think I could find something better!)

3/4 cup sugar
2 lrg eggs
4 chai tea bags
1 15 oz. can 100% Pure Pumpkin
1 12 oz. can Evaporated milk
1 unbaked Pie shell - 9 inch

Preheat oven to 425 degrees. Put the Evaporated milk in a heavy saucepan and bring a simmer. (Be careful not to burn). Put 4 Chai tea bags into the milk and turn to lowest heat. Leave on for about 5-10 minutes. Then turn off heat and allow to cool. In a bowl combine sugar, eggs, and pumpkin. Mix well. Then, if you milk is still a bit warm temper. (add a little to the pumpkin mix at a time as not to scramble the eggs!). Put into the unbaked pie shell and bake at 425 for 15 minutes, then reduce to 350 degrees for 45 minutes. Allow to cool before serving.






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So, liked the pie. Maybe a little more spice next time, if I'm brave. I would like the black pepper to shine through a bit more. Definitely a work in progress, but it was potential.