The flavors of the spices are kicked up a bit and cardamom is incorporated in the mix. Chai Spiced Pumpkin Pie tastes like pumpkin pie, just better.
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Servings: 8
Ingredients
1 9-inch(23 cm) pie crust
Pumpkin Pie Filling
3eggsslightly beaten
¾cup(160 g) brown sugar
½teaspoonsalt
2teaspoonsground cinnamon
1teaspoonground cardamom
¼teaspoonground cloves
¼teaspoongrated nutmeg
¼teaspoonground ginger
2cups(450 g) pumpkin puree (you may use a 15 ounce can of pumpkin puree)
½cup(120 ml) milk
Cardamom Whipped Cream
1cup(8 ounces or 250 ml) whipping cream
1tablespoongranulated sugar
1teaspoonvanilla
½teaspoonground cardamom
Instructions
Prepare Pumpkin Puree and set aside.
Prepare Pie Crust and line pie plate with crust, set aside.
Preheat oven to 400°F (200°C). In a large mixing bowl, beat eggs, brown sugar, salt and spices until combined. Blend in pumpkin. Add milk and beat until combined.
Pour into pie shell. Bake for 10 minutes, then reduce heat to 350°F (180°C) and bake for an additional 35-45 minutes, until it is set to the touch and no longer jiggles. Cool completely on a wire rack. Serve at room temperature or chilled, topped with Cardamom Whipped Cream, if desired.
To make Cardamom Whipped Cream: Beat cream, sugar, vanilla and cardamom on high until soft peaks form.
Store pie tightly covered in refrigerator for up to three days. Pumpkin Pie may also be frozen in a heavy-duty ziplock bag for up to two months.