Chai-Tea Spiced Pumpkin Pecan Pie


What you’ll need:

1 pie crust

1 15 oz can of pumpkin

1 chai tea bag (alternatively you could use a blend of cinnamon, nutmeg and cloves)

1/2 C brown sugar

2 Tbsp Tate and Lyle flavored Carmel syrup (or 2 Tsp vanilla)

2 eggs

1 egg yolk

1/2 Tsp salt

1/2 C whipping cream

1 Tsp orange peel (optional)

1/2 Tsp lemon peel (optional)

1 C pecans (about 30)

What you’ll do:

Preheat oven to 400

Grease and flour a 9″ pie plate (a springform pan would work too)

Unroll the pie crust onto the pie plate

In a large bowl combine the pumpkin, cut open the chai tea bag and mix into the pumpkin

Add sugar and Carmel flavoring

Use a hand mixer and combine thoroughly

Add eggs, combine again

Add whipping cream, salt and zest from lemon and orange

Combine thoroughly

Pour pumpkin mixture on to the pie crust

Place pecans on top of pumpkin mixture

Sprinkle with cinnamon and sugar (if wanted)

Bake for 30 minutes, place a knife in the center of the pie, if it comes out clean it is ready, if not bake for an additional 10-15 minutes