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
Enjoy!!
Kacey Tess 