Yeah I know, the title is a mouthful – but believe me it’s a fantastic mouthful! I was tasked this past weekend with bringing a dessert dish to our annual Thanksgiving dinner (for our American friends: here in Canada Thanksgiving arrives in October).

Since pumpkin pie is to dessert what turkey is to dinner the obvious winner here was pumpkin pie. I decided to get a little creative though. The result? Well lets just say the jury came back demanding seconds and even thirds (we won’t mention names)

The trick here is to use real chai tea

That’s right- use chai tea (not only the spices) to really make this dessert stand out. Oh and as an added bonus you get all the great benefits that are inherent in the tea leaf since its baked right into the pie.

For this recipe you will need:

• 1 pie crust (unbaked homemade or frozen pie shell)
• 1 egg
• 1 can of pumpkin filling or the real deal (pumpkin squash puree)
• 1/3 cup (75 mL) evaporated milk
• 2 tbsp vanilla chai tea (its gotta be loose leaf!)
• 1 vanilla bean or 1 tsp (5 mL) vanilla extract
• dash of cinnamon

Directions:

In a medium bowl beat the egg lightly.  Then add in your pumpkin filling and evaporated milk.

At this point you want to take your vanilla chai tea and grind it.  I used a hand coffee grinder and found it to work really and ended up smoothing out a few larger pieces with a mortar and pestle.  Either could be used to do the job, it just depends on how quick you need the pie (did I mention we were running late for dinner? ).

Add the cinnamon, ground chai tea and vanilla bean (scoop it!) or extract to the bowl.  Blend everything together really well and the pour your filling into the pie shell

Bake at 425°F (220°C) for 15 minutes.  Reduce the oven temperature to 375°F (190°C) and continue to bake for about 40 minutes.  I checked in on it every so often by poking a toothpick in the middle- if it comes out clean you’re all done!

Cool*

*while your pie is cooling this a great time to check out our other blog on how to make a London fog latte (popularized by Starbucks) or to whip up some whipped cream for your pie.  We ended up adding a dash of the ground chai to the whipped cream and it really went well with the pie.

Enjoy!

(Serves 8 so you may want to enjoy with some friends)