made at home: chai pumpkin pie

Chai Pumpkin Pie

• 1 can of pumpkin puree
• 2 eggs
• 3 Chai tea bags
• 3/4 cup of brown sugar 
• 1/2 teaspoon of cinnamon 
• 1/4 teaspoon of allspice
• 1/4 teaspoon of ginger
• 1/4 teaspoon of nutmeg
• 1/2 teaspoon of sea salt 
• 1 cup of homemade sweet and condensed milk (recipe here)
• 1/2 cup of cold water 
• 1 pie crust (recipe here) 

  After preparing the pie crust and the sweet and condensed milk, place the sweet and condensed milk and water into a pot over the stove top. Bring the liquids to a boil, then ad the Chai tea bags and simmer for about 20 minutes. Let the mixture cool to room temperature after simmering. Mix the sugar, eggs, and spices into a medium-sized mixing bowl. Combine the pumpkin puree with the mixture, then add the Chai tea liquid mixture to the bowl. Pour the pumpkin pie filling over the pie crust, bake at 350 degrees for 45-55 minutes. 

  Pumpkin pie is such a staple for this time of the year. Though I honestly don't think I've had a Pumpkin pie that my mother didn't bake, which part of me wanted to keep it that way, but my boyfriend and I were craving it the other day. Naturally I tend to spice things up a bit when I bake, so decided to combine my love of strong Chai tea to this pumpkin pie. The flavors developed into a creamy, spice-filled heaven together... if I can say so myself! 

  This is also the first recipe that I have featured on my blog that is not vegan. I can't recall the last time I baked something that wasn't vegan, so I was dying to whip up something with actual milk and egg product.