Pumpkin Pie With Chai Tea Flavor (Chai Pie)

• 12 inch. round pie crusts
• 2 cups canned pumpkin
• 1 1/2 cups light brown sugar
• 1/2 cup heavy whipping cream
• 1/2 cup coconut milk
• 2 elmstock chai tea teabags
• 3 eggs
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger powder or 1/2 teaspoon grated fresh ginger
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon clove
• 1/4 cup hot water

1. 1.treheat oven to 350 degrees F.
2. 2.trew two chai tea bags in 1/4 cup boiling hot water.
3. 3.tlace pie crust in a glass pie dish , crimp the edges and place in the freezer for 15 minutes.
4. 4.tut pie crust in dish in the oven for 20 minutes.
5. 5.temove from the oven and cool.
6. 6.thile crust is cooling whisk sugar, eggs, salt cinnamon, ginger and cloves in a bowl, Add pumpkin, cream, coconut milk and chai tea and blend well until very smooth.
7. 7.tour filling into crust and bake pie for 45 minutes or until a knife can be inserted into the center and come out clean.
8. 8.temove from oven and cool before serving.

round pie crusts, pumpkin, light brown sugar, heavy whipping cream, coconut milk, elmstock chai, eggs, nutmeg, ginger powder, salt, cinnamon, clove, water

Taken from www.food.com/recipe/pumpkin-pie-with-chai-tea-flavor-chai-pie-394738 (may not work)