Chai Pumpkin Pie

• 3/4 cup brown sugar
• 1 teaspoon ground cardamom
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 2 eggs
• 1 egg yolk
• 1 (15 ounce) can pumpkin puree
• 1 1/2 cups half-and-half (I used 12 oz. can evaporated milk)
• 1 unbaked 9-in pie crust

1. Heat oven to 400u0b0F.
2. Whisk brown sugar, cardamom, ginger, cinnamon, cloves, and salt in large bowl.
3. Whisk in eggs and egg yolk.
4. Stir in pumpkin and half-and-half until blended.
5. Pour filling into crust.
6. Bake 20 minutes. Reduce temperature to 325u0b0F.
7. Bake an additional 35-45 minutes or until edges are slightly puffed and center barely moves when side of pan is gently tapped.
8. Cool on wire rack. serve warm or cold topped with whipped cream.
9. Store in refrigerator.

brown sugar, ground cardamom, ground ginger, ground cinnamon, ground cloves, salt, eggs, egg yolk, pumpkin puree, milk, crust

Taken from www.food.com/recipe/chai-pumpkin-pie-395187 (may not work)