Chai Tea Pumpkin Pie

• 4 1/2 cups gingersnap cookies
• 8 tablespoons (1 stick) unsalted butter, melted
• 3/4 cup granulated sugar
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cardamom
• 2 tea bags of pumpkin chai tea
• 2 large eggs
• 1 15 ounce can 100% pure pumpkin puree
• 1 12 ounce can evaporated milk

1. Preheat oven to 325F degrees.
2. To make gingersnap crust:rnPlace gingersnap cookies into a food processor or high speed blender and pulse a few times until cookies resemble fine crumbs. Pour cookie crumbs into a medium size mixing bowl.
3. Melt butter in microwave on High for about 45 seconds or until butter is melted. This might take a little longer depending on how your microwave cooks. Pour butter into crumbs and mix together, combining all crumbs with butter.
4. Press buttered crumbs into a 9" circumference x 2" deep pie pan, including bottom and sides.
5. Place into oven and bake for 8-10 minutes.rnRemove from oven and let cool to room temperature.
6. To make pie filling: rnPreheat oven to 350F degrees.
7. Cut tea bags open and pour ingredients into a spice grinder and grind until fine powder.
8. If using a food processor or high speed blender, add tea bag ingredients, 1/4 cup of the pumpkin puree and 1/2 can of evaporated milk. Pulse 4 to 5 times until tea bag ingredients are finer. Add remaining can of evaporated milk, sea salt, cinnamon, ginger, cloves, cardamom and pulse 3 to 4 more times until blended.
9. In a large mixing bowl, beat eggs. Add in sugar and remaining pumpkin, blending well. Combine evaporated milk mixture.
10. Pour into cooled pie shell. Place into oven and bake for 45-55 minutes or until knife inserted into middle of pie comes out clean.
11. Remove from oven and let cool on a wire rack for at least 2 hours.rnServe after pie has cooled or refrigerate. If refrigerating, make sure pie is cool before covering for storage.rnBest served with Whipped Cream on top.

cookies, unsalted butter, sugar, salt, cinnamon, ground ginger, ground cloves, cardamom, eggs, pumpkin puree, milk

Taken from food52.com/recipes/63461-chai-tea-pumpkin-pie (may not work)