Chai Pumpkin Pie

• 1 frozen whole-wheat piecrust
• 1 14-oz. can fat-free sweetened condensed milk
• 4 chai black tea bags, cut open
• 2 tsp. Irish moss powder
• 1 15-oz. can pumpkin puree

1. Bake piecrust according to package directions.
2. Cool.
3. Combine condensed milk with 3/4 cup water in saucepan.
4. Add loose tea to milk mixture.
5. Bring to a boil over medium-low heat.
6. Remove from heat, and steep 5 minutes.
7. Strain, and discard tea solids.
8. Dissolve Irish moss powder in 2 Tbs.
9. water in bowl.
10. Whisk in milk.
11. Return mixture to saucepan, whisk in pumpkin, and bring to a boil over medium-low heat.
12. Cook 1 minute, or until thickened.
13. Press mixture through strainer if any lumps remain.
14. Spread hot filling in piecrust.
15. Cool, then chill before serving.

piecrust, condensed milk, chai black tea, irish moss, pumpkin puree

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