Chai Pumpkin Pie

11 ingredients
9 steps

Ingredients

  • 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

Directions

  1. 1
    Heat oven to 400°F.
  2. 2
    Whisk brown sugar, cardamom, ginger, cinnamon, cloves, and salt in large bowl.
  3. 3
    Whisk in eggs and egg yolk.
  4. 4
    Stir in pumpkin and half-and-half until blended.
  5. 5
    Pour filling into crust.
  6. 6
    Bake 20 minutes. Reduce temperature to 325°F.
  7. 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. 8
    Cool on wire rack. serve warm or cold topped with whipped cream.
  9. 9
    Store in refrigerator.

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