Pumpkin Pie

Tipu’s Chai Now - The Simple Life can be used to substitute for spices in most any baking recipe that calls for spices like cinnamon, nutmeg, clove.  But it really shines in pies, especially apple, pecan and the queen of Thanksgiving, pumpkin!


• 3/4 cup lightly packed brown sugar
• 3 teaspoons Tipu’s Chai Now – The Simple Life – unsweetened black chai
• 1/2 teaspoon salt
• 3 large eggs
• 1 can (15 oz.) pumpkin
• 1 can (12 fl. oz.) evaporated milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

MIX sugar, salt and Tipu’s Chai Now in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Top with whipped cream before serving.  Garnish with crystallized ginger and/or pecans.

  • Posted by Varada


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