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Pumpkin Chai Pie
Bring the pumpkin to the boil in a large saucepan then simmer for 15mins until tender. Drain & cool.
Heat oven to 180C (160C fan |gas 4).
On a lightly floured surface, roll out the pastry and use it to line a 22cm loose bottomed tin. Chill for 20 mins.
Line the pastry with baking paper and bake for 15 mins.
Remove the paper and cook for a further 10 mins then allow to cool slightly on a
baking rack.
Meanwhile, brew 2 tsp of Pumpkin Chai tea in boiling water for 6 mins then remove leaves and allow to cool.
Increase oven to 220C (200C fan | gas 7). Sieve the cooled pumpkin into a large bowl.
In a separate bowl, mix the sugar, salt, nutmeg, ginger and half the cinnamon.
Mix in the beaten eggs, melted butter, cooled Pumpkin Chai tea and milk, then add to the pumpkin purée and stir to combine.
Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C (160C fan | gas 4). Continue to bake for 35-40 mins
until the filling has set.
Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie.
Serve chilled with a Pumpkin Chai tea latte.
Picture: Eteaket
