Made-from-scratch pies are always worth the effort. For this pie recipe we took classic pumpkin pie, but infused chai spices for a new flavor dimension classic pumpkin pie can't beat.

Source: Better Homes and Gardens
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Chai-Spiced Pumpkin Pie

Ingredients

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Directions

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  • Preheat oven to 400°F. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with pastry circle and trim. Crimp edge as desired. Do not prick pastry. Line pastry with a double thickness of foil. Bake 15 minutes. Remove foil.

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  • Meanwhile, for filling, in a large bowl combine next five ingredients (through salt). Add eggs; beat lightly with a fork until combined. Gradually stir in half-and-half just until combined.

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  • Place baked pastry shell on oven rack; pour filling into pastry shell. To prevent overbrowning, cover edge of pie loosely with foil. Bake 20 minutes. Remove foil. Bake 25 to 30 minutes more or until a knife comes out clean. Cool on a wire rack 1 hour. Cover and chill within 2 hours. If desired, serve with Sweetened Whipped Cream.

Chai Spice Blend

In a bowl combine 1 tsp. finely ground fennel seeds, 1 tsp. ground cloves, 2 tsp. ground cardamom, 1 tsp. ground ginger, 1 tsp. ground cinnamon, dash freshly ground pepper.

Nutrition Facts (Chai-Spiced Pumpkin Pie)

449 calories; 25 g total fat; 13 g saturated fat; 3 g polyunsaturated fat; 8 g monounsaturated fat; 158 mg cholesterol; 400 mg sodium. 274 mg potassium; 49 g carbohydrates; 3 g fiber; 25 g sugar; 8 g protein; 1 g trans fatty acid; 8698 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 65 mcg folate; 1 mcg vitamin b12; 111 mg calcium; 3 mg iron;

Sweetened Whipped Cream

Ingredients

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Directions

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  • In a chilled bowl combine whipping cream, sugar, vanilla, and chai spice. Beat with an electric mixer on medium speed until soft peaks form (tips curl).

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Pastry for a Single-Crust Pie

Ingredients

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Directions

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  • In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/4 to 1/3 cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.

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