In the Kitchen: Chai Spice Pumpkin Pie

In the Kitchen
main bkg
bkg brings us Chef Jennifer Luxmoore from Sin making Chai Spice Pumpkin Pie. It is a spicy new take on the traditional Thanksgiving pie.

  • 15 oz Pumpkin
  • 14 oz Sweetened Condensed Milk
  • 2 egg yolk
  • 4 oz cream
  • 1 tsp Cinnamon
  • ½ tsp cardamom
  • ½ tsp ginger
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp allspice
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • 1 prepared pie crust
  1. Mix Pumpkin, sweetened condensed milk, egg yolk and cream with a whisk.
  2. Stir in spices.
  3. Rest (optional – best to let set and combine for at least 1 hour in fridge and up to 24 hours)
  4. Pour into crust.
  5. Bake at 325 for 40 minutes until mostly set.
  6. Cool and enjoy!

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