If you know us, chai is a strong contender for coffee in our household. So naturally, the obsession transferred itself into baking. With Thanksgiving around the corner, it manifested itself into this pie! This recipe is adapted from the traditional Libbey recipe. I added some extra spices for a chai flavor as well as brown sugar for a caramelly richness, and a touch of vanilla. Just in time for Thanksgiving!
- 1 can of pumpkin
- 1 can evaporated milk
- 3/4c brown sugar
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp cloves
- ½ tsp cardamom
- ⅛ tsp black pepper
- ½ tsp salt
- 1 tsp vanilla
- 2 eggs, plus one for egg wash
- 1 pie crust, homemade or store bought
- Preheat oven to 425°F.
- Combine spices, salt and brown sugar in small bowl.
- In a larger bowl, whisk eggs, then add in pumpkin and sugar-spice mixture. Add in vanilla, then gradually pour in evaporated milk while stirring.
- Pour in unbaked pie crust. Shape/trim edges, then brush with eggwash. (1 whisked egg + 1 tbsp water)
- Bake at 425°F for 15 minutes, then reduce to 350°F and continue baking for 40-50 minutes. (Jiggle test: if you gently shake the pie, it should only jiggle slightly. Wavy movements mean it needs more time!)
- Cool for 2 hours, then serve- preferably with fresh whipped cream!