Chai Spice Pumpkin Pie Recipes

Steps:

• Crust •Blend flour, butter, and shortening together in a food processor •Add ice water 1 tablespoon at a time, while pulsing until mixture balls and is no longer sticky to the touch •Roll out and place in a 9 in pie dish. Prick with a fork and bake in the oven at 375 for 12 minutes •Remove crust and allow to cool Filling •Cut pumpkin in half, bake on a cookie sheet for 90 min at 375 degrees •Scoop out meat and blend in food processor until it reaches a smooth consistency •Allow pumpkin puree to drain on cheesecloth for about 1 hour to remove excess water •Crush tea with a mortar and pestle until there are no large fragments remaining •Whisk together remaining ingredients with the drained pumpkin •Pour into crust and bake at 400 degrees for 55 minutes, or until top is lightly browned and a knife comes out of the center cleanly •Cool pie and enjoy with fresh whipped cream blended with a pinch of the remaining Chai Tea

Steps:

• For the loaf: Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray. Line with a piece of parchment paper, allowing the sides to hang over the edges of the pan.
• Whisk together the flour, baking powder, cinnamon, baking soda, cardamom, ginger, salt, cloves and nutmeg in a medium bowl until well combined.
• Whisk together the pumpkin, butter, brown sugar, granulated sugar, eggs and vanilla in a large bowl until well combined. Add the dry ingredients to the bowl and stir until completely incorporated.
• Pour into the prepared loaf pan and bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs sticking to it and the cake springs back when gently pressed, 50 minutes to 1 hour. Let cool for 30 minutes before unmolding and cooling completely on a wire rack.
• For the glaze: In the meantime, whisk together the confectioners' sugar, chai tea, cream and cinnamon in a small bowl. Drizzle over the top of the cooled loaf and let the glaze set before slicing and serving.

Steps:

• Heat oven to 400°F.
• Whisk brown sugar, cardamom, ginger, cinnamon, cloves, and salt in large bowl.
• Whisk in eggs and egg yolk.
• Stir in pumpkin and half-and-half until blended.
• Pour filling into crust.
• Bake 20 minutes. Reduce temperature to 325°F.
• Bake an additional 35-45 minutes or until edges are slightly puffed and center barely moves when side of pan is gently tapped.
• Cool on wire rack. serve warm or cold topped with whipped cream.
• Store in refrigerator.