Ingredients
Equipment
Food processor
Whisk
Cheesecloth
Mixing bowls
9 in pie dish (preferably glass)
Mortar and pestle
Cookie sheet
Rolling pin
Crust
2 tablespoons of cold shortening
1 1/2 cups of flour
3/4 of a stick (6 tablespoons) unsalted butter cut
into pieces
3-4 tablespoons of ice water
1/4 of a teaspoon of salt
Filling
1 medium sugar pumpkin
1/2 a cup of sugar
1 14 oz can sweetened condensed milk
2 eggs
1/4 of a cup of sour cream
1/2 of a Chai tea bag (any variety)
1/4 of a teaspoon each of cinnamon, nutmeg, allspice,
ginger and vanilla
Preparation
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
