Pumpkin Chai Pie
It's a revolution brewing for over 500 years. Get your pumpkin pie on, with out the can!
cold and squared
For the filling:
preheat oven to 200 degrees celsius. Take your small pumpkin, slice in half and clean out the seeds. Lay face up on a baking sheet and bake until soft. Take out and cool completely.
scoop out the puree from the cooked pumpkin and combine with the
add your spices along with the cornstarch. Add the beaten eggs, and heavy cream.
fill into pre-baked, pre-cooled pie crust.
Bake @ 200 C. for 45 min. or until firm.
let cool, cut and serve with a dallop of whip cream
For Pie Crust
combine all ingredients together (butter, flour, salt), and form into crumbly mixture. Add the cold water and mold the dough together.
Put into pie form, and bake for 20 min. @ 200 C. or until lightly golden.
It might be difficult to avoid burnt crust. If necessary, cover the crust with foil and continue to bake until the center is set.
cut and serve together with a dollop of cream (sprinkled with a hint of cinnamon)