Want to get rave reviews about your pumpkin pie compared to anyone else’s?  Maya Chai is your secret ingredient.

Steep Maya Chai in hot cream or So Delicious Dairy-Free Coconut  Milk Creamer and let its fabulous spicy flavor infuse its aromatic richness into the cream. Then strain and follow the directions for making this yummy pie.

Ingredients

  • 1 unbaked 12 inch pie shell
  • 1 15 oz can pumpkin pureé
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 tsp allspice
  • 1/3 cup dark brown sugar
  • 3 eggs, lightly beaten
  • 1/2 cup heavy cream or So Delicious Dairy-Free Coconut Milk Creamer
  • 2 tbsp Maya Chai Teeccino Caffeine Free Herbal Coffee grounds

Directions

  • Pre-heat oven to 375
  • In a small sauce pan, heat cream (or non-dairy creamer) with Teeccino grounds and steep 20 minutes.  Strain mixture and cool completely
  • Combine pureé with all of the other ingredients and stir until well blended
  • Pour mixture into the pie shell and bake until the crust is lightly browned and the filling is set, about 50-55 minutes
  • Let cool before serving

Product Used