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Chai-Spiced Pumpkin Pie

chai pumpkin pie
COURSE PREP TIME COOK TIME TOTAL TIME SERVES
 Dessert
 35 Minutes
 1 Hour 15 Minutes
 1 Hour 50 Minutes
 8

INGREDIENTS

 

1 3/4 CUP

35% whipping cream, divided

2

cinnamon sticks

1 TSP

anise extract

1 CAN

pumpkin puree

2

eggs, beaten

1/2 CUP

packed brown sugar

2 TSP 

ground ginger

1 1/2 TSP

cardamom, divided

1 TSP

granulated sugar

1

pie shell

DIRECTIONS

 

  1. HEAT 1 cup cream, cinnamon sticks and anise in small saucepan over medium heat until bubbles form around edge of pan and mixture is steaming. Remove from heat. Cover pan; set aside.
  2. PLACE a piece of parchment paper or foil in pastry shell; fill with pie weights or dry beans. Place on hot baking sheet. Bake for 10 minutes. Remove parchment and weights. Bake another 5 minutes or until light golden. Place pie plate on wire rack to cool shell slightly. Reduce oven to 350°F (180°C).
  3. DISCARD cinnamon sticks and star anise from whipping cream mixture. In a bowl, whisk together pumpkin, eggs, brown sugar, ginger, 1 tsp cardamom and whipping cream mixture. Pour into par-baked pastry shell. Place on hot baking sheet; bake for 50 to 60 minutes or until pastry is golden and tester inserted in centre of filling comes out clean.
  4. WHIP remaining cream and cardamom with granulated sugar in a large bowl until stiff peaks form. Serve with pie.

 


TIPS & DETAILS

 

TIPS

  • If you normally have trouble rolling pastry into an even circle, remember to form the pastry dough into a flat disc after you make it, then flatten it slightly before rolling from the centre to the edge.

Recipe Ingredients