Pumpkin Week: Chai Pumpkin Pie

So it's my final post for Pumpkin week. With Thanksgiving and Christmas around the corner, I thought it would be good to create pumpkin pie filling for pumpkin. Although, traditionally American, globalisation has made it possible for us to experience the many different treats, like pumpkin pie, the States has to offer. Instead of using the usual spice blend used in pumpkin pie, I used a chai spice blend just to switch things up. This recipe is quick, simple and is great if you want something different from your usual apple pie.

Ingredients

1 small pumpkin

1 Egg

1/2 tsp. Chai-spice blend

2-3 tsp. Jaggery

50ml Cashew Milk (or any milk you desire)

Pinch of Salt

Ready made pie crust (I was being lazy sorry....not sorry)

Method

Chop and boil the pumpkin until soft

Once pumpkin is cooked, preheat oven to 150 degress Celsius and remove pumpkin flesh from skin and add the rest of the ingredients.

Mix ingredients until you get a smooth paste (I used a potato masher).

Pour into the ready made pie crust, and bake for 40-60 minutes (or until the filling is firmly cooked)

Serve and enjoy by itself or with some cream/ice cream