Pumpkin Week: Chaga Chai Pumpkin Pie
1 ¾ cup Almond Flour
2 oz candied ginger
3 Tbl butter
1 egg white
¾ cup sugar
2 tsp ground cinnamon
½ tsp salt
1 tsp fresh grated ginger
¼ tsp ground cloves
15 oz pureed pumpkin
12 fl oz evaporated milk
Preheat the oven to 425F
To make the crust place all the ingredients in a blender and pulse until everything is evenly mixed. You may have some larger chunks of candied ginger left but it really just adds to the crust’s yumminess to have a spicy chewy surprise. Press the crust into a standard tart or pie pan.
The filling is essentially Libby's Pumpkin Pie recipe. Follow the instructions on the back of the can (or just blitz it all up in the blender after you make the crust. No need to clean it first).
Pour the filling into the crust making sure to leave a little bit of space at the top.
Bake for 10 minutes at 425F, reduce heat to 350F, and continue to bake for 25 minutes or until just set. Cool completely and serve with whipped cream.
If you want your pie to be a little extra extra:
Bring the evaporated milk to a slight simmer. Turn off the heat and add:
2 Tbl chaga mushroom powder (optional, not so much for flavor as much as for health)
2 Tbl your favorite mulling or chai spices (star anise, cinnamon, cardamom, cloves, black pepper)
Cool the mixture completely, strain out the bits, and mix the milk into the pie as usual.
Pumpkin pie is impossible to improve upon (IMO), but if you’re looking for a twist this is a good one!
Fun fact: if you don’t use evaporated milk for 2 years past the expiration date, it curdles. I actually ended up using half and half in the pie pictured here and it worked just fine.