Ingredients
For the crust:
12 oz. box ginger snaps
2 Tbsp brown sugar
Pinch of salt
6-7 Tbsp butter, melted
For the filling:
15 oz can pumpkin puree
1 Tbsp Spicewalla chai masala
½ cup white sugar
3 Tbsp brown sugar
¾ tsp salt
1½ tsp cinnamon
14 oz can sweetened condensed milk
2 whole eggs and 1 egg yolk
½ tsp vanilla
½ cup roasted and salted pumpkin seeds (reserve half for topping)
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Chai Masala
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Preparation
For the crust:
- Preheat your oven to 350*F.
- Pulse the ginger snaps, brown sugar, and salt in a food processor until the cookies are fine crumbs, then combine with 6-7 tbsp of melted butter.
- Transfer the crust mixture into a 9" tart pan and use a measuring cup or spoon to pack the crust to the bottom and the sides.
- With any leftover mixture, use mini tart pans. You can also just use two 7" tart pans for the entire recipe.
- Place the pans on a baking sheet and bake for about 6-7 minutes, then let them completely cool.
For the filling:
- In a large saucepan, combine the pumpkin puree, chai masala, white and brown sugars, salt, and cinnamon and heat over medium heat. Stir frequently, and cook for about 5-8 minutes.
- Remove from heat and stir in the sweetened condensed milk.
- Let sit 15 minutes before you add the two eggs and one egg yolk, and vanilla, stirring until combined.
For assembly:
- Put half of the pumpkin seeds in the bottom of the crust, then add the filling (it should not go over the top of the crust).
- Bake at 350*F on a baking sheet for about 45-50 minutes, or until the tart is mostly set with the very middle still a bit jiggly.
- Allow the pie to cool for at least two hours as it will continue to cook even once removed from the oven.
- Decorate the top with the rest of the roasted and salted pumpkin seeds.
- Enjoy!
Shop the Recipe
Chai Masala
$11.99
