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 Silk non-dairy coffee creamer
2 tbsp Maya Chai Teeccino Caffeine Free Herbal Coffee grounds
Steps/Methods:
1. Pre-heat oven to 375
2. In a small sauce pan, heat cream (or non-dairy creamer) with Teeccino grounds and steep 20 minutes. Strain mixture and cool completely
3. Combine pureé with all of the other ingredients and stir until well blended
4. Pour mixture into the pie shell and bake until the crust is lightly browned and the filling is set, about 50-55 minutes
5. Let cool before serving
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