Chai pumpkin pie

Ingredients for the crust:

4 ½ cups crushed gingerbread cookies

8 tablespoons melted butter

Ingredients for the filling:

450 ml pumpkin puree 

350 ml condensed milk

2 teaspoons chai blend

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon cardamom

¼ teaspoon ground cloves

½ teaspoon salt

2 beaten eggs

¾ cup sugar

Preparation:

1. Preheat the oven to 160 °C. Mix the crushed gingerbread and melted butter. 
2. Press them into the cake tin and bake at 160 °C for 10 minutes. Allow to cool.
3. Increase the oven temperature to 180 °C.
4. Mix the condensed milk with half of the pumpkin puree in a medium bowl. Mix well.
5.  Add the chai, spices and salt. 
6. Combine the two beaten eggs in a small bowl with the other half of the pumpkin puree.
7. Combine the two mixtures and mix well. 
8. Pour the filling into the gingerbread cookie tin. 
9. Bake at 180°C for 45 minutes or until a knife inserted into the centre of the cake comes out clean.

Garnish with whipped cream or ice cream, and enjoy the cake with a cup of your favourite Harney and Sons tea.