Earl Grey Pumpkin Pie
A delightful twist on the traditional Thanksgiving dessert, this Pumpkin Pie will surely be a hit with your guests.
Ingredients
- 1 can pumpkin pie filling
- 1 can condensed milk
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 2 eggs
- 1 tbsp. Earl grey tea
Instructions
- Steep Teabbloom's Earl Grey Tea in a pot. Add cinnamon and cloves, and any other spices you desire.
- In a mixing bowl, combine pumpkin pie filling, condensed milk, ground ginger, ground cinnamon, eggs, and earl grey tea mixture. Combine well.
- Transfer into a liquid measuring cup for easy pour. Fill 24 small pie shells or use 1 big one. Bake in the oven at 375 degrees F for 25 minutes.
- To make a Earl grey infused whip cream take 1 carton of whipping cream and pour into a container. Put in 3 tablespoons of Teabloom's loose leaf Earl Grey Tea into the cream and leave in the fridge over night. The day after, strain the leaves out of the cream. Whip the mixture as per usual and add onto the pumpkin pies.