Yield: 8 servings
1 can (15 oz) pumpkin puree
1 can (14 oz) sweetened condensed milk
2 large eggs
2 packets DCD Spiced Chai Tea
1 frozen pie crust (9-inch)
1 bar (2 oz) DCD Chef Series Milk Chocolate, chopped
2 tablespoons heavy cream
Whipped cream, for garnish
1) Preheat oven to 425 degrees F. In a small glass dish, heat Milk Chocolate and cream at 20-second intervals until melted. Let cool.
2) Whisk together pumpkin, sweetened condensed milk, eggs and Chai Tea until smooth. Pour into frozen crust. Drizzle milk chocolate mixture into crust and swirl with a knife or skewer. Bake for 12-15 minutes, or until crust begins to brown.
3) Reduce oven temperature to 350 degrees F and continue baking for 34-36 minutes, or until a knife inserted 1-inch from the crust comes out clean.
4) Cool and slice into 8 pieces. Serve with a garnish of whipped cream, if desired.