Fresh spices make all the difference. This recipe plays with the spices that would make up a chai flavour. Here I have combined those flavours with a traditional pumpkin pie.
1 1/3 cups all-purpose flour
1/2 cup cold butter
1/4 cup ice water
pinch of salt
Mix the flour and salt together in a large bowl. Add the cold butter and 'cut' it into the flour using either your fingertips or a pastry knife until it resembles a course mixture (about pea size). Add the ice water and gently combine until a dough forms. Be careful not to knead the dough too much as you do not want to develop the gluten. Cover with a towel and allow the dough to rest for at least 30 minutes in the refrigerator.
Preheat the oven to 400ºF.
Remove the dough from the refrigerator and place on a lightly floured surface and roll out the dough to about 1/4 inch thickness. Line your pie pan with the dough and gently press it into place. Trim any excess from the edges and 'dock' the pie shell.
For the filling, combine the pumpkin puree, sugar and eggs together. Whisk in the evaporated milk, spices and salt. Pour the mixture into the chilled pie shell.
Bake the pie for 10 minutes at 400ºF, then reduce the oven temperature to 375ºF and continue to bake for another 35-40 minutes. The pie should be 'set' but still jiggle in the centre. Remove from the oven and allow to cool at room temperature or until service.