3/4 cup granulated sugar
1/2 teaspoon salt
4 oz Dona Chai
2 large eggs
1 can (15 oz.)Pure Pumpkin
9oz Evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
*If you want a special treat, replace the water in your pie dough recipe with Dona Chai.
- Preheat oven to 425 degrees F. Whisk pumpkin, chai, sugar, evaporated milk, eggs, and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- After 15 minutes, reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Recipe adapted from The New York Times
Recipe by Household Mag & Amy Frances
- Nonstick cooking spray
- 1 ¾ cup flour
- 1 ¼ teaspoon baking powder
- ¾ teaspoon sea salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup unsalted butter (2 sticks), at room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ⅛ cup Dona Chai
- ⅜ cup apple cider
- Heat your oven to 350 degrees.
- Lightly grease your doughnut pans.
- In a medium bowl, add the flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons butter, ½ cup of brown sugar and ¼ cup granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add your eggs one at a time and mix. Add your vanilla.
- Add in your bowl of dry ingredients and mix on low speed until incorporated. With the mixer running, add the chai and apple cider in a slow, steady stream and mix to combine.
- Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way full.
- Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, about 12 minutes.
- While your doughnuts are baking, whisk the remaining ½ cup brown sugar, ¼ cup sugar and 1 teaspoon cinnamon together in a small bowl.
- In a separate small bowl, melt the remaining 6 tablespoons of butter in the microwave.
- Let the doughnuts cool for 5 minutes after baking, remove from the pans, brush with the melted butter and cover them in the cinnamon sugar mixture while they are still warm.