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
Baked Chai Apple Cider Dougnuts
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.