chai pumpkin pie bars


1 can (12 oz.) evaporated milk
2 tablespoons chai tea leaves
1 pkg. (15 oz.) prepared refrigerated pie crust (2 crusts)
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 can (15 oz.) pumpkin puree
2 eggs


  1. heat evaporated milk until almost boiling with chai leaves, remove from heat, cover, and allow tea to steep about 15 minutes.
  2. strain tea leaves from milk discarding tea leaves.
  3. place in refrigerator to cool.
  4. using both crusts, line the bottom and half way up the sides of a 9x13-inch baking pan with pie dough.
  5. trim excess.
  6. poke about 10 holes using a fork to allow air to escape when baking.
  7. refrigerate until ready to bake.
  8. preheat oven to 400°f.
  9. par-bake crust for about 10–15 minutes.
  10. reduce oven temperature to 350°f.
  11. in a small bowl, whisk together sugar, spices, and salt.
  12. in a large mixing bowl, whisk together pumpkin, chai tea infused evaporated milk, and eggs.
  13. mix in sugar mixture until smooth. pour filling into par-baked crust.
  14. bake for about 40 minutes or until set and a knife comes out clean when inserted.
  15. cool completely before trying to cut into bars.
  16. refrigerate or serve at room temperature.
  17. if desired, garnish each bar with a dollop of whipped topping.

Nutrition (Per Serving)

serving size 1 bar
servings 24
calories 210
fat 11g
saturated fat 4.5g
cholesterol 20mg
sodium 240mg
carbohydrate 26g
fiber 1g
sugars 8g
protein 3g