Butterball soaking in the tea brine? Check!
Sweet potatoes roasted? Check!
Spinach triple-washed? Check, check, check!
There’s one item I haven’t touched yet, and that’s dessert. Since I’ll be using a super simple and healthy recipe this year, I’m putting it as last on my to-do list before the Thanksgiving festivities begin.
I’m committed to making Thanksgiving super healthful this year, and by super healthful I mean less butter, less salt, and tons of herbs, spices, and of course…tea! My recipe for Chai Teacup Pies is adaptable to both apple and pumpkin variations. The recipe switches up the ratio of filling to crust, where elegant teacups becomes your easy-to-serve crust replacements.
You’ll want to use oven-safe teacups to make these teacup pies. Many contemporary teacups are perfect for the job, so just make sure not to use your fine porcelain china here. A leaf-shaped cookie cutter helps to cut out rustic pie crust cookies, so that you get just a touch of flakey richness without feeling deprived. A store-bought pie crust will work just fine…BUT if you make your own killer crust like my friend and award-winning pie maker, Sue over at Birgerbird does, you’ll savor each delectable leaf that much more!
If you prefer the apple pie version of this recipe, simply use the filling from my Crisp Apple Strudel recipe. Triple the recipe and swap out the spices with your favorite chai tea powder, adjusting the amount of tea powder you use to taste. And with that, I’d like to say good luck to all the cooks out there tonight! With so much to do and so little time left, these super easy Chai Teacup Pies might be just the dessert to call it a day with!
Chai Pumpkin Teacup Pies
Makes 6-8 teacup pies, depending on size of teacups
3 1/2 cups pumpkin purée (1 large can Libby’s)
2- 12 oz cans evaporated milk
1 1/2 cups brown sugar
4 Tbsp chai tea powder (preferably sugar-free like David Rio or Blue Lotus, adjusting to taste depending on brand)
1/2 tsp salt
2 tsp vanilla extract
egg wash or cinnamon (optional)
6-8 large oven-proof teacups
large mixing bowl
large leaf cookie cutter or sharp knife
large baking sheet
another large baking sheet fitted with parchment
1.) Preheat oven to 375 degrees F. Whisk all of the filling ingredients together in a large mixing bowl. With a ladle, fill the teacups until just over 3/4 full.
2.) Park the teacup pies on a large baking sheet and bake teacup pies for about 50 minutes, until the pie filling is set in the middle and slightly puffed.
3.) Use a leaf cookie cutter to cut out pie crust leaves from chilled, rolled, unbaked pie crust. Use a sharp knife to score leaf veins for a rustic look. Place the leaves on a parchment fitted sheet pan so that they don’t touch, and bake at 400 degrees F for about 15 minutes or until just slightly browned. If you prefer, you can paint them with egg wash before baking or dust them with cinnamon after baking for a decorative touch. Serve leaf pie crust cookies with Chai Teacup Pies, 1-2 leaves per teacup.