Licorice Tea Spiced Pumpkin Pie

Ingredients:

• Pie Crust
• 2 cup all purpose flour
• 3 tbsp flour, all purpose, for dusting purposes
• 1 cup shortening, room temperature
• 1 egg
• 2 tbsp water
• 1 tbsp red wine vinegar
• 3/4 tsp salt
• Pumpkin Puree
• 1 lb. pumpkin, small, cut, into large 4-6 inch pieces, seeds removed
• 1 1/2 cup whipping cream
• 3 egg
• 2 additional egg, yolks
• 1 1/2 cup brown sugar
• 2 bags licorice tea

Pie Crust
Combine the flour and salt in a medium sized mixing bowl.
Cut the shortening into the flour mixture with two knives or a pastry blender, until the mixture is uniform and the shortening resembles large peas.
Beat the egg, water and vinegar together in a small bowl.
Pour all the liquid over the flour mixture and stir with a fork until all of the mixture is moistened.
Divide the dough into half. Set aside one half for a future use. Shape the other half into a ball - flatten into a circle about 4 inches in diameter. Wrap and chill the dough for 15 minutes for easier rolling.
Dust the rolling pin and the work surface lightly with flour.
Roll the dough into a uniform thickness in a spoke fashion (rolling from the center to the outer edge) with light even strokes. If the dough sticks, dust lightly with flour.
Roll into a circle about 1 inch larger than the upside down side of your pie plate.
Lift one edge of the dough onto the rolling pin and loosely wrap the dough around the pin.
Unwrap the pastry into the pie plate without stretching the dough.
Refrigerate until needed.
Pumpkin Puree
Preheat oven to 325 degrees f.
Place the pumpkin into a steamer and steam for approximately 25 minutes or until very soft.
Remove from the steamer and place the pumpkin on a small baking sheet and let cool.
While the pumpkin is cooling, place the whipping cream and tea bags in a small pot and bring to a boil over high heat.
Remove from the heat and add the brown sugar. Cover and let rest until room temperature.
Once the pumpkin is cool, spoon out the flesh from the shell and place into a small bowl.
Measure out 2 cups of the flesh from the bowl and place it in a blender.
Remove the tea bags from the whipping cream and brown sugar mixture.
Add the whipping cream and brown sugar mixture to the blender containing the pumpkin and blend at high speed for approximately 3 minutes or until very smooth.
Pour the liquid from the blender into a medium sized bowl.
Add the eggs and whisk for 2 ½ minutes or until thoroughly incorporated.
Pour the mixture into the pie mould and bake for 1 hour and 20 minutes or until a toothpick comes out clean from the center of the pie.
 

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