While you could use any number of teas in this recipe, Grandma’s Pumpkin Pie provides an amazing blend of spice & sweet that’s hard to beat! ~ Alan
* As featured in Issue 1 of Adventures with Tea eMagazine!
- 4-5 tsp Grandma's Pumpkin Pie loose tea
- 2 cups Milk
- 1/2 cup Sugar
- 1/4 tsp Salt
- 3 Tbls Cornstarch
- 1 tsp Butter
Steep Grandma's Pumpkin Pie loose tea in milk in the refrigerator overnight (at least 8 hours), then use a strainer to remove tea.
Combine sugar, cornstarch and salt in a saucepan. Add milk and cook over medium heat, stirring until thick and bubbly. Continue cooking and stirring for 2-3 minutes. Remove from heat and stir in butter.
Pour into serving dishes, then cover with plastic wrap and press down onto pudding to protect the top surface. Refrigerate overnight or until set.