Laager Rooibos Pumpkin Pie

Ingredients

• 1 sheet short crust pastry 
• 250 g cream cheese, softened 
• 410 g Pumpkin Puree 
• 1/2 cup Butter, melted and cooled 
• 2 teaspoons of Vanilla essence 
• 3 Eggs 
• 1 cup icing sugar 
• 1 teaspoon cinnamon 
• 1 teaspoon all spice 
• 1 Laager Pure Rooibos teabag (cut open bag and remove leaves) 
• 1/4 teaspoon of salt 
• 2 cups heavy cream

Method

1. Pre-heat oven to 190 degrees Celsius.
2. In mixing bowl, beat the softened cream cheese for 5 minutes until light and fluffy, scrape the sides down often with a spatula.
3. Add pumpkin and mix for another 5 minutes
4. Add melted butter and vanilla and mix for 1 minute.
5. Add eggs one at a time, mixing well after each one
6. Add icing sugar, cinnamon, all spice, tea leaves and salt.
7. Place short crust pastry in a deep-dish pie pan. Blind-bake for about 10-12 minutes.
8. Once out of the oven, pour pumpkin pie filling into pie crust.
9. Place the pie dish onto a baking sheet. Bake for 15 minutes.
10. Reduce oven temperature to 175 degrees Celsius and bake for an additional 35-40 minutes. Cover pie with foil to prevent too much browning.
11. Leave to cool for about 1 hour. Then, let chill in refrigerator for 4 hours.
12. Top with freshly whipped cream.