Chai Spiced Pumpkin Pie

Blue Hubbard has long been used for pies in New England because
of its wonderful aroma and light, fresh flavor. It has very firm
flesh, similar to a sweet potato that cooks up well in a pie. The
Chai Tea gives this pie a unique flavor that really evokes the
holiday season. I also use less sugar so the flavor of the Hubbard
can really show through. Be sure to get a tea brand that uses coriander
and black pepper in their tea.

1 1/2 C pureed Blue Hubbard squash
1 egg
2/3 C brown sugar
1 teaspoon all-purpose flour
1 cup cream
1/2 teaspoon vanilla extract
2 bags black chai tea
1 unbaked pastry shell (9-inch)

Bake the Blue Hubbard in a 300 oven for 25 minutes.
Cool and peel, then dice the pumpkin.
Cook pumpkin in 2 cm of water with a top over medium heat for 15 minutes.
Be sure pumpkin is not watery or runny, if so increase heat and remove top.
Puree pumpkin and measure out 1 1/2 cups.
Mix rest of ingredients into puree including contents of tea bags.
Bake at 400 for 15 minutes; reduce heat to 350 and bake about
35 minutes longer, or until center is set.