Enjoy Chai-Spiced Pumpkin Pie for Thanksgiving
It seems that just about everyone likes Thanksgiving. It’s the holiday everyone can share, and all of us have at least one thing, if not many things, to be thankful for.
This Thanksgiving, consider using camel milk in your favorite Thanksgiving recipes.
Camel milk is ideal for your lactose intolerant family and friends because camel milk is usually very well tolerated by those with lactose intolerance.
Camel milk does not contain A1 beta-casein and beta-lactoglobulin, two of the most allergenic proteins contained in cow milk that can cause an allergic reaction. This means camel milk can be enjoyed by people who don’t do well with cow milk or who are on an A1 beta-casein-free diet.
As pumpkin pie is a Thanksgiving tradition, here’s a recipe for Chai-Spiced Pumpkin Pie using camel milk:
¼ tsp ground cardamom
¼ tsp ground cloves
¼ tsp salt
1/8 tsp crushed black pepper
1 ½ cups canned pureed pumpkin
2 large eggs
1 cup camel milk
Pure maple syrup (quantity depends on how sweet you like your pie)
1 Tbsp all-purpose flour
2 tsp vanilla extract
Pre-baked pie crust.
- Pre-heat the oven to 350 degrees F.
- Whisk the eggs and canned pumpkin puree together in a big bowl.
- Add camel milk, maple syrup, flour, spices and vanilla extract.
- Mix until the puree is creamy and smooth
- Pour the chai-spiced pumpkin puree into the pre-baked pie crust
- Bake until the center of the pie can be poked with a fork and the fork removed clean without pie filling (about 1 hour.)
Happy Thanksgiving to you and your family!