Directions

Make the crust

1. Break the graham crackers and put the pieces into the bowl of a food processor fitted with the metal chopping blade. Add the pecans and brown sugar. Process until the crackers and pecans are ground into fine crumbs. With the machine running, stream in the melted butter and process until the texture looks like wet sand.

2. Transfer the mixture into an ungreased 9-inch or 10-inch pie pan. Use your hands to pat the crumbs across the bottom and up the sides of the pan.

3. Bake the crust for 10 minutes, until the bottom is just starting to brown. Remove the pan from the oven and set aside.

Make the filling

1. Put the pumpkin, eggs, and sugar into a mixing bowl and whisk to combine. Add the cornstarch, sea salt, ground Honeybush Chai, cream, and milk to the bowl; whisk until fully combined.

2. Pour the filling into the still-warm pie crust.* Bake for 20 minutes, then cover the edges of the pie pan with foil to prevent the crust from burning. Continue baking until the center of the pie is almost set, another 35-40 minutes — when you jiggle the pan, a small portion in the center should still be slightly wobbly.

3. Allow the pie to cool completely before cutting. Serve with whipped cream, if desired.