INGREDIENTS

• • 1 9-inch unbaked pie crust, store bought or homemade
• • ½ cup turbinado sugar
• • ½ cup honey
• • 3 large eggs, room temperature
• • 2 cups pumpkin puree
• • 1 ¼ cup whipping cream
• • 1 tsp pure vanilla extract
• • 1 ½ tsp Aiya Culinary Grade Matcha
• • 1 Tbsp water, boiling
• • 1 tsp ground ginger
• • ½ tsp cinnamon
• • ¼ tsp nutmeg
• • ¼ tsp salt
• • Powdered sugar, for dusting

DIRECTIONS

• 1. Preheat oven to 400°F and chill prepared pie crust in the refrigerator.
• 2. In a large mixing bowl whisk together the sugar, honey, eggs, pumpkin, cream and vanilla until well blended.
• 3. In a small mixing bowl add the Matcha and boiling water. Whisk virgorously until the Matcha is fully dissolved.
• 4. Add Matcha to the pumpkin mixture followed by the ginger, cinnamon, nutmeg and salt. Stir until combined.
• 5. Transfer filling to prepared pie crust and bake for 45 minutes, until the edges have set and the center is still jiggly. Let cool to room temperature before serving. (about 4 hours)
• 6. Dust with powdered sugar and top with whipped cream!