I've never thought of combining pumpkin with peach, Dvorah, but I like the idea of it! I think you're right that the pumpkin will overpower the peach tea so much so that you wouldn't be able to detect it. A good old-fashioned Custard Pie will be more willing to accept the peach flavor and let it shine. When it comes to pumpkin pie, a pretty strong flavor of tea is needed to be noticeable. A couple of Thanksgivings ago I made pumpkin pie with a chai tea crust. I literally just dumped a K-cup of chai tea into my flour and it made the dough speckled and beautiful. Ginger tea could also stand up to pumpkin, either in the crust or filling. If you want to do a peach/pumpkin combo in a baked good, I'd suggest adding chunks of peach along with peach tea to a pumpkin muffin or scone recipe. Nutmeg is delicious paired with both flavors so that could be what ties them together. Let me know what you wind up making and how it turns out — I'd love to hear. Happy baking! Annabelle@KAF

• Reply