Pumpkin Chai Pie (Dairy-Free) recipe

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Ingredients

1 cup almond milk
2 spiced chai tea bags
1 ½ (16 ounce) cans pumpkin puree
¾ cup white sugar
1 tablespoon ground flax seeds
2 teaspoons ground cinnamon
1 teaspoon vegetable oil
½ teaspoon salt
1 prepared deep-dish pie shell

Nutrition Info

235.2 calories
carbohydrate: 37.8 g
cholesterol: : -
fat: 9 g
fiber: 4 g
protein: 2.6 g
saturatedFat: 2.1 g
servingSize: -
sodium: 487.9 mg
sugar: 22.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Bring almond milk to a boil in a small saucepan. Remove from heat, add chai tea bags. Let tea steep for at least 5 minutes.

  3. Mix pumpkin puree, sugar, ground flax seeds, cinnamon, vegetable oil, and salt together in a large bowl until completely smooth. Pour in chai-flavored almond milk, stir again until smooth. Pour filling into the pie shell.

  4. Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes.

Recipe Yield

1 9-inch pie

Recipe Note

I make this nearly every year for Thanksgiving, and it's always a hit. I usually make it dairy-free using almond milk, but it's possible to do with cow's milk as well. Taking a bit of a detour from the traditional pumpkin pie flavor with the added chai spice, this is a great dish for adding an extra bit of spice (pun intended) to your Thanksgiving this year.

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