Pumpkin Chai Pie (Dairy-Free)

Name: Pumpkin Chai Pie (Dairy-Free) recipe
Prep time: 10 min
Cook time: 45 min
Yield: 1 9-inch pie
Cuisine: Global
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

by Magdalena Esteban 1 year ago

0 (0)

45 minutes

235.2 kcal

37.8 g carbs

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Description

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.

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

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.

Nutrition Facts

serving: 1 9-inch pie

calories: 235.2 kcal

carbohydrates: 37.8 g

protein: 2.6 g

saturated fat: 2.1 g

sodium: 487.9 mg

fiber: 4 g

sugar: 22.5 g