Pumpkin Chai Pie (Dairy-Free)

Pumpkin Chai Pie (Dairy-Free)

by Magdalena Esteban 6 months ago
0 (0)
45 minutes
235.2 kcal
37.8 g carbs
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. 1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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. 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. 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