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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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Recipe Summary

prep:
10 mins
cook:
45 mins
additional:
5 mins
total:
1 hr
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

  • 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.

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

Nutrition Facts

235 calories; protein 2.6g; carbohydrates 37.8g; fat 9g; sodium 487.9mg. Full Nutrition
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