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.



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


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

  • 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; 9 g total fat; 0 mg cholesterol; 488 mg sodium. 37.8 g carbohydrates; 2.6 g protein; Full Nutrition