Pumpkin Chai Pie (Dairy-Free)

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.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 235 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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