Best 5 Chai Pumpkin Pie Recipes

PUMPKIN CHAI PIE (DAIRY-FREE)

Steps:

• 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.

PUMPKIN PIE WITH CHAI TEA FLAVOR (CHAI PIE)

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Brew two chai tea bags in ¼ cup boiling hot water.
• 3. Place pie crust in a glass pie dish , crimp the edges and place in the freezer for 15 minutes.
• 4. Put pie crust in dish in the oven for 20 minutes.
• 5. Remove from the oven and cool.
• 6. While crust is cooling whisk sugar, eggs, salt cinnamon, ginger and cloves in a bowl, Add pumpkin, cream, coconut milk and chai tea and blend well until very smooth.
• 7. Pour filling into crust and bake pie for 45 minutes or until a knife can be inserted into the center and come out clean.
• 8. Remove from oven and cool before serving.

CHAI SPICE PUMPKIN PIE

Steps:

• Crust •Blend flour, butter, and shortening together in a food processor •Add ice water 1 tablespoon at a time, while pulsing until mixture balls and is no longer sticky to the touch •Roll out and place in a 9 in pie dish. Prick with a fork and bake in the oven at 375 for 12 minutes •Remove crust and allow to cool Filling •Cut pumpkin in half, bake on a cookie sheet for 90 min at 375 degrees •Scoop out meat and blend in food processor until it reaches a smooth consistency •Allow pumpkin puree to drain on cheesecloth for about 1 hour to remove excess water •Crush tea with a mortar and pestle until there are no large fragments remaining •Whisk together remaining ingredients with the drained pumpkin •Pour into crust and bake at 400 degrees for 55 minutes, or until top is lightly browned and a knife comes out of the center cleanly •Cool pie and enjoy with fresh whipped cream blended with a pinch of the remaining Chai Tea

CHAI PUMPKIN PIE

Steps:

• Heat oven to 400°F.
• Whisk brown sugar, cardamom, ginger, cinnamon, cloves, and salt in large bowl.
• Whisk in eggs and egg yolk.
• Stir in pumpkin and half-and-half until blended.
• Pour filling into crust.
• Bake 20 minutes. Reduce temperature to 325°F.
• Bake an additional 35-45 minutes or until edges are slightly puffed and center barely moves when side of pan is gently tapped.
• Cool on wire rack. serve warm or cold topped with whipped cream.
• Store in refrigerator.

PUMPKIN PIE CHAI TEA

Steps:

• Place all of the solids into the bottom of a tea press.
• Fill the press with the boiling water.
• Press, and steep for around 5 to 15 minutes, depending on how strong you like your tea.
• Pour the tea into mugs, and add sugar and milk to taste. I personally do not add anything.
• For a refreshing chai, add in some Ice cubes.
• *If you do not have loose tea, try emptying some tea bags, to get enough tea to make a tablespoon. Use an "unflavored" tea - Earl Grey, Lipton, English Breakfast, etc., dont use an orange tea or berry tea for example.*.