Chai Pumpkin Pie Recipes

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CHIA PUMPKIN PIE



Chia Pumpkin Pie image

Moist smooth pumpkin pie free of eggs and corn.

Provided by Jeramyn Feucht

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h25m

Yield 12

Number Of Ingredients 17

2 ½ cups unbleached all-purpose flour
¾ cup butter, cut into squares
½ cup coconut oil
3 tablespoons white sugar
½ teaspoon salt
¼ cup water
2 fluid ounces whiskey
1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
½ cup finely ground chia seeds
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon ground nutmeg
2 tablespoons white sugar

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Mix all-purpose flour, butter, coconut oil, 3 tablespoons sugar, 1/2 teaspoon salt together in a bowl until well distributed. Stir in water and whiskey to form a clumpy dough. Divide dough in half; place in separate containers. Cover and refrigerate until ready to use.
  • Pour pumpkin, condensed milk, chia seeds, vanilla extract, cinnamon, 1/2 teaspoon salt, ginger, cloves, and nutmeg into a blender. Blend filling until smooth.
  • Line a pie pan with 1 of the dough halves. Pour filling over the pie crust. Roll out the rest of the dough onto a flat work surface and cut into decorative shapes of your choice. Arrange shapes on top of the filling. Sprinkle 2 tablespoons sugar on top.
  • Bake pie in the preheated oven until crust starts to brown, about 20 minutes. Cover with aluminum foil and reduce heat to 325 degrees F (163 degrees C); continue baking until set, about 40 minutes.

Nutrition Facts : Calories 450.6 calories, Carbohydrate 48.3 g, Cholesterol 41.6 mg, Fat 25.4 g, Fiber 3.8 g, Protein 6.6 g, SaturatedFat 17.2 g, Sodium 404.4 mg, Sugar 24.3 g

CHAI PUMPKIN PIE



Chai Pumpkin Pie image

Try this for a different flavor from regular pumpkin pie. I really like the blend of spices. I don't like pie crust, so I baked it in a 9-in round cake pan coated with nonstick spray. From Cooking Club Oct/Nov 2009.

Provided by CaliCook

Categories     Pie

Time 1h5m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

3/4 cup brown sugar
1 teaspoon ground cardamom
3/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
2 eggs
1 egg yolk
1 (15 ounce) can pumpkin puree
1 1/2 cups half-and-half (I used 12 oz. can evaporated milk)
1 unbaked 9-in pie crust

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.

Nutrition Facts : Calories 258.3, Fat 12.2, SaturatedFat 5.5, Cholesterol 93.3, Sodium 220.7, Carbohydrate 34, Fiber 0.6, Sugar 21.4, Protein 4.5

PUMPKIN PIE WITH CHAI TEA FLAVOR (CHAI PIE)



Pumpkin Pie With Chai Tea Flavor (Chai Pie) image

All the wonderful ingredients of chai tea including cinnamon, clove and cardamom with ginger to spice up a Pumpkin pie for your Thanksgiving menu. Tried and tested in my kitchen and at a preview dinner party. Rave reviews all around.

Provided by Chef at Elmstock Tea

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 13

12 inch. round pie crusts
2 cups canned pumpkin
1 1/2 cups light brown sugar
1/2 cup heavy whipping cream
1/2 cup coconut milk
2 elmstock chai tea teabags
3 eggs
1/2 teaspoon nutmeg
1/2 teaspoon ginger powder or 1/2 teaspoon grated fresh ginger
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon clove
1/4 cup hot water

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.

PUMPKIN CHAI PIE (DAIRY-FREE)



Pumpkin Chai Pie (Dairy-Free) image

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.

Provided by Maya

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 8

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 235.2 calories, Carbohydrate 37.8 g, Fat 9 g, Fiber 4 g, Protein 2.6 g, SaturatedFat 2.1 g, Sodium 487.9 mg, Sugar 22.5 g

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