Teeccino Pumpkin Pie

Category: Desserts
Difficulty: Easy
Servings: 8

1 3

No pie has deeper American roots than the omnipresent pumpkin pie, making it hard to imagine a Thanksgiving or Holiday table without it! Before it traveled to Europe then made its way back to become a quintessential American feature, pumpkins were cultivated and harvested at least 4,000 years ago in the Yucatan Peninsula. Using Teeccino Maya Chai makes an ultra-fitting flavor for this recipe and gives it a double dose of the sweet and spicy flavors we all know and love about a traditional pumpkin pie.

Ingredients

Crust:

1 stick unsalted butter (or vegan alternative)
8 oz roasted almond meal
2 tbsp coconut palm sugar

Filling:

15 oz (1 can) organic pumpkin puree
½ tsp cinnamon
½ tsp ground ginger
½ tsp kosher salt
½ tsp allspice
⅓ cup dark brown sugar (or coconut palm sugar)
3 eggs, lightly beaten (or 3 tbsp ground chia seeds and 9 tbsp water for vegan egg replacement)
½ cup heavy cream (or non-dairy alternative such as coconut creamer)
2 tbsp [Teeccino Maya Chai Chicory Herbal Coffee] grounds

Teeccino Maya Chai

We made this recipe with Teeccino Maya Chai featuring a stimulating spike of spicy notes from cinnamon, ginger, and cardamom layered over roasted ramón seeds and chicory, softened with the creaminess of vanilla. For a gluten free recipe, try Dandelion Red Chai featuring dandelion root, a renowned detox herb.

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Instructions

Prep Time: 20 Minutes , Cook Time:55 Minutes , Calories per serving:220

Preheat the oven to 350°F.
Prepare the crust by melting 1 stick of unsalted butter in a saucepan or in the microwave.
Combine melted butter with the almond meal and sugar and work the mixture with your hands; use the bottom of a measuring cup to press the crumb into a 9” pie plate.
If using roasted almond meal, pre baking the crust is not necessary. If using unroasted, bake the crust for 8-10 minutes or until toasty and fragrant.
Turn the oven up to 375° F.
Prepare the filling by first steeping 2 tbsp of Teeccino Maya Chai grounds in ½ cup heavy cream heated on the stovetop. Allow to steep for 20 minutes then strain.
Combine the pumpkin puree with spices and lightly beat 3 eggs separately then add them to the mixture. [If making making a vegan version of this recipe, substitute eggs by mixing 3 tbsp chia seeds with 9 tbsp water to make 2 "chia eggs" and let sit 10 minutes before adding to mixing bowl]
Add the Teeccino cream to the mixture and stir to combine.
Pour the pumpkin mixture into the almond pie crust and bake for 50-55 minutes or until just barely set.
Allow the pie to cool completely before chilling and servings.
Serve on its own or with some whipped cream and Teeccino Maya Chai or Pumpkin Spice!