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Teeccino Pumpkin Pie
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Category: Desserts
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Difficulty: Easy
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Servings: 8
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
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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.
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!