Pumpkin Pie

Want to get rave reviews about your pumpkin pie compared to anyone elses? Maya Chai is your secret ingredient.
Steep Maya Chai in hot cream or So Delicious Dairy-Free Coconut Milk Creamer and let its fabulous spicy flavor infuse its aromatic richness into the cream. Then strain and follow the directions for making this yummy pie.
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: party, pumpkin
Servings: 8 slices
Calories: 129kcal


  • 1 unbaked 12 inch pie shell
  • 15 oz pumpkin puree 1 can
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 tsp allspice
  • 1/3 cup dark brown sugar
  • 3 eggs lightly beaten
  • 1/2 cup heavy cream or So Delicious Dairy-Free Coconut Milk Creamer
  • 2 tbsp Maya Chai Teeccino grounds


  • Preheat oven to 375F
  • In a small sauce pan, heat cream (or non-dairy cream) with Teeccino grounds and steep 20 minutes. Strain mixture and cool completely.
  • Combine puree with all of the other ingredients and stir until blended well.
  • Pour mixture into the pie shell and bake until the crust is lightly browned and the filling is set, about 50-55 minutes,
  • Let cool before serving


Calories: 129kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 82mg | Sodium: 180mg | Potassium: 156mg | Fiber: 2g | Sugar: 11g | Vitamin A: 8580IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg
Tried this recipe?Mention @teeccino or tag #makeboldchoices!

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