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.
Course Dessert
Cuisine American
Keyword party, pumpkin
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
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

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