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Vegan Chai Pumpkin Pie

If you LOVE chai tea like I do then you have got to try this vegan chai pumpkin pie! It's a delicious twist on classic pumpkin pie. Adding chai spices makes this recipe irresistible! Top it off with vegan whipped cream or vegan ice cream.

Prep:

20

minutes

Cook:

70

minutes

TOtal:

90

minutes

Servings:

8

Ingredients

  • 1 9-inch pie crust or store bought
  • 1/2 cup whole raw cashews
  • 1 cup plain oat milk or other non dairy milk
  • 1 can pumpkin puree
  • 3/4 cup organic light brown sugar
  • 2 Tablespoons arrowroot powder
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cardamom
  • 1/4 teaspoons cloves
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Soak the cashews overnight in water in the refrigerator to skip step 3.
  2. Preheat oven to 425 F degrees.
  3. In a small saucepan submerge cashews in water and bring to a boil. Reduce heat and let simmer for 20 minutes. Remove from heat and let cool.
  4. Strain cashews or remove with a slotted spoon and place them in a blender with the non-dairy milk. Process until there are no pieces of cashews. Add the remaining ingredients and mix until smooth. Pour the mixture into your pie crust and smooth with a spatula.
  5. Put the pie in the oven and bake for 15 minutes. Reduce heat to 325 degrees F and bake for another 55 to 60 minutes. If the edges of your crust are getting too brown, cover the sides with aluminum foil or a pie shield to prevent it from burning.
  6. Remove the pie and let cool, then refrigerate until completely cool.
  7. Slice the pie and serve with non-dairy whipped cream or non-dairy ice cream.