Chai-Spiced Pumpkin Pie with Cocoa Crust

When autumn arrives, my chai tea consumption goes waaay up (try my decaf version).

Instead of plain water, I’ll steep chai tea to then infuse grains for cereals. I love to make homemade chai lattes using my almond foam recipe. I even grind up the spices into powder and fold into shortbread cookies. So, even though I have a pretty bangin’ pumpkin pie recipe on the site already, I thought, why not get some tasty chai action into a new recipe? And let’s make that crust cocoa for good measure. Yes. Yes.




Chef’s knife
2 large pots
Baking sheet
Unbleached parchment paper
Pie dish (or multiple small dishes for individual/small servings)
Large glass bowl


Try to buy everything organic. Here’s why.
Pie Filling
1 small pie pumpkins (3 1/2 cups cooked)
1 cup water
3 chai tea bags
3/4 cup maple syrup
1 1/2 tsp cinnamon (use Ceylon if you can find it)
1 tsp ground nutmeg (use fresh ground if you can)
1 tsp grated, minced ginger
2 1/2 tsp fresh lemon juice
1 tbsp agar powder
1/2 cup non-dairy milk (canned coconut milk makes it extra creamy)
1 1/2 tsp vanilla extract (or seeds from one vanilla bean)
1/4 cup sucanat
3/4 cup raw cashews, soaked and rinsed
3/4 tsp fine-ground sea salt


3/4 cup almond flour
1 cup brown rice flour
1/2 cup cocoa powder (cacao powder works, too)
3 tbsp unrefined, virgin coconut oil
1/4 cup maple syrup
1/2 tsp fine-ground sea salt
2 tbsp water


Let’s get started.

1. Preheat oven to 325°F.


2. Bring 1 cup of water to a boil in a pot and add tea bags. Steep in pot for 15 minutes until nice and dark.


3. While tea steeps, peel and dice pumpkin.


4. Steam pumpkin over large pot of boiling water for 10–15 minutes until soft. You can also roast at 325°F until soft. Transfer to blender.




5. Remove tea bags from pot and add maple syrup, cinnamon, nutmeg…




…ginger, lemon juice, agar, milk and vanilla. Bring to a boil, reduce heat to simmer and whisk often for 1 minute. Remove from heat and transfer to the blender.


6. Place almond flour on a parchment paper-lined baking sheet and toast for 5-7 minutes. This is an extra step you can skip, but I recommend it for rich flavor.


7. Transfer toasted flour to a large bowl, add remaining crust ingredients except water, and mix together with a fork.




8. Add water and use hands to form a ball.




9. Press dough into a pie dish so bottom and sides are evenly covered with dough. Poke holes in the bottom of crust with a fork and bake crust for 12–15 minutes.




10. Remove crust from oven and set aside.


11. Add sucanat, soaked cashews and salt to blender and blend all ingredients until ultra creamy—you can also use a food processor, just make sure cashews are really soft and you process for a long time.


12. Fill pie crust with smooth pie filing and bake for 30 minutes.


4. Chill for at least 2 hours. Slice and serve with coconut cream for extra wow.


1. For fun, add a pinch of chipotle powder or cayenne to the crust mix.
2. Be sure to save seeds…




… to make snacks like Cinnamon & Thyme Pumpkin Seeds.


Thyme Pumpkin Seeds


3. Save seedless pumpkin scraps and rind to flavor homemade kombucha!









4. YU can get more holiday ideas (50+ recipes) in my Holiday Survival Guide!


Holiday Survival Guide

What is your favorite way to use pumpkin? Tell us with a comment below.

Read the comments or add yours.

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  1. Anika

    I want to try making it. Is there a substitute for agar powder?

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