Chai-spiced pumpkin pie

Kay guys, on Thanksgiving I was craving pumpkin pie with chai spices. So this is what I came up with :)


Collette's Chai Spiced Pumpkin Pie
Gluten, Soy, Dairy, Nightshade & Rice Free

coconut crust:
3/4 cup organic coconut flour
1/2 cup sweet sorguhm flour
2 tb organic demerrera sugar (or white)
pinch kosher or sea salt
4 tb organic coconut oil
1/4 ts baking soda
1/4 ts baking powder

pumpkin filling:
1 cup organic demerrera sugar (or white)
1 can plain pumpkin
3 organic eggs
12 oz full fat coconut milk (not light)
1 ts ginger
2 bags your favorite chai tea bags, cut open & processed in coffee grinder until fine.
1 ts pure vanilla (optional)


Preheat oven to 425F.

In a stand mixer, add coconut oil, sugar, salt and beat until light and fluffy- about 3-4 minutes.
In a seperate small bowl, add flours, baking soda, and baking powder and mix together with a fork.
Add to coconut oil mixture and blend until it gets crumbly. Press into the bottom of a 9" (prepared) springform pan.

In a large mixing bowl, add pumpkin, eggs, sugar, blend well. Then add coconut milk, chai tea & ginger (be careful it can get splashy ;), and vanilla. Pour over crust.

Bake for 15 minutes @ 425F, then lower temperature to 350F and continue baking until center is firm, another 45 min.

:)
xoxo