Chai Masala Pumpkin Pie
Chai Masala Pumpkin Pie
No Thanksgiving meal is complete without pie and no Indian meal is complete without chai! This recipe truly represents me: American with Indian spices and flavors. I think it’s best to pre-bake the pie crust the day before then make the filling and refrigerate it overnight.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup coconut oil, (cool enough to be solid)
- 1 teaspoon salt
- 1 tablespoon cane sugar
- 1/3 cup ice water
- 1 can pure pumpkin puree, (15 ounces)
- 8 ounces silken tofu
- 2/3 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons chai masala
- 1/2 teaspoon pure vanilla extract
- Fine salt
- Pecans (for garnish)
Instructions
- To make pie crust, place all-purpose flour, salt, and sugar in a bowl of food processor fitted with an “S” blade and pulse to combine.
- Add solid coconut oil and pulse until the mixture is crumbly and sticks together.
- Pulse in ⅓ cup water or until dough visibly starts to come together in the food processor.
- Remove the dough from the food processor and transfer it to a floured surface.
- Roll dough into a big round ball.
- Using a rolling pin, roll out from side to side into a giant round that can fit over a pie dish.
- Carefully lift and place over the pie dish, tucking in along the sides of the pie dish to fit properly.
- Trim off any excess dough using scissors and refrigerate for 10 minutes.
- Remove from refrigerator and bake at 450 degrees F for 10-15 minutes until lightly browned. (If not using pie crust right away, cool and wrap with plastic wrap and freeze.)
- To make pie filling, process all filling ingredients in a food processor until completely smooth, scraping down the sides of the bowl as needed.
- Pour filling into pre-baked pie crust and bake at 400 degrees F until firm and set (about 40-45 minutes).
- Garnish with pecans and let cool completely on a rack. Chill for at least 2 hours or overnight before slicing and serving.
