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.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Servings: 8
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
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To make pie crust, place all-purpose flour, salt, and sugar in bowl of food processor fitted with “S” blade and pulse to combine.
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Add solid coconut oil and pulse until mixture is crumbly and sticks together.
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Pulse in ⅓ cup water or until dough visibly starts to come together in food processor.
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Remove dough from food processor and transfer to floured surface.
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Roll dough into big round ball.
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Using rolling pin, roll out from side to side into giant round that can fit over pie dish.
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Carefully lift up and place over pie dish, tucking in along sides of pie dish to fit properly.
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Trim off any excess dough using scissors and refrigerate for 10 minutes.
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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.)
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To make pie filling, process all filling ingredients in food processor until completely smooth, scraping down sides of bowl as needed.
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Pour filling into pre-baked pie crust and bake at 400 degrees F until firm and set (about 40-45 minutes).
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Garnish with pecans and let cool completely on rack. Chill for at least 2 hours or overnight before slicing and serving.