Indulge in the ultimate fall delight with our Vegan Chai Spice Pumpkin Pie! A buttery traditional crust cradles a velvety chai tea-infused pumpkin filling, creating a cozy dessert masterpiece perfect for autumn evenings and beyond.
I’m a real sucker for those pumpkin chai lattes that magically appear when the leaves start to change. Seriously, I might have a support group forming. But who can blame me? The warm spices like cardamom and cinnamon, the comforting pumpkin vibes – it’s like a liquid hug.
Something else I can’t get enough of during the colder months is pie, especially pumpkin pie. So, here’s the deal – I had this wild idea. What if we took that warm-and-fuzzy feeling from sipping pumpkin chai lattes and infused it into a traditional pumpkin pie? Voilà, the Vegan Chai Spice Pumpkin Pie was born.
If you are looking for something different try one of these other autumn inspired recipes: Vegan Pumpkin Dark Chocolate Chip Scones and Vegan Maple Rice Crispy Treats
Jump to:
- Why You’ll LOVE this Vegan Chai Spice Pumpkin Pie
- Ingredients and Substitutions
- Special Equipment to Make Vegan Chai Pumpkin Pie
- Gluten-Free Vegan Chai Spice Pumpkin Pie
- How to Make Vegan Chai Spice Pumpkin Pie – Step by Step
- Tips and Variations
- Common Questions about Vegan Pumpkin Pie
- Want to save this pumpkin pie for later? Here’s how!
- Vegan Chai Spice Pumpkin Pie
Why You’ll LOVE this Vegan Chai Spice Pumpkin Pie
Foolproof Crust Game: Don’t let crust anxiety sabotage your baking dreams. This traditional crust is a breeze to whip up, and with a few tricks up our sleeves (or aprons), we’ll make sure those edges stay golden, not burnt. It’s like a baking fairy godmother, but cooler.
Chai All Day: If you’re a chai enthusiast, this pie is your spirit dessert. Steeping chai tea bags in coconut milk takes the spice factor to new heights, infusing every slice with that delightful chai essence. It’s like sipping on your favorite latte, but in dessert form.
No Moo, No Problem: Embrace the plant-powered goodness! This Vegan Chai Spice Pumpkin Pie ditches the dairy but not the creaminess. Coconut milk swoops in for a velvety texture that’ll have you wondering why you ever doubted the magic of dairy-free.
Impress-Without-the-Stress: Hosting friends, family, or your cat (no judgment here)? This pie is your secret weapon. It looks and tastes like you spent hours in the kitchen, but the reality is, it’s a breeze to make. Go ahead, bask in the applause – you’ve earned it.
A Slice of Fall Anytime: Forget waiting for Thanksgiving to roll around – this pie is your all-access pass to fall flavors. Craving a taste of autumn in the middle of summer? Go for it! This dessert is a year-round celebration of the coziness we all love about the fall season. Because who says you can’t have pumpkin spice in July?
Ingredients and Substitutions
- All-Purpose Flour: The backbone of our crust, providing structure and that perfect flakiness. Sub in whole wheat flour for a heartier twist, or go gluten-free with your favorite gluten-free flour blend.
- Vegan Butter: This adds a rich, buttery texture to the crust. You can swap it out for solid coconut oil.
- Cold Water: The magic liquid that brings the dough together. If you’re feeling fancy, ice-cold vodka is a game-changer here. It keeps the crust flaky without developing too much gluten. Just ensure it’s vegan-friendly!
- Sugar: A touch of sweetness to balance the savory notes. Opt for coconut sugar for a caramel undertone, or use brown sugar for a deeper flavor.
A note about sugar:
Unfortunately, most sugars in the United States are processed using animal-derived bone char. If you want to guarantee the sugar you are baking with is vegan-friendly, make sure it is raw cane sugar, certified-organic cane sugar, or sugar made exclusively from beets.
- Salt: A pinch to enhance all the other flavors. Experiment with flavored salts for an extra layer of complexity.
- Pumpkin Puree: The heart of the pie, bringing that unmistakable autumn vibe. Feeling adventurous? Roast and puree your own pumpkin for a more homemade touch.
- Chai Tea Bags: Steeped in coconut milk, these little wonders infuse the pie with aromatic chai goodness. Experiment with different chai blends for a unique flavor twist. If you want to skip this step, feel free to use a chai spice blend of cinnamon, cardamom, ginger, allspice, cloves and nutmeg.
- Full-Fat Coconut Milk: The creamy dream that binds our filling. You can substitute with your favorite non-dairy milk – almond, soy, or oat, for example.
- Brown Sugar: Sweetening the deal with that distinctive molasses note. Coconut sugar can step in as sweet alternatives.
- Maple Syrup: A touch of liquid gold for that subtle sweetness. Honey or agave can be excellent substitutes if you’re not a maple fan.
- Cornstarch: The unsung hero that thickens the filling. Arrowroot powder or tapioca starch can play the same role with a slightly different texture.
- Vanilla Extract: Adding a layer of warmth and sweetness. Almond or hazelnut extract can bring a unique twist to the flavor profile.
Special Equipment to Make Vegan Chai Pumpkin Pie
Below is a list of special equipment, tools and gadgets to help you create the perfect vegan pumpkin pie.
- 9-inch Pie Dish: The vessel for your chai-spiced masterpiece. If you don’t have a pie dish, a tart pan or a cake pan can work in a pinch.
- Pastry Cutter or Food Processor: For effortlessly incorporating the vegan butter into the flour, ensuring a perfectly crumbly crust. If you don’t have a pastry cutter or food processor, your hands and a fork will do the trick.
- Rolling Pin: To roll out that dreamy crust. No rolling pin? A wine bottle can stand in as a makeshift roller in times of crust-related emergencies.
- Pie Weights or Dried Beans: Essential for pre-baking the crust without it puffing up. If you don’t have pie weights, dried beans or rice will work just as well.
- Parchment Paper: To line the crust while blind baking. If you’re out of parchment, aluminum foil can save the day.
- Whisk: For ensuring the filling is smooth and luscious. A fork can step in if your whisk is on vacation.
- Pie Crust Shield or Aluminum Foil Strips: To protect the edges of the crust from getting too toasty during baking. If you don’t have a shield, carefully fashioning strips of aluminum foil will do the trick.
Gluten-Free Vegan Chai Spice Pumpkin Pie
Good news for our gluten-free pals – you can absolutely indulge in the chai-spiced magic of this pumpkin pie! Here’s how to adapt the recipe:
For the Crust:
- Gluten-Free Flour Blend: Swap out the all-purpose flour with your favorite gluten-free flour blend. Look for a mix that’s suitable for pie crusts or use a pre-made gluten-free pie crust if you prefer.
- Xanthan Gum: If your gluten-free flour blend doesn’t contain xanthan gum, add ½ teaspoon to the crust mixture. This helps provide structure and elasticity to gluten-free baked goods.
- Vegan Butter or Margarine: Ensure your chosen butter substitute is both vegan and gluten-free.
For the Filling:
- Cornstarch or Arrowroot Powder: These gluten-free thickeners work just as well as traditional cornstarch in the filling.
- Check Your Chai Tea: Some chai blends may contain gluten, so be sure to check the label or use a gluten-free chai tea option.
General Tips:
- Always double-check ingredient labels to ensure they are gluten-free.
- Consider using dedicated gluten-free kitchen tools to avoid cross-contamination.
- If making a gluten-free crust from scratch, handle the dough with care as gluten-free dough can be more delicate.
How to Make Vegan Chai Spice Pumpkin Pie – Step by Step
- Preheat the Oven
Start by preheating your oven to 375°F (190°C). While the oven works its magic, let’s dive into crafting that perfect crust.
- Prepare the Crust
In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Give it a gentle stir, setting the stage for flaky perfection.
- Add the Vegan Butter
Toss in the cold, cubed vegan butter. This is where the pastry magic happens. Use a pastry cutter or your hands to work the butter into the flour until it resembles delightful crumbs – think sandy beach vibes.
- Bring in the Cold Water
Pour in the cold water one tablespoon at a time, stirring gently. The goal here is to bring the dough together without overworking it. You want a dough that’s just moist enough to hold together.
- Chill the Dough
Form your dough into a ball, wrap it in plastic, and let it chill in the refrigerator for at least 30 minutes. This is your dough’s spa moment. Once sufficiently chilled, roll it out on a floured surface to fit your 9-inch pie dish.
- Pre-bake the Crust
Line your crust with parchment paper and fill it with pie weights or dried beans. This is your secret weapon against a puffy pie crust. Bake for 15 minutes, remove the weights and parchment, and bake for an additional 10 minutes until golden. Now, let the crust cool while we dive into the chai-spiced goodness.
- Chai Tea Bath
Heat the full-fat coconut milk until it’s warm but not boiling. Steep the chai tea bags in the coconut milk for 15-20 minutes. Let the chai infusion party commence. Squeeze those tea bags – we want every bit of that chai goodness.
- Whisk it Up
In a bowl, whisk together the pumpkin puree, chai-infused coconut milk, brown sugar, maple syrup, cornstarch, and vanilla extract. Whisk until it’s the smooth operator we’re aiming for.
- Pour u0026 Bake
Pour that chai-spiced pumpkin goodness into your pre-baked crust. Spread it out evenly, ensuring every inch is filled.
- Crust Protection Protocol
Now, the crucial step. Protect those crust edges! Whether it’s a pie crust shield or strips of aluminum foil, shield those golden edges from getting too brown in the oven.
- Into the Oven
Bake the pie at 375°F (190°C) for 45-50 minutes. It’s like waiting for your favorite Netflix series to drop – patience is key. The filling should be set, and a toothpick in the center should come out clean.
- Cool u0026 Serve
Allow the pie to cool completely before placing into the refrigerator for up to 4 hours or until completely set. Serve with a dollop of vegan whipped cream and a sprinkle of pumpkin pie spice if desired.
Tips and Variations
- Chilled Ingredients for a Flaky Crust: Keep your vegan butter, water, and even flour as cold as possible when making the crust. This helps ensure ultimate flakiness.
- Rolling Pin Trick: To easily transfer your rolled-out crust to the pie dish, roll it onto your rolling pin and then unroll it over the dish.
- Patience with the Chai Steeping: Let those chai tea bags really steep in the coconut milk. The longer, the better – it’s like letting a good stew simmer to perfection.
- Individual Mini Pies: Channel your inner pastry chef by making mini chai-spiced pumpkin pies in muffin tins. Perfect for individual servings and are super cute.
- Nutty Crust Upgrade: Add a twist to the crust by incorporating finely chopped nuts like pecans or walnuts.
Common Questions about Vegan Pumpkin Pie
Absolutely! If you’re short on time or just not in the mood for crust-making adventures, a store-bought vegan pie crust is a fantastic shortcut. Just ensure it’s thawed if frozen, and follow the pre-baking instructions on the package before filling it with the chai-spiced pumpkin goodness.
One key tip is to blind bake the crust before adding the filling. This involves pre-baking the crust with pie weights or dried beans. Additionally, make sure your pumpkin filling is well-mixed and not too wet to avoid excess moisture seeping into the crust. Following these steps will help you achieve that perfect balance of flaky and golden.
Yes! In fact, making it ahead often enhances the flavors. Prepare the pie up to a day in advance, keeping it covered and chilled in the refrigerator. If you’re feeling extra organized, you can also make the crust a day ahead and store it separately. Just assemble and bake when you’re ready for that fresh-out-of-the-oven experience.
Want to save this pumpkin pie for later? Here’s how!
Counter:
Feel free to keep your freshly baked Vegan Chai Spice Pumpkin Pie at room temperature for up to 2 hours. After that, it’s advisable to refrigerate it to maintain its freshness.
Refrigerator:
For short-term storage, pop your pie into the refrigerator. Cover it with plastic wrap or aluminum foil to keep it airtight. Your chai-spiced creation will stay fresh and delicious for up to 3-4 days in the fridge. Just remember to allow it to cool completely before covering and refrigerating.
Freezer:
If you’re thinking long-term, the freezer is your friend. Wrap your pie securely in plastic wrap, followed by a layer of aluminum foil. It’s like giving it a cozy winter jacket. Frozen chai-spiced pumpkin pie can last for 2-3 months. When ready to enjoy, let it thaw in the refrigerator overnight.
Reheating:
When you’re ready to relish a slice, gently warm it in the oven at 325°F (163°C) for about 10-15 minutes. This ensures that flaky crust and chai-infused filling are as delightful as when you first baked them.
Thank you so much for reading, friend! If you make this recipe in your very own kitchen, please come back and leave a star rating and review. I would absolutely LOVE to hear what you thought!
Happy Baking!
xoxo, Audra
Vegan Chai Spice Pumpkin Pie
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cold vegan butter cubed
- ¼ cup cold water
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 can 15 oz pumpkin puree
- 4 bags/packets chai tea
- 1 cup full-fat coconut milk
- ½ cup brown sugar
- ¼ cup maple syrup
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, combine the flour, sugar, and salt. Add the vegan butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
- Add cold water, one tablespoon at a time, until the dough comes together. Form it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the chilled dough on a floured surface and transfer it to a 9-inch pie dish. Trim and crimp the edges as desired.
- Line the crust with parchment paper and fill it with pie weights or dried beans. To prevent the crust edges from getting burnt, cover them with a strip of aluminum foil or a pie crust shield.
- Bake for 15 minutes. Remove the weights and parchment paper, then bake for an additional 10 minutes or until the crust is golden brown. Leave the foil or pie crust shield on the edges during this step.
- Heat the coconut milk until it's warm but not boiling. Steep the chai tea bags in the coconut milk for 15-20 minutes. Squeeze the excess liquid from the tea bags and discard them.
- In a bowl, whisk together the pumpkin puree, chai-infused coconut milk, brown sugar, maple syrup, cornstarch, and vanilla extract until smooth.
- Pour the chai pumpkin filling into the pre-baked pie crust.
- Remove the foil or pie crust shield from the edges to allow them to brown during the final baking.
- Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
- Allow the pie to cool completely before placing into the refrigerator for up to 4 hours or until completely set. Serve with a dollop of vegan whipped cream and a sprinkle of pumpkin pie spice if desired.