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Prep Time: 1.5 hours
Servings: 6
A spicy twist on a holiday classic with a touch of creamy goat milk.
IngredientsChai-Spiced Pumpkin Pie
1½ cups canned pureed pumpkin
2 large eggs
1 cup whole goat milk
½ cup pure maple syrup
1 tablespoon all-purpose flour
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon kosher salt
⅛ teaspoon crushed black pepper
Pie Crust
9-inch baked and store-bought or homemade pie crust
Coconut & Cardamom Whipped Cream
1 coconut milk can
½-1 tablespoon maple syrup, to taste
¼ teaspoon cardamom
DirectionsChai-Spiced Pumpkin Pie
Preheat the oven to 350°. In a big bowl, whisk together the canned pumpkin puree and eggs. Then, add in the maple syrup, goat milk, flour, and spices. Mix until the puree is smooth and creamy.
Next, pour the chai-spiced pumpkin puree into the pre-baked crust. Bake the pie for 1 hour, or until the center of the pie can be poked with a fork and removed clean without pie filling.
Coconut & Cardamom Whipped Cream
A day or a few hours before prepping the pie, add the can of coconut milk to the fridge. Just before serving, remove from the fridge and scoop out the solid coconut cream into a small mixing bowl. Whisk in the maple syrup and cardamom spice, and then add a dollop of whipped coconut cream to each slice before serving.
Inspired by this recipe from Half Baked Harvest.
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