Chai-Spiced Goat Milk Pumpkin Pie
Ingredients
| Chai-Spiced Pumpkin Pie | |
|---|---|
| 1½ cups | Canned pureed pumpkin |
| 1 cup | Whole or low fat goat milk |
| ½ cup | Pure maple syrup |
| 1 tbsp | All-purpose flour |
| 2 tsp | Vanilla extract |
| 1 tsp | Ground cinnamon |
| ¾ tsp | Ground ginger |
| ½ tsp | Ground nutmeg |
| ¼ tsp | Ground cardamom |
| ¼ tsp | Ground cloves |
| ¼ tsp | Kosher salt |
| ⅛ tsp | Crushed black pepper |
| Pie Crust | |
|---|---|
| 9-inch | baked and store-bought or homemade pie crust |
| Coconut & Cardamom Whipped Cream | |
|---|---|
| 1 can | Coconut milk |
| ½-1 tbsp | Maple syrup, to taste |
| ¼ tsp | Cardamom |
Preparation
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Chai-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.
