Chai Matcha Pumpkin Pie
How to make the perfect seasonal Chai Pumpkin Pie
For the Pie
- 1 ready-to-roll pie crust
- 425 g pumpkin purée (1 standard can)
- 50 g brown sugar
- 240 ml canned coconut milk
- 2 large eggs
- 1 tbsp chai matcha (sifted)
- ½ tsp sea salt
Optional Decorations
- Whipped cream (plant-based or dairy)
- Chai matcha (for dusting)
Method
1 - Prepare the Pie Crust
- Roll out the pie crust and press it into a pie mould Trim any excess dough and prick the base lightly with a for
2 - Blind bake the crust
- Place a sheet of parchment paper over the crust and fill it with baking weights or dried beans.
- Bake in a preheated oven at 180°C for 15 minutes. Remove from the oven and let it cool.
3 - Prepare the filling
- In a large mixing bowl, combine the pumpkin purée, brown sugar, coconut milk, eggs, chai matcha, and sea salt.
- Use a handheld mixer to blend until the mixture is smooth and well combined.
4 - Assemble the Pie
- Pour the filling into the cooled pie crust, spreading it evenly.
5 - Cool and Decorate
- Remove the pie from the oven and let it cool completely at room temperature.
- Just before serving, top with whipped cream and dust with chai matcha.
