What would Thanksgiving be without pumpkin pie?
Just because it is traditional doesn’t mean we can’t make a few tweaks to give it some unique character. Chai tea spices are similar in flavor profile to fall favorite pumpkin pie spice. This pie takes advantage of that and the hint of bitter (in a good way!) black tea but using chia tea instead of pumpkin pie spice. The tea is steeped in the heavy cream to infuse the tea and spice flavor into the pie.
Another way I changed up the traditional pumpkin pie is by using a splash of spiced rum instead of vanilla extract. The spice notes partner nicely with the chai tea. And finally, I baked the pie on my Green Mountain Grills pellet smoker. It adds just a hint of smokiness to the pie. I recommend using either the Fruitwood or Apple pellets which both work beautifully with the pie.
Oh, and I guess there is one other thing that I changed with this pie, I used a grain-free, gluten-free crust. This is not a requirement; you could easily use your favorite single pie crust recipe instead or buy pie crust dough (gluten-free or gluten-filled) and just pour the filling into that.
Since things get pretty smoky, I do recommend using a disposable or inexpensive metal pie plate instead of your nice ceramic one. You can always set the metal tin inside the more festive pie plate after baking if you want! I served my pie with some vanilla bean whipped cream made with vanilla bean paste and heavy cream – no extra sugar added, the pie is sweet enough on its own.
If you like Pumpkin Spice Lattes, you're in luck because Chai Tea is the sister of Pumpkin Spice, only even better flavor, perfect for this years pumpkin pie!
- 1 cup heavy cream
- 4 chai tea bags, cut open
- 1 (15 oz.) can pure pumpkin (not pumpkin pie filling!)
- 2 large eggs
- ½ cup maple syrup
- 2 Tbsp. spiced rum
- ½ tsp. salt
- 1 cup almond flour
- ¾ cup tapioca flour or starch
- 1 Tbsp. coconut flour
- ¼ tsp. salt
- 6 Tbsp. cold butter, cut into pieces
- 1 large egg, beaten
- Preheat your pellet smoker or oven to 350° F.
- Heat cream to just boiling. Remove from heat and add contents of 4 chai tea bags. Allow to steep for about 15 minutes. Strain mixture; pressing lightly to extract flavor.
- While the cream is steeping, in a bowl combine almond flour, tapioca flour, coconut flour and salt. Cut in butter until mixture resembles wet sand. Using a fork incorporate egg.
- Work crust mixture into a flat disc. Place on a piece of parchment paper and place a second pieces on top.
- Roll crust out to fit in a 9-inch pie plate. Remove top piece of parchment paper and use bottom piece to help transfer the crust into the pan.
- Press crust into pan and flute edges. Since this is a gluten- and grain-free crust it has a tendency to break a little more easily. If this happens simply press the crust back together – no gluten means the crust won’t get tough from overworking the dough. Refrigerate crust until filling is ready.
- In a large bowl whisk together pumpkin, eggs, maple syrup, spiced rum, salt and chai cream.
- Pour filling into prepared crust.
- Smoke or bake pie for 55-65 minutes or until filling is just set in the center. If crust starts to take on too much color cover edges with foil.
- Allow pie to cool for at least 4 hours or overnight.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: bake, smoke
- Cuisine: American
Keywords: smoked chai tea pumpkin pie
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