Not Your Momma’s Pumpkin Pie

This pumpkin pie comes with a little sass.

I get a little bored when food is overly traditional, and Thanksgiving is a very traditional holiday. I try to sneak in unexpected flavors where I can, but it can be difficult for them to pass the family test.

I got the idea for this pie from my husband who loves chai tea. Chai tea, if you’ve never tried it, is spicy and a little floral which lends some sass to the everyday pumpkin pie. Throw on some cinnamon whipped cream, and you have a deeply satisfying and flavorful dessert.


Chai-Spiced Pumpkin Pie (THM S)

Serves 8


  • 3/4 c almond flour
  • 1/4 c coconut flour
  • 1 stick, or 1/2 c unsalted butter (cold, cut into cubes)
  • 1/4 c Swerve or Gentle Sweet
  • 1/4 tsp salt
  • 1 egg


  • 1 15oz can pumpkin puree
  • 1 c unsweetened almond milk
  • 1/2 c heavy cream
  • 2 eggs
  • 1/2 – 3/4 c Swerve or Gentle Sweet
  • 1/2 tsp salt
  • 2 Tsp cinnamon
  • 1 Tsp ground ginger
  • 1 tsp cardamom
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves

Preheat oven to 425.

In a food processor, combine all ingredients for the crust and pulse until a dough ball forms. Turn the ball out onto parchment paper and top with another sheet of parchment. Roll the dough to about 1/4 inch in thickness. Remove the top piece of parchment, and turn the dough into a 10in. pie plate. If there are any holes, press the dough together with your fingers, and crimp the edges with a fork (or get fancy with your hands, if you like). Puncture the dough all over the bottom with a fork, cover the edges with foil, and bake for 8-10 minutes.

Prepare the filling by whisking all the ingredients together in a medium-sized bowl.

Pour the filling into the lightly baked crust, and adjust the foil at the edges as needed. Bake for 15 minutes at 425, then turn the oven down to 350 and continue baking for 40-50 minutes or until a toothpick is inserted into the middle and comes out clean.

Let the pie cool to room temperature, then transfer it to the fridge for at least 2 hours.

For the cinnamon whipped cream, combine 1 cup of heavy cream with 2 Tsp Swerve confectioner’s (or ground Gentle Sweet), 4 drops liquid stevia, 1 tsp vanilla, and 1/2 tsp cinnamon. Whip with a hand mixer to stiff peaks (about 7 minutes). Store in an airtight container in the fridge for up to one week.

The holidays are sure to be happy with this pie on the table!




3 thoughts on “Not Your Momma’s Pumpkin Pie

  1. Follow up:

    So well I somehow forgot to poke the crust and cover the edges before pre-baking it. Ouch. But I did put foil around the crust after that.

    I am enjoying a piece now, this is seriously good! Like super good!! The filling is so smooth it’s like eating custard. Plus the spices are all spot on (I did add allspice). The only change I made was to use thick coconut milk instead of heavy cream.

    The crust I found to be on the thicker side, I used 9′ pie pan. Crumbly but tasty! I can’t wait for my husband to try the pie later.

    Thank you for the recipe.

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