Vanilla Chai Pumpkin Pie

November 12, 2018 by Marilyn Gemino EnglishDesserts
Vanilla Chai Pumpkin Pie

Serves: 8

For Crust:

  • 1 9-inch gluten-free pie crust - homemade or store-bought
  • 1 Tablespoon Garden of Life Extra Virgin Coconut Oil

For Filling:

  • 1 can pumpkin puree
  • 1 ½ cups full-fat coconut milk
  • ½ cup of maple syrup
  • 1 teaspoon of vanilla extract
  • 1 scoop of Raw Organic Protein Vanilla Chai
  • 1 teaspoon xanthan gum
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger


  1. Preheat the oven to 400 degrees F.
  2. Grease a 9-inch pie pan with coconut oil and assemble pie crust into the prepared pie pan.
  3. Transfer pie crust to oven and allow to bake until edges begin to brown, about 10-12 minutes.
  4. Remove pan from oven and set crust aside.
  5. Reduce oven temperature to 350 degrees F.
  6. In a large mixing bowl, beat the pumpkin, coconut, maple syrup and vanilla extract.
  7. In a separate bowl, whisk protein, xanthan gum and spices together; add to pumpkin mixture and blend until combined.
  8. Pour the mixture into the baked crust.
  9. Bake at 350 degrees F for 30 to 45 minutes, or until the edges are set and the center does not jiggle.
  10. Remove from oven and let cool for 30 minutes, then place in fridge to cool completely.


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