- 1 cup almond milk
- 2 spiced chai tea bags
- 1 1/2 (16 ounce) cans pumpkin puree
- 3/4 cup white sugar
- 1 tablespoon ground flax seeds
- 2 teaspoons ground cinnamon
- 1 teaspoon vegetable oil
- 1/2 teaspoon salt
- 1 prepared deep-dish pie shell
- Preheat oven to 400 degrees F (200 degrees C).
- Bring almond milk to a boil in a small saucepan. Remove from heat; add chai tea bags. Let tea steep for at least 5 minutes.
- Mix pumpkin puree, sugar, ground flax seeds, cinnamon, vegetable oil, and salt together in a large bowl until completely smooth. Pour in chai-flavored almond milk; stir again until smooth. Pour filling into the pie shell.
- Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes.