Pumpkin Chai Pie (Dairy-Free)

• 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

1. Preheat oven to 400 degrees F (200 degrees C).
2. 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.
3. 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.
4. Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes.

almond milk, pumpkin puree, white sugar, ground flax seeds, ground cinnamon, vegetable oil, salt, shell

Taken from www.allrecipes.com/recipe/256227/pumpkin-chai-pie-dairy-free/ (may not work)