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Science-driven American baking — cookies, pies, cakes with precision
Green pods — crush for chai, biryani, Scandinavian baking
Unrefined whole cane sugar — Indian sweets, chai, payasam
Achievable elevated desserts — laminated doughs, cakes, custards
Whole spice chai blend — cardamom, cinnamon, ginger, clove for masala chai
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Science-driven American baking — cookies, pies, cakes with precision
Green pods — crush for chai, biryani, Scandinavian baking
Unrefined whole cane sugar — Indian sweets, chai, payasam
Achievable elevated desserts — laminated doughs, cakes, custards
Whole spice chai blend — cardamom, cinnamon, ginger, clove for masala chai
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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.