By JJ Virgin

Chai-Swirled Pumpkin Tart


October 11, 2023

14 servings


½ cup toasted unsalted hazelnuts

1½ cups almond flour

½ cup sweet rice flour

1 tbsp ground cinnamon

3 tbsp allulose

2 tbsp tapioca starch

3 tbsp coconut oil

½ cup melted ghee

Pumpkin Filling:

2 cups unsweetened pumpkin puree

1½ cups coconut cream

3 tbsp tapioca starch

2 scoops Chai All-In-One Shake

2 tbsp pumpkin-pie spice

½ cup allulose

1 tsp vanilla extract

Chai Swirl:

1 scoop Chai All-In-One Shake

½ cup coconut cream

1 tsp pumpkin-pie spice

1 tbsp tapioca starch


1Preheat oven temperature 400°.

2In a food processor, add the hazelnuts and pulse until you get a crumbly texture. Pour into a mixing bowl and add the almond flour, rice flour, cinnamon, allulose, coconut oil, and ghee. Blend mixture with your hands until a moist crust comes together.

3Place mixture into an 11-inch tart pan with a detachable bottom. Press crust into the bottom and sides of the pan. Place in the oven for 10 minutes. Take crust out of the oven and lower temperature to 350°.

4Prepare pumpkin filling: Add the pumpkin, coconut milk, Chai All-In-One Shake, pumpkin-pie spice, allulose, tapioca starch, and vanilla to a blender. Blend until smooth, about 1 minute. Pour filling into the crust.

5Make the swirl. In a small pot, add the Chai All-In-One Shake, coconut milk, pumpkin-pie spice, and tapioca starch, and continually whisk on low heat until thickened. Take off the heat.

6Take a fork, dip it into the mixture, and swirl it over the pie. Then, lightly dip the fork into the top of the pie and swirl the top.

7Place pie in the oven for 45-50 minutes until the pie appears to be set, firm, and slightly puffed. Take out of the oven and cool for 2 hours. Enjoy!

8Cover pie and place in the refrigerator for up to 4 days. May be eaten cold or at room temperature.


Nutrition Facts

Total Fat26g
Total Carbohydrates27g
Dietary Fiber4g