Grace your Thanksgiving table with this fantastic Spiced Chai Pumpkin Pie! It has all of the classic flavors of pumpkin combined with warm spices commonly used in masala chai.
This chai pumpkin pie is cozy, indulgent, and perfect for autumn gatherings and holiday celebrations. Impress your loved ones with this one-of-a-kind dessert!
About Chai
Chai, which means “tea” in Hindi, typically refers to masala chai, a spiced tea from India made with loose-leaf black tea, milk, and spices like cinnamon, anise, and cardamom. These warm spices offer an added depth of flavor and health benefits, including aiding digestion. Chai can be customized to suit individual tastes, and varies from one chai shop to another. The spice mixture (masala) is a versatile ingredient often used in baking recipes.
Ingredients
- 1 15-ounce can pumpkin puree (just pumpkin!)
- 1 14-ounce can sweetened condensed milk
- 2 large eggs
- Brown sugar
- Vanilla extract
- Gound cinnamon
- Ground cardamom
- Powdered nutmeg
- Ground cloves
- Ginger powder
- Star anise powder (sub with an extra 1/4 teaspoon ground cloves)
- Black pepper
- 1 (9-inch) frozen premade pie shell (or homemade)
How to Make Spiced Chai Pumpkin Pie
- Preheat your oven to 400°F
- Pie crust: Let the frozen pie crust stand at room temperature for 15 minutes.
- Combine filling: Using your stand mixer, combine the pumpkin puree, condensed milk, eggs, brown sugar, and vanilla extract until smooth. You can also complete this step with a handmixer.
- Spices: Add in the spices and mix for an additional 20 seconds.
- Prep pan: Place the pie shell onto a baking sheet, and carefully pour in the filling. Clean up any spills to prevent burning.
- Bake at 400°F for 10 minutes, then reduce the heat to 350°F, and continue baking for an additional 50-55 minutes.
- Doneness: The pie is done once the crust is a light golden brown color, the edge of the pie filling is stiff, and the center is slightly soft and no longer runny.
- Cool: Remove the pie from the oven, and let it cool for 2 hours, then cover and transfer to the refrigerator until ready to serve. Pie can be made and stored in a large airtight container in the fridge for up to 3 days in advance.
- Serve: Slice and serve with whipping cream and a sprinkle of cinnamon on top.
Toppings and Sides for Spiced Chai Pumpkin Pie
- Ice cream: Serve with a small scoop of plain vanilla or vanilla chai ice cream on the side.
- Caramel: Drizzle a little caramel sauce on top before serving.
- Beverages: Enjoy this pumpkin pie with a chai latte or a pumpkin spice latte for a delicious treat.
More Recipes to Enjoy!
Spiced Chai Pumpkin Pie
Grace your Thanksgiving table with this fantastic Spiced Chai Pumpkin Pie! It has all of the classic flavors of pumpkin combined with warm spices commonly used in masala chai.
Ingredients
- 1 15- ounce can pumpkin puree (just pumpkin!)
- 1 14- ounce can sweetened condensed milk
- 2 large eggs
- 1/2 cup, plus 1 tablespoon brown sugar, packed
- 1 1/4 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon star anise powder (sub with an extra 1/4 teaspoon ground cloves)
- a pinch of black pepper
- 1 9-inch frozen premade pie shell (or homemade)
Instructions
- Preheat your oven to 400°F
- Let the frozen pie crust stand at room temperature for 15 minutes.
- Using your stand mixer, combine the pumpkin puree, condensed milk, eggs, brown sugar, and vanilla extract until smooth. You can also complete this step with a hand mixer.
- Add in the spices and mix for an additional 20 seconds.
- Place the pie shell onto a baking sheet, and carefully pour in the filling. Clean up any spills to prevent burning.
- Bake at 400°F for 10 minutes, then reduce the heat to 350°F, and continue baking for an additional 50-55 minutes.
- The pie is done once the crust is a light golden brown color, the edge of the pie filling is stiff, and the center is slightly soft and no longer runny.
- Remove the pie from the oven, and let it cool for 2 hours, then cover and transfer to the refrigerator until ready to serve. Pie can be made and stored in a large airtight container in the fridge for up to 3 days in advance.
- Slice and serve with whipping cream and a sprinkle of cinnamon on top.
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