Chai Spiced Pumpkin Pie
Chai Spiced Pumpkin Pie is an easy classic pumpkin pie with the warm spices of chai. It’s an exciting twist on pumpkin pie that makes it even more delicious!
It’s officially pumpkin season, so here ya go! Normally I get my first pumpkin recipe out before fall hits, but I just wasn’t feeling it yet. I was busy behind the scenes making this Chai Spiced Pumpkin Pie a couple of weeks ago, which you got a preview of if you follow me on Instagram and checked out my stories. I have to say, this pie was one great way to kick off pumpkin season.
I told you last week when I posted my Homemade Chai Spice Mix that I had something delicious coming, and I kept my promise with this pie. It may seem a little early to be baking pumpkin pie…I know a lot of people equate pumpkin pie with Thanksgiving only, but I’m definitely not one of them. 🙂
The real reason why I decided to start this fall off with pumpkin pie is because I have no pumpkin pie recipes here on the blog. Nada, zip, zero! I have two types of mini pumpkin cheesecakes — salted caramel and cookies ‘n cream — but no pie. That’s ridiculous being that I bake them multiple times a year. With no pumpkin pie, there was a huge void in my fall dessert category, and let’s just say I can sleep a lot better having this pie in the archives now. 🙂
I used my Quick and Easy Flaky Pie Crust for this pie, and it takes minutes to make in a food processor. Wrap it up, chill it for 30 minutes to an hour, and roll it out. You can even make it in advance or freeze it for holidays…you know Thanksgiving is coming quick don’t you? And yes…if you have an aversion to making your own pie crust by all means use your favorite store bought version.
Besides how great it tastes, the best thing about pumpkin pie is how easy it is to make. The filling comes together in literally 5-10 minutes. The hardest part about it is waiting for it to set after baking — it takes a good hour. That is a long time to wait…I’m not going to lie.
But it’s so worth the wait. 🙂
Chai spice is a lovely new way to change up pumpkin pie. Typical pumpkin pie spice is a blend of cinnamon, allspice, nutmeg, and cloves, but chai is a bit more exotic. The allspice and nutmeg are replaced with plenty of cardamom and ginger, and they give this pie a special new flavor. I’m a huge fan of both, and they’re the perfect complement for this pie.
After I’d photographed my slice of pie for a bit it dawned on me that I should sprinkle my chai spice mix over the top of the whipped cream because it looks even more warm and inviting. And the more chai spice the better, right? This Chai Spiced Pumpkin Pie is going to make an appearance at my Thanksgiving feast this year, and a few more times in between.
Go ahead…take a bite.
You may also like:
Almost No-Bake Pumpkin Cheesecake Mousse Pie by Snixy Kitchen
Pumpkin French Toast Donuts by A Kitchen Addiction
Simple Cinnamon Pumpkin Pancakes by Pinch of Yum
- Preheat the oven to 350 degrees.
- Follow the instructions for the pie crust and chill for 30 minutes to 1 hour, or use your favorite store bought brand. Once chilled, place the dough on a lightly floured work surface. Sprinkle the dough and flour your rolling pin, and roll the dough out from the middle to the outer edge, going in about 10 minute intervals clockwise around to form a circle. After every couple of rolls, make sure to lift the dough and sprinkle more flour underneath to prevent sticking. If the dough does stick, scrape any bits of dough from your work surface as it's a magnet for even more sticking.
- Roll the dough until it's large enough to hang over the edge of your pie pan by a couple of inches. Once it's large enough, use your rolling pin to gently roll the dough around it, and unroll it right into your pie plate.
- Tuck the dough gently into the inside of the pie pan, then use a bench scraper or knife to trim the edges around the top of the pie. It's ok to leave a little extra for crimping, etc. as the top does shrink a bit. From there, crimp your edges as best as you can, or use the scraps to cut out decorative shapes. Chill the crust while you prepare the filling.
- Place the pumpkin puree, evaporated milk, brown sugar, eggs, and chai spice in a medium bowl and whisk to combine. Pour into the prepared pie crust and bake for 45-50 minutes or until set (you can insert a knife into the center of the pie to be sure, and if it comes out clean it's done). Cool the pie on a wire rack for 1 hour.
- Before serving, beat the heavy whipping cream with the granulated sugar until stiff peaks form, being careful not to over whip. Serve the pie with the whipped cream and extra sprinkles of chai spice, if desired, and enjoy!
Recipe by Flavor the Moments.