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, 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 Chai Spiced Pumpkin Pie in the archives now. 🙂
I used my 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.
More pumpkin recipes you’ll love:
Pumpkin Donuts by A Kitchen Addiction
Chai Spiced Pumpkin Pie
- 1 Quick and Easy Flaky Pie Crust
- 1.5 cups homemade pumpkin puree or canned
- 12 ounces evaporated milk
- ¾ cup light brown sugar packed
- 2 large eggs lightly beaten
- 2 teaspoons Homemade Chai Spice Mix
- Whipped cream
- 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 at least 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!
- The pie may be stored at room temperature or chilled.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
39 Comments on “Chai Spiced Pumpkin Pie”
Hooray for fall! The weather here is still in summer mode, so it hasn’t felt like fall yet either. But it’s supposed to be cooler this week…whew! This pie looks GORGEOUS, Marcie! I loved your chai spice mix, so this is such a fantastic idea to incorporate it. You definitely can’t go wrong with a classic like this!
Oh boy it’s so hot here — today is supposed to be 100 degrees! Thanks, Gayle, and I hope you get those cooler temps soon. 🙂
Oh my gosh, what a GENIUS way to spice up pumpkin pie!! I might never want my pumpkin pie any other way again. This pie is pretty much fall perfection, Marcie!!
Thank you, Sarah, and I seriously don’t think I want regular pumpkin pie ever again! 🙂
I think once you try adding chai spices to your recipes you’re going to be hooked, Vivian! Thanks and Happy Monday! 🙂
Oh my goodness, Marcie! This pie is just gorgeous! Pumpkin pie is my husband’s and step-dad’s favorite and I’m absolutely loving the addition of the chai spices! Totally brilliant!!
Thank you so much, Kelly! It’s a favorite around here too so I didn’t get any complaints! 🙂
I’m very excited about all the pumpkin recipes I’ve been seeing lately, but this is a must try! Love it! The spices sound awesome! Pinning!
Thank you so much, Mira!
I am soooo itching to get my kitchen back so that I can really start on fall baking! I barely got to make anything before the reno started and it is killing me seeing delicious fall recipes like this pie! haha Want to send me some?? 🙂
It truly must be frustrating waiting for your kitchen to get done, but I have a feeling you’ll make up for lost time once you get it back! And I would love to send you some pie! 🙂
This pumpkin pie is gorgeous, Marcie! I love the idea to use chai in it…such a fun twist. Now you’ve got me all excited for Thanksgiving, lol!
Thanks, Sarah! I’m ready to skip Halloween and go right to Thanksgiving. 🙂
yay for pumpkin! it’s never too early for pumpkin pie, looks delicious Marcie!
Thanks, Manali! 🙂
I adore chai spices, Marcie! This pumpkin pie looks absolutely delicious. I wish I could dig into that slice!
Thank you, Rachel!
Absolutely droolicious looking chai spiced pumpkin pie. Love chai spice and pumpkin pie, so I can tell it was a great combo. I wish I could have a big slice of this beautiful looking pie. YUMMY!
Thank you, Anu, and I’d love to share a slice with you!
WOW! Flavorful and delicious pie!
Thank you, Kushi!
Pumpkin pie will always make me think of my grandmother, because it was her specialty and I just KNOW she would have absolutely went crazy over this one, Marcie! I bet the chia spice in here is seriously delicious!! Pumpkin pie perfection! 😉 Cheers!
Thank you, Cheyanne, and I’ll bet your grandmother’s pumpkin pie was amazing! 🙂
Oh my! I think that is the most beautiful pumpkin pie I’ve ever seen in my life!
You are so sweet — thank you, Rachelle! 🙂
I adore the chai spices in this pumpkin pie! It sounds so cozy and perfect for a cool day by the fire.
Thanks, Jen, and when it gets cooler here I would love to have a slice of this by the fire!
Oooh I love the idea to use chai in pumpkin pie. I’m a big fan of chai and think I need to try this recipe this fall!
Thank you, Nicole! If you love chai, you’ll love it in this pie!
This pie is simply perfect! I’ve been dreaming of one just like this 🙂 I’m sure it tastes heavenly!
Thank you, Megan! I’m crazy about this pie!
I love this so much!! I would say I can’t wait ’til Thanksgiving because this needs to be on the menu .. but I’m only kidding myself! I can’t wait that long!!!
Haha…thanks, Jamie! I know I’ll make it again before then, too!
Thanks, Alaina — I hope you get to try it soon! 🙂
I’m so glad you enjoyed it, and I really appreciate the feedback! 🙂
A little frustrated. I just made this and put the shipping cream and granulated sugar in the pie because they aren’t separated in the recipe.
I’m sorry that this happened to you but the whipping cream and granulated sugar are in a separate step in the recipe instructions.
Hi! I just made this. It’s been cooking in the oven for 45 minutes so far but it’s still extremely underbaked. Almost like a liquid consistency. Did I possibly do something wrong? I used dark brown sugar instead of light but that’s all I changed
Hi Katie! Changing the sugar from light to dark wouldn’t matter. All ovens vary so it could take an hour or more….it should start firming up around the sides, then in the middle. It should be fine — let me know how it goes!