This Spiced Chai Pumpkin Pie is a delicious twist on the classic! It’s complete with a flaky pie crust and a creamy pumpkin filling that’s packed with the flavors of maple and warm chai spices. It’s the perfect Thanksgiving dessert and it can be made entirely in advance!

Spiced chai pumpkin pie on a plate.

If you usually make a pumpkin pie from scratch for Thanksgiving, this Spiced Chai Pumpkin Pie will be a delicious way to change things up!

This recipe features many of the same warm and comforting flavors as the classic dessert, but the pumpkin pie spice is replaced with a homemade chai spice mix for even more rich spice flavor.

For even more layers of fall flavor, I also sweetened the filling with pure maple syrup instead of brown sugar. Maple syrup has a caramel-like flavor that pairs beautifully with the blend of cinnamon, ginger, cloves, and cardamom.

The combination of warming chai spices and maple syrup makes for an unforgettable pumpkin pie that you’ll definitely want a second slice of!

Maple chai pumpkin pie sliced in pie pan with whipped cream.
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Why you’ll love this recipe

  • The buttery, flaky pie crust is filled with a luscious pumpkin pie filling that’s infused with warming chai spices.
  • The filling is sweetened with maple syrup instead of brown sugar, which lends a caramel-like flavor that pairs perfectly with the spices.
  • The recipe is made entirely from scratch, but I’ve also included store-bought shortcuts for certain ingredients.
  • The pie can be assembled and baked up to 2 days in advance for the perfect make ahead Thanksgiving dessert.

Recipe ingredients

Making a chai pumpkin pie with maple syrup requires just a handful of ingredients. I’ve provided substitutions when possible in the notes below.

Maple pumpkin pie ingredients.
  • 9″ pie crust. My flaky pie crust recipe comes together quickly using a food processor and provides the perfect base for this pie. You can make it up to a few days in advance, or purchase your favorite store bought pie crust.
  • Pumpkin puree. Use my homemade pumpkin purée for fresh pumpkin flavor, or your favorite store-bought brand.
  • Evaporated milk. Not to be confused with sweetened condensed milk as evaporated milk has not been sweetened. You’ll need one 12-ounce can.
  • Maple syrup. Use pure maple syrup, not “pancake syrup.” If you don’t want to use maple syrup, replace it with 3/4 cup of packed light brown sugar.
  • Eggs. Adds structure to the pie filling.
  • Chai spice mix. Make your own chai spice mixture or purchase it from the store. It contains ground cinnamon, ginger, cloves, and cardamom. You can also substitute the chai spice mix with pumpkin pie spice.

See the recipe card below for the full list of ingredients and quantities.

How to make chai pumpkin pie

This pumpkin pie with maple syrup comes together in no time, and the recipe includes make ahead tips to save you time.

Pro tip: Prepare the pie crust up to a few days in advance. If using homemade pumpkin puree, it may be made in advance as well, and you can bake the entire pie 1-2 days ahead of time.

See the recipe card below for full instructions.

How to make pumpkin pie with maple syrup.
  1. Roll out the chilled pie dough (homemade or store-bought) until it’s large enough to hang over the edges of your pie plate. From there, trim the excess dough and crimp the edges. Chill the crust for 30 minutes prior to baking.
  2. Beat the eggs lightly in a large bowl. Add the pumpkin purée, evaporated milk, maple syrup and chai spice and whisk until well combined.
  3. Pour the filling into the chilled pie crust.
  4. Bake the pie at 425 degrees for 15 minutes, then reduce the temperature to 350 degrees and bake for 50-55 minutes or until the filling is set but slightly wobbly in the center. Cool completely.
Maple Chai Pumpkin Pie cut in slices and topped with whipped cream.

Recipe FAQs

Can the maple syrup be substituted?

Sub the maple syrup with 3/4 cup of packed light brown sugar or granulated sugar as desired.

What’s the best way to tell when a pumpkin pie is done?

You’ll know the pie is done baking when it’s slightly puffed on top, and the center is mostly set yet has a slight jiggle in the center.

All oven temperatures vary, so I suggest that you begin checking for doneness after the pie has been baking for 45 minutes at 350 degrees.

What causes pumpkin pies to crack on top?

If your pie cracks, that means it has been over baked. It will still be delicious — simply cover it with homemade whipped cream and your secret is safe!

Does pumpkin pie need to be refrigerated?

Yes, you must store the chai spiced pumpkin pie in the refrigerator since it’s a custard-based pie. It will keep in the refrigerator for 3-5 days.

Chai Pumpkin pie with maple syrup on a plate.

Recipe notes

  • Pro tip: Prepare the pie crust up to a few days in advance. If using homemade pumpkin puree, it may be made in advance as well, and you can bake the entire pie 1-2 days ahead of time.
  • See my post how to make pumpkin purée if you’d like to make it from scratch. This recipe works equally as well with canned pumpkin purée!
  • Customize the chai spice mix for the filling by using more or less of each of the spices. For example, you can add more cinnamon to the spice blend if you prefer a stronger cinnamon flavor in your pie.
  • Pipe the pie with my stabilized whipped cream a day in advance if desired.
  • Store spiced chai pumpkin pie in the refrigerator for 3-5 days.
Pumpkin maple pie topped with whipped cream and maple leaf pastry.

More pumpkin desserts you’ll love

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Spiced chai pumpkin pie on a plate.

Spiced Chai Pumpkin Pie

Servings: 8 slices
Prep Time: 30 minutes
Cook Time: 1 hour
Additional Time: 0 minutes
Total Time: 1 hour 30 minutes
This Spiced Chai Pumpkin Pie is a delicious twist on the classic! It's complete with a flaky pie crust and a creamy pumpkin filling packed with the flavors of maple and warm chai spices. It's the perfect Thanksgiving dessert and it can be made entirely in advance!
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Equipment

Ingredients

  • 1 flaky pie crust
  • 2 large eggs
  • 15 ounces pumpkin puree not pumpkin pie filling; see note 2
  • 12 ounces evaporated milk do not substitute with sweetened condensed milk
  • 3/4 cup maple syrup see note 3
  • 2.5 teaspoons homemade chai spice mix sub with pumpkin pie spice if desired
  • homemade whipped cream for serving, optional

Instructions 

  • Follow the instructions for the pie crust and chill for 30 minutes to 1 hour, or use your favorite store bought brand. Be sure to use a deep dish 9" pie pan for this recipe.
    1 flaky pie crust
  • Preheat the oven to 425 degrees. Place the eggs in a large bowl and beat lightly. Add the pumpkin puree, evaporated milk, maple syrup and chai spice and whisk until well combined.
    2 large eggs, 15 ounces pumpkin puree, 12 ounces evaporated milk, 3/4 cup maple syrup, 2.5 teaspoons homemade chai spice mix
  • Pour the filling into the prepared pie crust and bake for 15 minutes at 425 degrees, then reduce the oven temperature to 350 degrees and bake for 45-50 minutes or until puffed and slightly wobbly in the center. Place a pie shield over the crust once it becomes golden brown (about 20-25 minutes after baking), and begin checking for doneness after 45 minutes as all oven temperatures vary.
  • Cool completely on a wire rack, then chill before serving if desired. Serve topped with homemade whipped cream and a sprinkle of additional chai spice, if desired. Enjoy!
    homemade whipped cream

Notes

  1. Pro tip: Prepare the pie crust up to a few days in advance. If using homemade pumpkin puree, it may be made in advance as well, and you can bake the entire pie 1-2 days ahead of time.
  2. See my post how to make pumpkin purée if you’d like to make it from scratch. This recipe works equally as well with canned pumpkin purée!
  3. Sub the maple syrup with 3/4 cup of packed light brown sugar or granulated sugar as desired.
  4. Pipe the pie with my stabilized whipped cream a day in advance if desired.
  5. Chai pumpkin pie may be made 1-2 days in advance. Leftover pie will keep in the refrigerator for 3-5 days.

Nutrition

Serving: 1slice, Calories: 265kcal, Carbohydrates: 37g, Protein: 6g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 59mg, Sodium: 155mg, Potassium: 340mg, Fiber: 2g, Sugar: 22g, Vitamin A: 8443IU, Vitamin C: 3mg, Calcium: 169mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Sweets
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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