Spiced Chai Pumpkin Pie
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!
Servings: 8 slices
Calories: 265kcal
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
- 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!
- Sub the maple syrup with 3/4 cup of packed light brown sugar or granulated sugar as desired.
- Pipe the pie with my stabilized whipped cream a day in advance if desired.
- 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