pumpkin chai pie 🥧
Ingredients:
1 (15 oz) can pumpkin purée (or about 2 cups fresh roasted pumpkin)
3/4 cup brown sugar
1/4 cup white sugar
2 large eggs
1 cup evaporated milk (or heavy cream for richness)
2 tbsp melted butter
2 tsp vanilla extract
2 tsp chai spice blend* (see below)
1/4 tsp salt
1 unbaked pie crust
Chai Spice Blend:
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp cardamom
1/4 tsp cloves
Pinch of black pepper
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together pumpkin purée, sugars, eggs, evaporated milk, butter, and vanilla until smooth.
3. Add chai spice blend and salt. Mix well.
4. Pour filling into the unbaked pie crust.
5. Bake for 50–60 minutes, or until the center is set (a knife should come out mostly clean).
6. Let cool completely before slicing. Serve with whipped cream dusted with cinnamon or chai spice.
Think pumpkin pie… but upgraded with cozy chai spices. The cinnamon, ginger, cardamom, and hint of cloves make this pie taste like your favorite fall latte in dessert form. Perfect for Thanksgiving, cozy nights in, or when you just need a little comfort.
Top with whipped cream and a sprinkle of chai spice for the ultimate fall vibe.
If you love the warmth of chai spices and the comforting richness of pumpkin pie, this pumpkin chai pie recipe is the perfect way to combine both flavors into one delicious dessert. The unique chai spice blend, consisting of cinnamon, ginger, nutmeg, cardamom, cloves, and a pinch of black pepper, elevates the classic pumpkin pie to a new level, reminiscent of your favorite fall lattes but in pie form. These spices not only add depth and aroma but also offer subtle health benefits such as anti-inflammatory properties and improved digestion. Using evaporated milk in the custard filling helps achieve a creamy texture without overpowering the pumpkin's natural sweetness. For those looking for an even richer experience, substituting heavy cream is recommended to create a silkier finish. Fresh roasted pumpkin purée can be used as a great alternative to canned pumpkin to bring out earthy flavors, especially if you roast your own during the fall harvest season. When preparing the pie crust, using a store-bought unbaked crust offers convenience, but for a homemade touch, a buttery shortcrust pastry pairs beautifully with the warm spices. To check for doneness, bake until the center is mostly set but still slightly jiggly, ensuring the perfect custard texture once cooled. Serving it chilled or at room temperature, topped with freshly whipped cream lightly dusted with the chai spice blend, enhances the cozy vibes and complements the spicy notes. This pumpkin chai pie makes an excellent centerpiece dessert for Thanksgiving, fall gatherings, or any time you crave a comforting sweet treat. The fusion of fall-inspired ingredients and aromatic chai spices results in a pie that's both nostalgic and refreshingly new. Don't forget to pair it with a hot chai latte or a cup of spiced tea to fully immerse yourself in the seasonal flavors.
