Chai-Spiced Pumpkin Pie

Oct 26, 2022
The warm, cozy spices of pumpkin pie are what really give us that fall feeling—after all, there's a reason why Pumpkin Spice Lattes are so popular! But did you know that many of the spices in a traditional masala chai are the same ones that go into a pumpkin pie? Knowing that, it seems obvious that we should put the two together! Inspired by: INGREDIENTS
  • Chilled pie dough for one single-crust 9-inch pie
  • 3 large eggs
  • 1/2 cup (100 grams) granulated sugar
  • 1/3 cup (65 grams) light brown sugar
  • 1 (15-ounce) can pure pumpkin puree or 2 cups (440 grams) fresh pumpkin puree
  • 3/4 cup (175 ml) heavy whipping cream
  • 1 heaping teaspoon Chai tea (we recommend our Simple Chai, or Bengal Tiger Chai for a little extra flavor boost)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  • Pour heavy whipping cream into a pot, then directly add your loose chai into it. Simmer (don't let it boil!) for 10 minutes, stirring gently. Turn off heat and set aside to cool.
  • Roll out the dough so that it is two inches larger than your pie dish. Gently press dough down into the dish so that it lines the bottom and sides. (Be careful not to pull or stretch the dough). Trim dough to within 1/2-inch of the dish edge.
  • Fold edges of dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish. Crimp edges. Refrigerate while you make the pie filling.
  • Whisk eggs and both sugars together until smooth. Add pumpkin puree, chai-infused cream, vanilla, cinnamon, ginger, cloves, and the salt. Stir until well blended.
  • Heat oven to 425 degrees F. Place the pie on a baking sheet. Pour pumpkin filling into the pie shell.
  • Bake pie at 425 degrees for 15 minutes. Reduce the oven temperature to 375 degrees and bake 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out clean. Rotate once or twice during baking. If, while the pie bakes, the tops of the crust becomes too dark, cover with a thin strip of aluminum foil.
  • Cool on a wire rack for 2 hours or until room temperature. Cut into eight wedges and serve alone or topped with whipped cream. To store, cover the cooled pie loosely with foil or plastic wrap and keep in the refrigerator up to 3 days.
Tea Time Tip: Want a little extra tea flavor? You can make a chai (or any flavor you want!) whipped cream to plop on top using the same steeping in cream method as above!

Leave a comment

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.