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Chai Spiced Pumpkin Pie Recipe

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4.6 from 104 reviews

This Chai Spiced Pumpkin Pie infuses the classic pumpkin pie with warm, aromatic chai spices like cinnamon, ginger, cloves, cardamom, and allspice. Using a smooth pumpkin puree combined with sweetened condensed milk creates a creamy, rich filling, baked perfectly in a flaky pie crust. It’s a delightful twist on a beloved holiday dessert, perfect for serving chilled or at room temperature with a dollop of whipped cream.

Ingredients

Filling

  • 1 (15 oz) can pumpkin puree
  • 1 (14 oz) can sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt

Crust

  • 1 (9-inch) unbaked pie crust

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie.
  2. Prepare Filling: In a large bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, cloves, cardamom, allspice, black pepper, and salt. Mix thoroughly until the filling is smooth and spices are well incorporated.
  3. Fill Crust: Pour the prepared pumpkin and spice mixture into the unbaked 9-inch pie crust, spreading evenly.
  4. Bake at High Temperature: Place the pie in the preheated oven and bake for 15 minutes at 425°F (220°C) to help set the crust and start cooking the filling.
  5. Reduce Temperature & Continue Baking: Lower the oven temperature to 350°F (175°C) and bake for an additional 35 to 40 minutes, or until a knife inserted near the center comes out clean, indicating the filling is fully baked.
  6. Cool Pie: Remove the pie from the oven and allow it to cool on a wire rack. This cooling step helps the filling to set and develop flavors.
  7. Serve: Serve the pie chilled or at room temperature, optionally topped with whipped cream for extra richness and sweetness.

Notes

  • Ensure the pie is fully cooled before slicing to allow the filling to firm up for clean slices.
  • If you prefer a spicier pie, increase the amounts of ground cloves and black pepper slightly.
  • For a homemade crust alternative, use your favorite pie crust recipe instead of store-bought.
  • Leftover pie can be stored covered in the refrigerator for up to 3 days.
  • Serving with a dollop of whipped cream complements the chai spices and adds creaminess.

Find it online: https://crispcharm.com/chai-spiced-pumpkin-pie-recipe/