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Chai Spiced Pumpkin Pie Recipe

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4.7 from 116 reviews

This Chai Spiced Pumpkin Pie offers a delightful twist on the traditional pumpkin pie by incorporating aromatic chai spices like cinnamon, ginger, cloves, cardamom, and allspice. Smooth and creamy with a perfectly baked crust, it’s a comforting dessert ideal for fall gatherings and holiday celebrations.

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 initial high-temperature baking that helps set the pie crust.
  2. Mix Filling: In a large bowl, combine the pumpkin puree, sweetened condensed milk, eggs, and all the spices including cinnamon, ginger, cloves, cardamom, allspice, black pepper, and salt. Mix thoroughly until the mixture is smooth and well combined.
  3. Fill Pie Crust: Pour the spiced pumpkin mixture evenly into the unbaked 9-inch pie crust, ensuring it is evenly spread.
  4. Bake Pie: Place the pie in the preheated oven and bake at 425°F (220°C) for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes until a knife inserted near the center comes out clean, indicating the pie is fully set.
  5. Cool and Serve: Remove the pie from the oven and allow it to cool on a wire rack. Serve chilled or at room temperature, optionally topped with whipped cream for added richness.

Notes

  • To avoid a soggy crust, you can blind-bake the pie crust for 5-7 minutes before adding the filling.
  • Adjust the level of spices according to your taste preference.
  • Black pepper adds a subtle, warming heat to balance the sweetness, but can be omitted if preferred.
  • Store leftover pumpkin pie covered in the refrigerator for up to 4 days.

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