I can’t help but feel like this garam masala pumpkin pie is the perfect representation of me (born in the US, raised by Indian parents). Pumpkin pie is an American tradition and garam masala is an Indian staple. It’s the perfect blend of both worlds.
This pie is basically me. I am this pie.
(or maybe I’m this masala chai pumpkin pie?)
Every year, we eat pumpkin pie on Thanksgiving (and during the several days following the holiday). This year, I wanted to do something different, but not so different that it wouldn’t still be familiar. I switched out pumpkin pie spice for garam masala and the spices complemented the pie perfectly! Garam masala is made with spices like cardamom, cinnamon, cloves – all warming spices perfect for this chilly time of year.
I decided to make this recipe after reading about this story in the NY Times. In short – back in 2009, the Indian Prime Minister at the time came to the White House around Thanksgiving and the chef made a garam masala pumpkin tart for the occasion. Genius, right?
If you’re looking for something to spice up the holidays, then you’re going to love this garam masala pumpkin pie. It doesn’t have to be Thanksgiving – this pie will be a hit whenever you decide to make it!
Ingredients
Pie crust:
- homemade nut-free pie crust or store-bought crust see notes for an almond crust recipe
Pumpkin Pie:
- 3 large eggs room temperature
- 1 15 ounce can of pumpkin puree
- ½ cup heavy cream OR full-fat canned coconut milk OR nut milk of choice
- ½ cup maple syrup
- 2-3 teaspoons garam masala I use 3 teaspoons
- ⅛ teaspoon salt
- 2 tablespoons sugar optional for a sweeter pie
Whipped Cream:
- 1 cup heavy whipping cream or canned coconut cream if paleo/dairy-free
- 2 tablespoons powdered sugar or honey if paleo
Instructions
- Preheat the oven to 350F.
- Combine the pumpkin pie filling ingredients in a bowl and mix well. Pour this filling into either a homemade pie crust or a store-bought crust.
- Bake the pie for 60-65 minutes, checking on the pie periodically to make sure the crust isn’t getting too brown (if it looks brown, cover it with foil and continue to bake).
- Remove the pie from the oven. The filling should look mostly set but it’s okay if the center wiggles a bit as the pie will continue to cook as it cools.
- Allow the pie to cool for a couple hours then serve with whipped cream. If making the pie in advance, loosely cover and keep in the fridge for 3-4 days or tightly cover and keep in the freezer for up to two months.
How to make whipped cream:
- Pour the cream and powdered sugar into a stand mixer (or use a hand-held electric mixer) and whisk on medium-high speed for 4-5 minutes, or until you see peaks form.
Notes
- I have a nut-free pie crust on the blog which is what I used to make the pie pictured in this post.
- I also have this almond flour crust that I used to make often before learning about my husband’s almond allergy. I’m including the recipe here:
- To make an almond flour pie crust, combine 2 cups almond flour, 2 tablespoons softened ghee, 1 whisked egg, ¼ teaspoon salt and cinnamon together in a bowl and mix well to form a dough. Press dough into a pie pan, poke with a fork and bake at 350F for 5 minutes. Add the pie filling and then continue to bake according to the pie directions.
Just for fun, here’s a picture from 2014. This pie is pictured with an almond crust (see notes for that recipe).
J says
This was SO delicious — thanks for another fantastic recipe! I used a gluten-free crust mix I had on hand this time but will try your crust next time. I finally made the drive to an Indian market to get garam masala (and kesoorI methi which I learned is very different from methi!). The filling was perfect (I used 1 T garam masala plus added more cinnamon), and in fact I think I might even increase the spices next time. My family loved it! Too much! I thought I might freeze a pie for Thanksgiving, but I would have to make it without their knowledge and hide it in the freezer behind some peas or spinach.
My Heart Beets says
Awesome!! I’m so happy that you and your family loved the recipe 🙂
Anna says
Mkay.
Family says: best paleo pumpkin pie ever. Although my version wasn’t strictly paleo since I substituted cream for the coconut milk (coconut doesn’t really agree with me). Also I added some vanilla, reduced the maple syrup by a little bit and added some vanilla stevia.
Seriously. Go-to recipe for pumpkin pie forevermore.
Thanks!
My Heart Beets says
Anna, wow that is so great to hear! Thank you for letting me know how it turned out for you 🙂
Kat Midón says
Looked for a recipe – this suits me perfectly. Guests coming tomorrow will be treated to garam masala pumpkin tarts!
Happy New Year!
My Heart Beets says
Kat, that’s great! I hope they all love the tarts! I’m sure they will 🙂 Happy New Year!
Faith says
As soon as I saw this pop up on Friday, I knew I *had* to make it!!!! I made it yesterday morning in no time (it’s so easy! thank you for that!!!) and took it to a birthday celebration for my parents & husband (there are a lot of November birthdays in our family…). It was a hit!!! We found that it went really well with some real whipped cream and vanilla bean ice cream. …I know, I know, not paleo… but it was a special occasion. 😉
I just ate some of the (small amount of) leftover pie about an hour ago, with coconut milk vanilla ice cream, and that combination was just as delicious. In fact, there’s one more piece left, and it keeps calling my name……….
My Heart Beets says
Faith, that’s so great to hear!! I’m glad that you and your family liked the recipe 🙂 Thanks so much for letting me know how it turned out! I think I need to make some more just so that I can try it with a scoop of ice cream – yum!
Marie says
Would love to have the vegan version of this as I cannot eat egg or dairy.
Love your recipes.
Many thanks.
Marie