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!
- homemade nut-free pie crust or store-bought crust see notes for an almond crust recipe
- 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
- 1 cup heavy whipping cream or canned coconut cream if paleo/dairy-free
- 2 tablespoons powdered sugar or honey if paleo
- 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.
- 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.
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