Garam Masala Pumpkin Pie


garam masala pumpkin pie

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?)

garam masala 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.

garam masala pumpkin pie

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!

garam masala pumpkin pie

Garam Masala Pumpkin Pie

garam masala pumpkin pie

Garam Masala Pumpkin Pie

5 from 5 reviews
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Pie crust:

Pumpkin Pie:

Whipped Cream:

  • 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 cupalmond 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.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Just for fun, here’s a picture from 2014. This pie is pictured with an almond crust (see notes for that recipe).

garam masala pumpkin pie

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. 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.

  2. Anna says

    5 stars

    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.


  3. Kat Midón says

    5 stars
    Looked for a recipe – this suits me perfectly. Guests coming tomorrow will be treated to garam masala pumpkin tarts!

    Happy New Year!

  4. Faith says

    5 stars
    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!

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