We’re making pumpkin pie with chai spices!
Masala Chai Pumpkin Pie
Hello fellow chai lovers. Meet my friend, masala chai pumpkin pie. You two are going to get along very well this holiday season.
If you’ve been following my blog for a while, then you know I love chai. I’m not a purist either. While I love a traditional cup of chai, I’ve been known to do crazy things to get my chai-fix. Like… make Chai in an Instant Pot or Mix it with Butter or reduce it into a Concentrate or put it in Chocolates or Cupcakes or a Smoothie (apparently?) and today… we’re chai-ing up some pumpkin pie!
We’re switching out pumpkin pie spices for chai spices! Some of the spices are the same (cinnamon, ginger, cloves), and some are new (cardamom, fennel). This chai pie will taste familiar as it’s pretty similar to the Classic Version, but it’ll also be fun and kinda new too.
And since no pumpkin pie is complete without (freshly) whipped cream, we’re topping our pie with cardamom-spiced cream because cardamom is the new cinnamon… in this pie, anyway.
You can use whatever crust you’d like with this pumpkin pie filling. The crust pictured here is my go-to Homemade Gluten-Free, Nut-Free Pie Crust, but I make pumpkin pie with store-bought pie crust all the time.
I hope you love this pie! Here are some other pie recipes to check out:
Happy Holidays!
Ingredients
Pie crust:
- homemade nut-free pie crust or store-bought crust
Pumpkin Pie Filling:
- 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 tablespoons sugar optional for a sweeter pie
Chai Spices:
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ÂĽ teaspoon ground fennel
- ÂĽ teaspoon salt
- â…› teaspoon black pepper
- â…› teaspoon ground cloves
Cardamom Whipped Cream:
- 1 cup heavy whipping cream or canned coconut cream
- 2 tablespoons powdered sugar or honey
- 4 green cardamom pods discard shell and crush seeds
Instructions
- Preheat the oven to 350F.
- Combine the pumpkin pie filling ingredients (including chai spices) 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 cardamom whipped cream:
- Pour the cream, powdered sugar and crushed cardamom seeds 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.
BekahW says
I would love to bake this in a springform pan with a ginger snap crust. Can I double the recipe?
Ashley - My Heart Beets says
I haven’t tried doubling it so I’m not sure how it’ll affect the bake time. Let me know how it goes if you try!
Tasha says
Made this for Christmas Lunch and was an absolute hit! I used the coconut milk which gave it a really nice flavour and skimped on the sugar as we are a family who doesn’t like super sweet desserts and it was an absolute hit!
My Heart Beets says
Tasha, I’m so glad you liked this pie! Thank you for letting me know how it turned out 🙂
Jennifer says
This was delicious! I made the vegan version. It’s a nice alternative to traditional pumpkin pie. I’ll definitely make it again!
My Heart Beets says
Jennifer, happy to hear that! Thanks for letting me know how much you liked it 🙂 I’m curious – did you skip the eggs or use a replacement?
Anita Yalamanchi says
If I buy a store bought pie crust; do I bake with the filling and cook for 60-65 minutes? Or prebake and then add the filling and cook for 60-65 minutes?
My Heart Beets says
Hi Anita, no need to prebake the crust. You can bake it with the filling. Let me know what you think 🙂
Ashley says
Hi! Just wondering what the difference is between cumin seeds and fennel seeds. Can you substitute? Thanks!
My Heart Beets says
Hi, I’m sorry I missed this comment! Fennel seeds have sweet, licorice-like flavor to them whereas cumin is more earthy. For a chai flavor, you’ll want to use fennel seeds and not cumin. I do have a garam masala pumpkin pie (https://myheartbeets.com/garam-masala-pumpkin-pie/) if you’re looking for a different flavor.
Angely says
I made this recipe today. It turned out so delicious and had so much dimension. It was just a coincidence that my husband had tried soul food sweet potato pie at an event right before coming home to try my masala chai pumpkin pie and he said this was even better!!!
My Heart Beets says
Angely, that’s so great to hear!! Thank you for letting me know how much you and your husband liked this masala chai pumpkin pie 🙂