We’re making pumpkin pie with chai spices!
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 crust, but I make pumpkin pie with store-bought pie crust all the time.
- homemade nut-free pie crust or store-bought crust
Pumpkin Pie Filling:
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
- 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.