Masala Chai Pumpkin Pie

10 Comments

We’re making pumpkin pie with chai spices!

masala chai pumpkin pie

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.

masala chai pumpkin pie

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.

masala chai pumpkin pie

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.

masala chai pumpkin pie

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!

Masala Chai Pumpkin Pie

masala chai pumpkin pie

Masala Chai Pumpkin Pie

5 from 3 reviews
Pin Recipe Print Recipe

Ingredients
 

Pie crust:

Pumpkin Pie Filling:

Chai Spices:

  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground fennel
  • ¼ teaspoon salt
  • teaspoon black pepper
  • 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.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

Pin This Recipe

Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!

Pin Recipe Now0
masala chai pumpkin pie

Related Recipes

Cookbooks

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.

Subscribe

Subscribe to get our latest content by email. We won't send you spam. You can unsubscribe at any time.

Reader Interactions

Leave a Comment & Rating

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Tasha says

    5 stars
    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!

  2. 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!

  3. 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?

  4. Ashley says

    Hi! Just wondering what the difference is between cumin seeds and fennel seeds. Can you substitute? Thanks!

  5. Angely says

    5 stars
    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!!!

masala turkey

My Indian Fusion Thanksgiving Menu

My complete Thanksgiving menu with an Indian twist!

FREE EMAIL BONUS

paneer lababdar

Ashley's Secrets

INDIAN FOOD

MADE EASY

Favorite tips & tricks to

easy & delicious Indian cooking

FREE EMAIL BONUS