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Masala Chai Pumpkin Pie

masala chai pumpkin pie

Masala Chai Pumpkin Pie

5 from 3 reviews
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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


  • 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.
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