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    Home » Dessert

    Homemade Pumpkin Pie with Chai Spice

    Published: Sep 9, 2019 · Modified: Nov 16, 2020 by Shadi HasanzadeNemati · This post may contain affiliate links .

    738 shares
    • 5
    Jump to Recipe Print Recipe

    Homemade pumpkin pie with chai spice is exceptionally delicious. Warm spices give this holiday classic a delicious twist.

    Learn how to make the best ever homemade pumpkin pie flavored with aromatic chai spices. This easy pumpkin pie is perfect for the Holidays.

    This is the season in which we are all looking forward to pumpkin recipes! From crustless pumpkin pie to baked pumpkin donuts and pumpkin banana bread, we love our baked pumpkin goods and can't wait to share this delicious homemade pumpkin pie recipe from scratch with you!

    Table Of Contents:
    • About this recipe
    • Ingredients
    • Instructions
    • Serving suggestions
    • Frequently Asked Questions
    • Notes and tips
    • More pumpkin recipes
    • Step-by-Step Recipe

    About this recipe

    I love custard pies, and I'm always up for a good pumpkin pie. In my book, this fall delicacy can use a little bit more than the usual pumpkin pie spice blend so I switched things up and made a chai pumpkin pie!

    The spices used in this easy pumpkin pie recipe bring out amazing flavors and make this the perfect dessert for your holiday feast. This homemade pumpkin pie will be everyone's favorite thanks to its delicious spices and flavor! 

    It's super fun to try new spices with classic dishes to give them a twist and bring something new to the table. In this case, chai pumpkin pie has found a raving fan over here!

    Learn how to make pumpkin pie from scratch with chai spices.

    Ingredients

    • Pie crust: You can use your favorite homemade pie crust recipe (check out my recipe in my blueberry pie) or simply use a store bought one. If using a store bought pie crust, make sure it's thawed and at room temperature before you start baking.
    • Pumpkin pie filling: Ditch the packaged pie filling and make your own using brown sugar, eggs, evaporated milk and canned pumpkin puree. Homemade pumpkin puree won't work well for this recipe because it contains too much liquid.
    • Chai spice: To make this homemade pumpkin pie with chai spice, I used cinnamon, cardamom, ginger, nutmeg, allspice, and cloves. These warm spices work very well with pumpkin and complement the texture and flavor of the pie very well.
    Pumpkin pie ingredients are pumpkin puree pie crust, eggs, brown sugar, spices and evaporated milk.

    Instructions

    • Make the pie crust: If using store bought crust, skip these steps and go directly to blind baking the crust. Mix flour, sugar and salt in a food processor bowl and then add in cubed and chilled butter. Pulse a few times until the butter is mixed with the flour and resembles breadcrumbs.
    • Add in iced water and pulse until it resembles small peas and it sticks together. I transferred the dough onto a silicone pastry mat and brought it together until it formed a disk. Wrap the crust ball in a plastic wrap and refrigerate for one hour.
    • Blind bake the crust: Preheat the oven to 400 degrees F and place the pie crust out of the fridge for 30 minutes.
    • Roll out the dough to form a 12-inch circle. Place the pie dough in the pie plate. You can even freeze the pie dough at this stage and bake it later since this pie plate can go directly from freezer to oven without needing to thaw it.
    • Cover the pie crust with a parchment paper and top it with pie weights, beans or chickpeas and bake it in the oven for about 20 minutes.
    • Make the filling: Once the pie crust is cooked and cooled, start making the filling by mixing the brown sugar, spices and flour in a bowl. Add in eggs, pumpkin puree and evaporated milk using a spatula.
    • Fill the pie crust with the pumpkin pie filling and bake in the oven at 400F for about 35 minutes. The pie will be a little jiggly in the center. Let the pie cool completely before slicing.
    make the pie crust or use store bought, make the filling and bake.

    Serving suggestions

    You can't have pumpkin pie without whipped cream, right? I made some delicious homemade whipped cream using whipping cream and powdered sugar and topped this pumpkin pie with it and sprinkled with some cinnamon and allspice for extra flavor.

    a slice of pumpkin pie with chai spice.

    Frequently Asked Questions

    Should I pre bake pie crust for pumpkin pie?

    I always bake the pie crust beforehand for this recipe because it will result in a pie that has a flaky crust. If you don't pre-bake the crust, it might result in a soggy crust so my advice is to always pre-bake the crust.

    Can I use store-bought pie crust?

    Yes. You can use refrigerated pie crusts at the store and bake them at home. However, make sure not to get pre-made graham crackers crust for this recipe, that crust would work for cheesecakes and other cold desserts, but it won't work for a pumpkin pie. 

    Does pumpkin pie need to be refrigerated?

    Since homemade pumpkin pie contains eggs and milk and does not contain any preservatives, it needs to be refrigerated. Pumpkin pie lasts for about 3-4 days in the refrigerator.

    Can I freeze this pie?

    Yes, you can easily freeze pumpkin pie. Follow the easy pumpkin pie recipe below and once it's cooked and fully cooled, cover tightly with plastic wrap and freeze for up to two months. To serve, thaw in the fridge overnight and serve at room temperature.

    Homemade pumpkin pie with chai spice is delicious.

    Notes and tips

    • If you're in a pinch, use cool whip instead of making whipping cream from scratch.
    • Make sure not to over bake the pie. The center of the pie should be a little jiggly. It will set when the pie is cooled.
    • To pre-bake the pie crust, make sure you place a parchment paper on it and fill it with pie weights or beans. This will help the pumpkin pie to bake evenly and not to have bumps in the middle. 
    • It's best to use store-bought pumpkin puree for this pumpkin pie recipe since it has less water and denser texture. However, if using homemade pumpkin puree, please place it in a cheese cloth and strain the excess water before using it. 
    • Once the pumpkin pie is fully cooled, refrigerate it for at least two hours before slicing.
    A slice of pie with whole plate topped with whipped cream.

    More pumpkin recipes

    • Pumpkin Pie Brownies [Video]
    • The Best Pumpkin Pancakes Recipe
    • The Best Baked Pumpkin Donuts Recipe
    • Easy Crustless Pumpkin Pie Recipe

    Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!

    Step-by-Step Recipe

    Homemade Pumpkin Pie with Chai Spice

    Shadi HasanzadeNemati
    Homemade pumpkin pie with chai spice is exceptionally delicious. Warm spices give this holiday classic a delicious twist.
    4.82 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 1 hr
    Total Time 1 hr 30 mins
    Course Dessert
    Cuisine American
    Servings 8 servings
    Calories 407 kcal

    Ingredients
      

    Pie crust

    • 8 tbsp butter cold
    • 1 ¼ cup all purpose flour
    • ½ tablespoon granulated sugar
    • ¼ teaspoon salt
    • 3 tablespoon ice cold water

    Pumpkin pie filling

    • 1 cup brown sugar
    • 1 tbsp flour
    • ½ teaspoon ground cardamom
    • 1 tsp ground cinnamon
    • ½ tsp ground ginger
    • 1 tsp all spice
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground cloves
    • 3 large eggs room temperature
    • 15 oz canned pumpkin
    • 1 cup evaporated milk

    Whipped Cream

    • 1 cup whipping cream cold
    • 2 tablespoon powdered sugar

    Instructions
     

    Pie crust:

    • Cut the butter into 1" cubes and freeze for 20 minutes. Mix flour, sugar and salt using a pastry cutter, a food processor or just your fingers. Add the butter and mix until it's crumbly and butter pieces are as small as peas. Add ice water with a tablespoon, one spoon at a time and mix until the crust comes together.
    • Shape the dough into a ball, wrap with plastic wrap and refrigerate for one hour. When you're ready to make the pie, take the crust out of the fridge and place it on the counter for 30 minutes so it rolls out easily.

    Blind bake:

    • When ready to bake, preheat the oven to 400°F. 
    • Roll out the pie dough into a 12 inch disk. Transfer the pie dough to the glass pie pan. 
    • top the pie crust with parchment paper and fill it with beans. Bake for 15-20 minutes until the edges are golden. Take the cooked crust out of the oven and let it cool. 

    Make the filling and bake:

    • Preheat the oven to 400F. 
    • To make the filling, mix brown sugar, flour, cardamom, cinnamon, ginger, all spice, nutmeg and cloves in a large bowl.
    • Add in eggs, pumpkin puree and evaporated milk. Mix using a spatula. Do not over mix the batter. Fill the cooked pie crust with the pie filling. 
    • Bake in th eoven for about 35 minutes until it's cooked and the middle is still a little jiggly. 
    • Let the pumpkin pie cool completely at room temperature and then refrigerate for two hours. 

    Whipping cream:

    • To make whipped cream, place cold whipping cream and powdered sugar in a bowl of a stand mixer and whip on high for a few minutes until it reaches stiff peak. 
    • Spread the whipped cream on the pumpkin pie and sprinkle some all spice and cinnamon on top. 

    Notes

    1. You can use store bought pie crust for this recipe. If doing so, simply blind bake it as mentioned in the recipe. 
    2. You can use cool whip instead of homemade whipping cream. 
    3. Store the leftovers in an airtight container and refrigerate for up to 4 days. You can also freeze the pie (tightly wrapped in plastic wrap and then aluminum foil) for up to 2 months. 
    4. Make sure not to over bake the pie. The center of the pie should be a little jiggly. It will set when the pie is cooled.
    5. It's best to use store-bought pumpkin puree for this pumpkin pie recipe since it has less water and denser texture. However, if using homemade pumpkin puree, please place it in a cheese cloth and strain the excess water before using it. 
    6. Once the pumpkin pie is fully cooled, refrigerate it for at least two hours before slicing.

    Nutrition

    Calories: 407kcalCarbohydrates: 49gProtein: 7gFat: 21gSaturated Fat: 11gCholesterol: 120mgSodium: 170mgPotassium: 312mgFiber: 2gSugar: 34gVitamin A: 8888IUVitamin C: 3mgCalcium: 159mgIron: 2mg
    Did you make this recipe? Let us know how it was by leaving a comment and a 5-star review!

    This is a sponsored post written by me on behalf of OXO.

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    738 shares
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    Reader Interactions

    Comments

    1. BekahW

      November 14, 2022 at 11:37 am

      5 stars
      I would love to bake this in a springform pan with a ginger snap crust. Can I double the recipe?

      Reply
      • Shadi HasanzadeNemati

        November 16, 2022 at 7:06 am

        You can double the recipe however it'll be really thick and the baking time will increase.

        Reply
    2. Michele

      November 29, 2021 at 8:19 am

      5 stars
      The chai spices really set this pumpkin pie apart from the rest. Loved it! Thanks for sharing.

      Reply
    3. Jess

      November 29, 2021 at 6:45 am

      5 stars
      The chai spice puts this pumpkin pie over the top!

      Reply
    4. Gina

      November 29, 2021 at 6:07 am

      5 stars
      Really loved this pie! A little different than traditional pumpkin with the chai spices which was a welcomed change!

      Reply
    5. Farah Abumaizar

      November 29, 2021 at 3:04 am

      5 stars
      I like my pumpkin pie with extra extra whipped cream. This chai spiced cream looks perfect! Can't wait to try out your recipe!

      Reply
    6. Mandy Applegate

      November 29, 2021 at 2:38 am

      5 stars
      This tasted so good! I love the Chai spice!

      Reply
    7. Sandra

      November 26, 2018 at 8:03 pm

      5 stars
      Wow, the chai spices are so full of flavor and bring such a unique taste when paired with pumpkin. Extra whipped cream for me, please!

      Reply
      • Shadi HasanzadeNemati

        November 27, 2018 at 2:31 pm

        Thank you Sandra! Pumpkin pie is the best!

        Reply
    8. Tisha

      November 26, 2018 at 4:23 pm

      5 stars
      I absolutely love homemade pumpkin pie! The addition of chai spices sounds so incredible and take this recipe up a notch!

      Reply
      • Shadi HasanzadeNemati

        November 27, 2018 at 12:42 pm

        Thank you Tisha! Glad you like this homemade pumpkin pie!

        Reply

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    Welcome to Unicorns in the Kitchen, where we share delicious recipes from our kitchen to yours. You’re in for a delicious adventure and collection of unique and tasty recipes.

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