Homemade Pumpkin Pie with Chai Spice
Sep 09, 2019, Updated Nov 16, 2020
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Homemade pumpkin pie with chai spice is exceptionally delicious. Warm spices give this holiday classic a delicious twist.
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
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!
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.
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.
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.
Frequently Asked Questions
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.
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.
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.
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.
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.
More pumpkin recipes
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Homemade Pumpkin Pie with Chai Spice
Ingredients
Pie crust
- 8 tbsp butter, cold
- 1 1/4 cup all purpose flour
- 1/2 tbsp granulated sugar
- 1/4 tsp salt
- 3 tbsp ice cold water
Pumpkin pie filling
- 1 cup brown sugar
- 1 tbsp flour
- 1/2 tsp ground cardamom
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tsp all spice
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 3 large eggs, room temperature
- 15 oz canned pumpkin
- 1 cup evaporated milk
Whipped Cream
- 1 cup whipping cream, cold
- 2 tbsp 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
- You can use store bought pie crust for this recipe. If doing so, simply blind bake it as mentioned in the recipe.
- You can use cool whip instead of homemade whipping cream.
- 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.
- 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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a sponsored post written by me on behalf of OXO.
Love this twist on a traditional pumpkin pie!! I tested this out today to see if it would work for our Thanksgiving menu, and it absolutely will! I know my friends and family will love this recipe!
Chai spice goes so perfectly with pumpkin pie! I can’t believe I hadn’t thought of trying it before. Thank you!
This chai spice blend is everything! I’ll be re-making this all fall.