Homemade Pumpkin Pie with Chai Spice

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 with you!

This post is sponsored by OXO. All opinions are mine.  

The best ever homemade pumpkin pie

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.

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!

What spices do you put in pumpkin pie?

To make this homemade pumpkin pie, 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.

Pumpkin pie ingredients

To make a delicious chai pumpkin pie, you need a pie crust, brown sugar, eggs, spices, evaporated milk and pumpkin puree.  You can use homemade pumpkin puree but I prefer canned pumpkin puree since the texture is denser.

How to make easy pumpkin pie from scratch

Start by making the pie dough. I used half of the recipe for our unicorn’s blueberry pie crust. To make the pie 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 an OXO Silicone Pastry Mat and brought it together until it formed a disk. I love how this pastry mat provides essential information for baking.

Wrap the crust ball in a plastic wrap and refrigerate for one hour. Preheat the oven to 400F and place the pie crust out of the fridge for 30 minutes. Roll out the dough to form a 12-inch circle. I used OXO Dough Rolling Bag which rolls perfectly round crusts for pies. I love it because it keeps the countertop clean and releases the dough easily.

Then I placed the pie dough in my OXO Glass 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 beans or chickpeas and bake it in the oven for about 20 minutes.

Once the pie crust is cooked and cooled, start making the filling by mixing brown sugar 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.

Whipped cream to top the homemade pumpkin pie

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

Should I pre bake pie crust for pumpkin pie

This step is optional. I always bake the pie crust beforehand because it will result in a pumpkin 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.

Does pumpkin pie need to be refrigerated

Since homemade pumpkin pie has 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 homemade pumpkin pie be frozen?

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 to make no fail pumpkin pie

• You can use homemade or refrigerated pie dough for this recipe.
• 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.
• Once the pumpkin pie is fully cooled, refrigerate it for at least two hours before slicing.

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