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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.

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 280 kcal
Author Shadi HasanzadeNemati

Ingredients

  • 1 pie crust See note #1
  • 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

  1. Preheat the oven to 400F. 

  2. Roll out the pie dough into a 12 inch disk. Transfer the pie dough to the glass pie pan. 

  3. top the pie crust with parchment paper and fill it with beans. 

  4. Bake for 15-20 minutes until the edges are golden. 

  5. Take the cooked crust out of the oven and let it cool. 

  6. Preheat the oven to 400F. 

  7. Meanwhile, in a large bowl, mix brown sugar, flour, cardamom, cinnamon, ginger, all spice, nutmeg and cloves. 

  8. Add in eggs, pumpkin puree and evaporated milk. Mix using a spatula. Do not over mix the batter. 

  9. Fill the cooked pie crust with the pie filling. 

  10. Bake in th eoven for about 35 minutes until it's cooked and the middle is still a little jiggly. 

  11. Let the pumpkin pie cool completely at room temperature and then refrigerate for two hours. 

  12. 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. 

  13. Spread the whipped cream on the pumpkin pie and sprinkle some all spice and cinnamon on top. 

Recipe Notes

  1. You can use any pie crust recipe you like or my unicorn blueberry pie recipe for the crust. 
  2. If your pie crust is golden brown, cover the edges using an aluminum foil.