Homemade Pumpkin Pie with Chai Spice

4.88 from 16 votes

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

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: servings

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.

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.

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.

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.

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.