A fun twist on a classic! Chai Pumpkin Pie is everything you love about pumpkin pie but with the added bonus of chai spices. Top with whipped cream and crushed pepitas for a delicious fall dessert.
Chai pumpkin pie!!!!!!!!!!!
Can you tell I’m excited about this? It was on a total whim, but I took a chance and used my mom’s traditional pumpkin pie recipe and altering it a smidgen and also adding in my homemade chai spice.
I was pretty hopeful, my fingers were double crossed in hopes this pie wouldn’t be a bust.
And friends, it did not disappoint. I’m not the hugest fan of pumpkin pie. I mean, I like it but if I had to choose between pecan or pumpkin… I’d go for the pecan every time.
However. I had my BFF Nichole over, the morning after I made this pie, for coffee and to taste test the chai pumpkin pie… for breakfast. I’ll share our thoughts at the end of the post.
Side Note: coffee and pie need to be together. Forever and always. Amen.
Preheat your oven to 425℉ (or 220℃).
In a medium bowl combine the 1-1/2 cups of pumpkin, 2 eggs, 1/2 cup of granulated sugar and 1/4 cup light brown sugar, 1 tablespoon flour, 2 teaspoons of chai spice and 1/2 teaspoon kosher salt.
Whisk until smooth and all of the ingredients are combined.
Next pour in the 1-2/3 cup of half and half…
Loook how beau-ti-ful!
Lastly pour the pumpkin chai filling into your prepared crust. I used this pistachio toasted coconut pie crust… which is amazing but you can use any pie crust you choose.
Then slide the pie into your preheated oven for 15 minutes. Then reduce the heat to 350℉ (or 180℃) and bake for 40 to 45 minutes or until the center is set and a tester comes out clean. Every oven is different so check on it when the oven is at the 35 minute mark.
If the edges of your crust brown too quickly, cover crust edge with thin strips of aluminum foil or use a pie crust shield.
Serve with a dollop of homemade whipped cream on top and sprinkle with pistachios OR crushed roasted pepitas.
At first, I tasted the pumpkin and I was like: hmmmm okay. However, immediately I was hit with the chai spice. Which then rolled in and the buttery pistachio and toasted coconut crust. I couldn’t shovel it in any faster.
Nichole loved the pie and she really loved the crust too. She said and I quote “If you love chai, then you’ll love this chai pumpkin pie!” I don’t think she intended to rhyme but it totally works.
This chai pumpkin pie is pretty freaking delicious guys and I hope you give it a try!
Chai Spiced Pumpkin Pie
- Move your oven rack to the lower third of your oven.
- Preheat your oven to 425℉ (or 220℃).
- In a mixing bowl combine the pumpkin, eggs, both granulated and light brown sugars, flour, chai spice and salt.
- Next, pour the pumpkin filling into your chilled pie crust and bake for 15 minutes. Then immediately reduce your oven temperature to 350℉ (or 180℃) and continue to bake for 35-45 minutes or until the center of your pie is set. A tester comes out mostly clean.
- If the edges of your pie crust brown too quickly, cover crust edge with foil or use a pie crust shield.
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