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Chai Spiced Pumpkin Pie

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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.
Course Desserts & Sweet Treats
Cuisine American
Keyword chai, fall baking, pie, pumpkin, pumpkin pie
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 8 servings
Calories 179
Author Laurie McNamara


  • cups pumpkin puree
  • 2 large eggs
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 1 tablespoon flour
  • 2 teaspoons Chai Spice
  • 1/2 teaspoon kosher salt
  • 1⅔ cup half and half
  • pie crust I used pistachio toasted coconut but use your favorite


  • Move your oven rack to the lower third of your oven and then preheat your oven to 425°.
  • 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° 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.


Serving: 1g | Calories: 179kcal | Carbohydrates: 26g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 188mg | Potassium: 191mg | Fiber: 1g | Sugar: 21g | Vitamin A: 7397IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 1mg