Name: Spiced Chai Pumpkin Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 flaky pie crust; 2 eggs; 15 ounces pumpkin puree; 12 ounces evaporated milk; 0.75 cup maple syrup; 2.5 teaspoons homemade chai spice mix; homemade whipped cream

From the Cook

1/5

Spiced Chai Pumpkin Pie

Flavor the Moments Verified

Flavorthemoments.com

Ingredients

Warning0 allergens identified

Spiced Chai Pumpkin Pie

1 flaky pie crust

2 eggs

15 ounces pumpkin puree not pumpkin pie filling

12 ounces evaporated milkdo not substitute with sweetened condensed milk

¾ cup maple syrup

2 ½ teaspoons homemade chai spice mix sub with pumpkin pie spice

homemade whipped creamoptional

Instructions

Visit Blog

Instructions

Follow the instructions for the pie crust and chill for 30 minutes to 1 hour, or use your favorite store bought brand. Be sure to use a deep dish 9" pie pan for this recipe.

Preheat the oven to 425 degrees. Place the eggs in a large bowl and beat lightly. Add the pumpkin puree, evaporated milk, maple syrup and chai spice and whisk until well combined.

Pour the filling into the prepared pie crust and bake for 15 minutes at 425 degrees, then reduce the oven temperature to 350 degrees and bake for 45-50 minutes or until puffed and slightly wobbly in the center. Place a pie shield over the crust once it becomes golden brown (about 20-25 minutes after baking), and begin checking for doneness after 45 minutes as all oven temperatures vary.

Cool completely on a wire rack, then chill before serving if desired. Serve topped with homemade whipped cream and a sprinkle of additional chai spice, if desired. Enjoy!

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Toast Your Chai Spices 🌟
Lightly toast your whole chai spices in a dry pan for 1-2 minutes before grinding to intensify their flavors and create a more complex, aromatic spice blend.
Prevent Soggy Crust 🥧
Brush the unbaked pie crust with a thin egg white layer and pre-bake for 10 minutes before adding the filling to create a moisture barrier that keeps the crust flaky.
Smooth Filling Technique ✨
Blend your pumpkin filling mixture for 1-2 minutes until completely smooth and aerated, which creates a silkier texture and prevents lumps in the final pie.
Precise Baking Temperature ⏱️
Start baking at 425°F for 20 minutes, then reduce to 350°F to prevent the filling from cracking while ensuring it sets properly in the center.
Make-Ahead Storage Strategy 🎯
Prepare the pie filling up to 2 days ahead and refrigerate in an airtight container, then assemble and bake fresh for optimal crust texture and flavor.