Pumpkin pie is a classic dessert enjoyed by many during the fall season, but have you ever tried adding chai tea flavor to it? Chai pumpkin pie, also known as “chai pie,” is the perfect combination of warm spices and pumpkin. As a barista, I have experimented with different ways to incorporate chai into my baking, and this recipe has become a personal favorite.
Not only does this recipe add a unique twist to the traditional pumpkin pie, but the warm and cozy aroma from the chai will fill your kitchen with an irresistible fragrance. It’s an excellent addition to any holiday gathering or just a cozy night in. With simple ingredients and easy-to-follow instructions, this recipe is perfect for both experienced bakers and those just starting in the culinary world.
Join me on this delicious journey of creating a chai-inspired pumpkin pie that is sure to become a new favorite in your seasonal dessert rotation.
Why You’ll Love This Recipe
For lovers of spicy, sweet and creamy flavors, this pumpkin pie with chai tea flavor, also known as chai pie, epitomizes dessert perfection. The rich blend of spices infused into the pie are guaranteed to fill your home with a cozy aroma that will ignite your senses. Prepare your taste buds for an incredulous experience of chai spice blended into the classic pumpkin pie filling.
The intense flavor of the Chai tea teabags will bring a new depth of flavor to your pumpkin puree. The use of fresh ginger adds complexity to the toppings and brings an overall unexpected punch in every bite. What’s even more intriguing is how the traditional pumpkin pie spicing has been updated with masala chai infusion! At first glance and even more so at first taste you can immediately identify it as a fusion between a classic holiday favorite pumpkin pie and a traditional black tea made by infusing ginger, cardamom pods, peppercorns, cinnamon sticks, and star anise and boiled in water with Assam tea leaves.
This recipe hails from one of the most renowned bloggers known for their creative recipe innovation, Half Baked Harvest. Not only will this recipe make your taste buds go wild but it guarantees that you will be the talk of Thanksgiving amongst family and friends who are lucky enough to try it.
Indulge in a warm slice of pie accompanied by fresh whipped cream or topped with a scoop of vanilla ice cream to complement the spicy notes prevalent throughout this masterpiece.Chai Pumpkin Pie is perfect for cozying up on chilly fall nights or serving up as a grand finale dinner party dish; after trying this recipe you’ll wonder why you ever stuck to the original plain pumpkin pie recipe! Trust us – it won’t disappoint.
- 2 cups canned pumpkin
- 1 1/2 cups coconut milk
- 2 chai tea teabags
- 1/2 cup heavy whipping cream
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 15 oz can sweetened condensed milk
- ½ teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger powder
- ¼ teaspoon ground clove
- ¼ teaspoon grated fresh ginger
- ½ teaspoon nutmeg
- 1 pre-made flaky pie crust for a 9-inch pie
- For the Chai Spice Mix:
- 4 ounces (about 12 teaspoons) masala chai tea blend OR store-bought tea latte concentrate such as Big Train or homemade chai concentrate from Half Baked Harvest.
- 3/4 cup granulated sugar
- 4 tablespoons unsalted butter, melted.
Note: Store-bought pumpkin puree can be substituted for canned pumpkin puree. Also, unflavored coconut milk or whole milk can also be used instead of coconut milk.
The Recipe How-To
Preheat Your Oven:
Before starting the recipe, it is important to preheat your oven to 425°F/220°C. While your oven is getting ready, you can start preparing the crust.
Making The Crust:
For this recipe, we recommend using a flaky pie crust. You can buy a ready-made pie crust or make your own homemade crust. If you decide to make your own pie crust, mix together 1 1/4 cups all-purpose flour, 1/2 teaspoon salt, and 1/2 teaspoon granulated sugar in a mixing bowl. Then cut in 1 stick cold unsalted butter and 3-4 tablespoons cold water until the mixture forms into dough.
Prepare The Pie Filling:
In a mixing bowl, whisk together two large eggs then add 15 oz of canned pumpkin puree, 1 cup of coconut milk, and ½ cup of heavy whipping cream. After whisking the ingredients together thoroughly, add 1 tablespoon chai tea, light brown sugar, ½ teaspoon cinnamon powder, ¼ teaspoon ginger powder, ¼ teaspoon nutmeg powder and a pinch of salt to create the delicious chai-spiced pumpkin pie filling.
Baking The Pie:
Pour the chai-spiced pumpkin pie filling into the unbaked pie crust and bake on the center rack of your preheated oven for 15 minutes. Reduce the heat to 350°F/180°C and bake for another 40-45 minutes until you notice that the edges are set and firm but the center jiggles slightly.
Remove from oven and let it cool completely before slicing it. For best results, refrigerate for at least an hour before serving.
Top with whipped cream or serve with Chai Tea Latte on a side to double down on spicy taste.
Now we hope you are ready to bake yourself a delicious chai pumpkin pie!
Substitutions and Variations
One of the greatest things about cooking is that you can tweak and adjust to your heart’s content. Don’t have all the ingredients at hand? No problem. Here are some suggested substitutions and variations to make the recipe your own.
For the crust, you can use a pre-made store-bought pie crust, or try something new like a gingersnap or shortbread cookie crust. As for the filling, instead of using canned pumpkin puree, you can try making your own homemade pumpkin puree from scratch.
If you’re not a fan of chai tea flavor, try substituting with other popular baking spices such as cardamom, allspice, or ground cloves. Or if you prefer a stronger tea taste, use black tea leaves or a spicier chai concentrate.
For those looking for a healthier alternative to heavy cream, try substituting with coconut milk or almond milk. To reduce the amount of sugar used in this recipe, opt for natural sweeteners like maple syrup or honey.
And for those who crave a little extra kick in their pumpkin pie, add a sprinkle of black pepper to the spice mix or try making a “Dirty Chai” version by adding espresso shots to your chai tea latte mixture.
Overall, don’t be afraid to get creative with substitutions and variations to make this delicious Chai Pumpkin Pie truly unique and unforgettable.
Serving and Pairing
Once your chai pumpkin pie is out of the oven, it’s time to serve and savor its delectable flavors. This chai-spiced dessert is perfect for fall evenings and Thanksgiving gatherings, especially when served with a dollop of whipped cream.
Pairing your chai pumpkin pie with a hot cup of tea is a simple yet delicious way to amplify its flavors. A warm cup of chai tea or even a pumpkin spice chai latte will pair perfectly with this dessert.
If you’re looking for something a little more indulgent, serve this pie alongside creamy vanilla ice cream. The smooth texture will balance out the spiced flavors of the pie perfectly.
For an additional kick of flavor, drizzle homemade caramel sauce over each slice. The sweetness of the caramel will pair perfectly with the chai spice in the pie.
If you’re feeling adventurous, try serving this pie along with some dirty chai – a classic chai tea latte with added espresso shots to make it even more energizing. Half Baked Harvest’s recipe for Dirty Chai Concentrate pairs particularly well with this spiced pumpkin treat.
No matter how you choose to serve your chai pumpkin pie, it’s sure to impress your guests and leave them craving another slice.
Make-Ahead, Storing and Reheating
One of the great benefits of pumpkin pie is that it can be made ahead of time and stored for later. With this recipe, you can make the chai pumpkin pie up to one day in advance if stored in the fridge wrapped in plastic wrap or aluminum foil. This way, you can save time on the day of your big gathering and ensure that you have a perfect dessert ready to go.
When it comes to reheating your pumpkin pie, there are a few things you should keep in mind. Ideally, you want to avoid reheating in the microwave as it may result in a soggy crust or unevenly cooked filling. Instead, preheat your oven to 350°F (175°C), then place your leftover pie in the oven for 10-15 minutes until warm throughout.
If you desire to store your chai pumpkin pie even longer, it’s best to freeze. The pie will last for up to 2 months when stored properly in an airtight container or tightly wrapped with disposable wrap. Simply allow it to thaw in the refrigerator overnight and reheat thoroughly following the same instructions above.
To enjoy your chai pumpkin pie at its best, serve it warm with homemade whipped cream or a scoop of vanilla ice cream. Finally, let the comforting taste of Masala Chai takes over!
Tips for Perfect Results
As someone who has made countless pumpkin pies with chai tea flavor, I’ve learned a few tricks to help you achieve the perfect dessert every time. Here are some tips to ensure that your chai pie comes out just as delicious as mine.
Firstly, be careful not to overmix the pie filling. Overmixing can create air bubbles and cause the filling to crack while baking. Instead, mix the ingredients until well combined but stop as soon as the mixture is smooth.
Secondly, ensure that your pumpkin puree is smooth and consistent in texture. This will make a difference in how smooth and creamy your pie turns out. If you find any lumps, use a blender or food processor to make it silky-smooth.
Thirdly, use fresh ginger and spices. Freshly grated ginger has a more potent flavor than powdered ginger. We want our Chai Pie to have that warming depth of flavor.
Fourthly, let your Chai Pumpkin Pie cool completely before serving it. It needs at least two hours of rest after being taken out of the oven so that all the ingredients can set completely.
Fifthly, store any leftovers in the refrigerator to avoid spoilage. A leftover slice reheated for 15-20 seconds in the microwave will regain its warmth for a deliciousness.
In conclusion, these helpful tips will surely elevate this chai pumpkin pie recipe into an unforgettable one!
In conclusion, this pumpkin pie with chai tea flavor recipe is the perfect way to spice up your fall dessert game. With the warm and cozy flavors of chai tea blended with the classic taste of pumpkin pie, this recipe is sure to impress your family and friends.
Using basic ingredients that can be found at any grocery store and simple instructions, you can whip up a delicious and unique dessert that will have everyone asking for seconds. Plus, with variations and substitutions listed in this article, you can easily modify the recipe to fit any dietary or flavor preferences.
Don’t be afraid to experiment with different spices or try serving the chai pumpkin pie with a dollop of whipped cream or a drizzle of caramel sauce. Whether you’re savoring it on a chilly autumn evening or sharing it at a holiday gathering, this chai pumpkin pie will be a crowd pleaser.
So grab your apron and get ready to impress with this mouth-watering recipe. Trust us, once you’ve tried it, there’s no going back to plain old pumpkin pie.
Pumpkin Pie With Chai Tea Flavor (Chai Pie) Recipe
- 12 inch. round pie crusts
- 2 cups canned pumpkin
- 1 1/2 cups light brown sugar
- 1/2 cup heavy whipping cream
- 1/2 cup coconut milk
- 2 elmstock chai tea teabags
- 3 eggs
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger powder or 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon clove
- 1/4 cup hot water
- 1. Preheat oven to 350 degrees F.
- 2. Brew two chai tea bags in ¼ cup boiling hot water.
- 3. Place pie crust in a glass pie dish , crimp the edges and place in the freezer for 15 minutes.
- 4. Put pie crust in dish in the oven for 20 minutes.
- 5. Remove from the oven and cool.
- 6. While crust is cooling whisk sugar, eggs, salt cinnamon, ginger and cloves in a bowl, Add pumpkin, cream, coconut milk and chai tea and blend well until very smooth.
- 7. Pour filling into crust and bake pie for 45 minutes or until a knife can be inserted into the center and come out clean.
- 8. Remove from oven and cool before serving.
Your Own Notes
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John has been working in the coffee industry for over five years, having started out as a barista in the bustling city of Los Angeles. He fell in love with the craft and set out to expand his knowledge and understanding of coffee. He has traveled all over the world, visiting coffee farms and learning from the best in the industry. His mission is to share his love of coffee and its unique flavors with others, and The Drive Coffee Bar is his way of doing that.