Chai-Spiced Pumpkin Pie: A Cozy Twist on a Fall Classic

There’s something magical about the scent of pumpkin pie wafting through the house, especially when it’s infused with fragrant chai spices.

I’ve always loved experimenting with classic recipes, and my chai-spiced pumpkin pie is a perfect example. 

By adding cardamom, ginger, and a hint of black pepper to the traditional cinnamon and nutmeg, I’ve created a pie that’s both familiar and excitingly new. 

The chai spices add depth and complexity to the sweet pumpkin filling, making each bite a delightful adventure for the taste buds.

The Best Chai-Spiced Pumpkin Pie

A chai-spiced pumpkin pie is a cozy twist on the classic dessert, blending the creamy, smooth pumpkin filling with the warm, aromatic flavors of chai spices.

Chai spices are a blend of warm, aromatic spices traditionally used in masala chai, a spiced tea originating from India. These spices create a rich, flavorful profile that’s both warming and slightly sweet.

This pie pairs wonderfully with hot beverages. My go-to choices are, Chai Masala Tea, Spiced Apple Cider, and Pumpkin Spice Latte. 

For a boozy pairing, I enjoy a glass of dessert wine like Sauternes or late-harvest Riesling. The sweetness complements the spices beautifully.

This recipe is perfect for holiday gatherings or just a special treat on a chilly evening. I can’t wait to share my tips for achieving the perfect silky texture and beautifully spiced flavor. 

Trust me, once you try this chai-spiced version, you might never go back to plain old pumpkin pie again!

Chai-Spiced Pumpkin Pie Recipe

A chai-spiced pumpkin pie is a cozy twist on the classic dessert we know and love, blending the creamy, smooth pumpkin filling with the warm, aromatic flavors of chai spices.

Ingredients

The essence of this recipe is all about the spices, so let’s explore everything you’ll need to create this delicious treat.

For the Crust:

1 ½ cups all-purpose flour

½ teaspoon salt

½ cup cold unsalted butter, cubed

4-6 tablespoons ice water

For the Filling:

1 ¾ cups pumpkin purée (canned or fresh)

¾ cup heavy cream (or coconut milk for a dairy-free option)

½ cup brown sugar

¼ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground cardamom

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground allspice

Pinch of black pepper (optional, for extra chai spice kick)

Pinch of salt

For the Topping (Optional):

Whipped cream (regular or coconut-based)

Ground cinnamon for sprinkling

Fresh Pumpkin vs. Pumpkin Purée:

Canned pumpkin purée is my go-to for its convenience and dependable results, whether I’m making Pumpkin Cheesecake Pie or Pumpkin Pecan Praline Pie. It’s easy to find and always turns out great. However, if you’re feeling adventurous, fresh pumpkin can add a wonderful homemade touch to your recipe.

For fresh pumpkin, choose sugar pumpkins or pie pumpkins. These smaller, sweeter varieties are much better for cooking than the larger carving pumpkins.

Spice It Your Way

The chai spice blend is what gives this pie its unique, warm, and aromatic flavor. The beauty of making it yourself is that you can tweak it to match your personal taste. Here’s a guide to balancing your spices:

• Warming Cinnamon: If you love that classic warmth, adding an extra teaspoon of cinnamon can really elevate the classic chai flavor profile.
• Floral Cardamom: Cardamom isn’t for everyone. It’s a little floral and slightly exotic so give it a sniff and a taste test before adding it.
• Zingy Ginger: A bit of extra ginger adds a zesty, slightly spicy kick. If you like a little heat in your spice blend, this is your go-to.
• Clove for Depth: Cloves are bold and can easily take over the flavor. If you’re not into super intense spice, scale it back or skip it entirely.
• Black Pepper Twist: Sounds weird in a dessert, but trust me—just a pinch adds depth and complexity. It’s what gives chai that signature “something extra.”
• Sweet or Savory: If you have a sweet tooth then sprinkle in a touch of nutmeg or a dash of vanilla bean powder. For an earthier flavor profile try a pinch of fennel or allspice.

Instructions

Now it’s time for the main event, let’s bake a delicious pie.

Prepare the Crust:

For the best results and a flaky crust keep your flour and butter in the freezer before starting the crust.

In a large bowl, mix the flour and salt together.

Add the cold butter and blend it using a pastry cutter or your hands until the mixture looks like coarse crumbs.

Gradually add ice water, one tablespoon at a time, stirring until the dough comes together.

Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

On a floured surface, roll out the chilled dough and transfer it to a 9-inch pie dish. Trim the excess and crimp the edges to your liking.

Make the Filling:

Preheat the oven to 350°F (175°C).

In a large mixing bowl, whisk together the pumpkin purée, heavy cream, brown sugar, granulated sugar, eggs, and vanilla until smooth.

Add the spices (cinnamon, ginger, cardamom, nutmeg, cloves, allspice, black pepper, and salt) and whisk until fully combined.

Assemble and Bake:

Pour the filling into the prepared crust.

Bake the pie for 45-55 minutes, or until the center is set and only slightly jiggles when gently shaken. If the crust edges brown too quickly, cover them with foil or a pie shield.

Remove the pie from the oven and let it cool to room temperature, then refrigerate until chilled.

Serve Your Pie:

Top each slice with whipped cream and a sprinkle of ground cinnamon, if desired.

Serve chilled or at room temperature.

Storing the Leftovers:

Here are some easy steps to store your chai-spiced pumpkin pie:

For short-term storage (Up to 3 Days), allow the pie to cool to room temperature to prevent condensation, then wrap loosely with plastic wrap or aluminum foil, or store it in an airtight container. Place the covered pie in the refrigerator. 

For long-term storage (Up to 1 Month), ensure the pie has fully cooled before freezing, cover the pie tightly with plastic wrap, followed by a layer of aluminum foil to protect it from freezer burn.

To serve, thaw the pie in the refrigerator overnight. Avoid thawing at room temperature, as it may affect the texture.

Chai-Spiced Pumpkin Pie is your classic pumpkin pie’s sophisticated cousin. The one who drinks chai lattes and wears cozy scarves like in a Hallmark movie. 

With its warm, aromatic spices and creamy pumpkin filling, it’s like fall wrapped up in a slice. So grab your fork, savor the chai-spiced goodness, and let this pie be the star of your fall season!

For an even more indulgent recipe try a Maple Bacon Pumpkin Pie or even a Caramel Apple version. The pumpkin pie possibilities are endless!