Chai Pumpkin Pie

18 Nov

If you’ve ever made pumpkin pie without using pumpkin spice mix, and likewise, made your own chai without the tea mix, you may have realized that the two are not dissimilar. In fact, the only spices that separate them are cardamom, allspice and occasionally black pepper. So why not combine the two? Here’s an easy way to spice up your classic Thanksgiving dessert, without adding prep time!

Chai Pumpkin Pie Recipe


3/4 cup granulated sugar
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/2 tsp clove
1/4 tsp allspice
1/4 tsp cardamom

Wet Ingredients

1 15 oz can pumpkin puree
2 eggs
1 tsp vanilla extract
1 15 oz can evaporated milk


Preheat the oven to 425°F. Prepare a single crust for your pie (either purchased or homemade). Whisk the dry ingredients well in a separate bowl. Add pumpkin puree to dry ingredients and combine well before adding eggs one at a time followed by the vanilla. Pour the evaporated milk in a small steady stream into the pie mix, stirring as you go. Pour pie custard into prepared crust and bake in oven for 15 minutes or until the exposed crust browns. Reduce oven to 350°F and bake an additional 30 minutes or until the center of the pie is firm. Cool and place in the fridge until cold. Share the sugar; delight in the spice.

2 Responses to “Chai Pumpkin Pie”

  1. vinicooksveg November 18, 2012 at 10:30 am #

    That looks so delicious and beautiful. With tea makes it more interesting.

    • Cassidy Fazio December 5, 2012 at 11:56 pm #

      Thank you! We think so too and love the creative combo!

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