Chai Pumpkin Pie with a Flaky Crust - Easy Recipe

This Chai Pumpkin Pie is sweet, and perfectly flavored with warm chai spices... All on a, easy homemade flaky pie crust!

Looking for something to kick up your pumpkin pie game this Thanksgiving? This Chai Pumpkin Pie is just the ticket!

If you like classic pumpkin pie and chai flavored drinks during the fall and winter... You're going to LOVE this Chai Pumpkin Pie!

You know the saying, "Necessity is the mother of invention." Well, it's true! This recipe was born because I was out of pumpkin pie spice, so I tried the Bengal Spice Tea bag contents instead and it was a hit with the family!

It's the perfect combination of rich traditional pumpkin pie and warm Chai spices: roasted chicory and carob, cinnamon, ginger, cloves, cardamom and pepper!

You could buy all those spices and combined them to make the perfect Chai seasoning... But I just buy a box of Bengal Spice tea by Celestial seasonings!

Chai Pumpkin Pie Ingredients

• Dough for 1 flaky pie crust. I use my mother egg and vinegar pie crust recipe!
• 15 ounces of pureed pumpkin
• 1 cup of evaporated milk or cream
• ¾ cup of packed brown sugar
• 3 small eggs (or 2 large eggs)
• 2 teaspoons ground cinnamon
• 1 tea bag of Bengal Spice tea, cut open to use
• ¼ teaspoon salt

How to Make Chai Pumpkin Pie

This recipe is very simple... You just combine all the ingredients (except the pie crust) in a large bowl, and whisk till well combined! Then pour it into a rolled out pie crust, bake, cool... And Enjoy!

First, preheat your oven to 425 degrees F., and move the rack to the center position.

Get your pie crust ready: Roll the dough out on a floured surface to about ⅛ - ¼ inch thick, and place it in your pie pan. Trim the edges with a knife, leaving about 1 an inch of dough over the sides of the pie plate. Use your fingers to flute the edges if you'd like.

In a large mixing bowl add the pumpkin puree, milk or cream, salt, brown sugar, cinnamon, contents of 1 Bengal Spice Tea bag, and eggs. Whisk till all the ingredients (especially the eggs) are well incorporated!

Pour your pumpkin mixture into your raw pie crust.

Place the raw chai pumpkin pie into the preheated oven and bake at 450 for 10 minutes.

Reduce the heat to 350 degrees F and bake for another 50 minutes. Then use hot pads to remove your pie from the oven to a cooling rack. Cool for 2 hours, then serve with whipped cream and a sprinkle of ground cinnamon!

Make-Ahead Tips:

While the full pie is best enjoyed fresh, you can certainly prepare the filling in advance. Here's how:

• Combine Ingredients: Mix all the filling ingredients (pumpkin puree, milk, brown sugar, cinnamon, tea bag contents, eggs, and salt) in a large bowl.
• Chill the Filling: Cover the bowl with plastic wrap and refrigerate for up to 24 hours.
• Assemble and Bake: When ready to bake, assemble the pie as directed in the recipe.

Freezing Instructions:

Unbaked Pie:

1. Wrap Tightly: Wrap the unbaked pie in plastic wrap, then in aluminum foil.
2. Freeze: Place the wrapped pie in the freezer for up to 3 months.
3. Bake from Frozen: When ready to bake, thaw the pie in the refrigerator overnight. Then, bake as directed in the recipe, adding an extra 15-20 minutes to the baking time.

Baked Pie:

• Cool Completely: Let the baked pie cool completely on a wire rack.
• Wrap Tightly: Wrap the cooled pie in plastic wrap, then in aluminum foil.
• Freeze: Place the wrapped pie in the freezer for up to 2 months.
• Thaw and Serve: Thaw the frozen pie in the refrigerator overnight. Before serving, let it sit at room temperature for a couple of hours to soften.

Chai Pumpkin Pie Recipe Card

If you try this recipe... I'd really appreciate a star rating or review on the recipe card... Thank You!

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