Chai Pumpkin Pie

Hey y’all!  I’m back today with what has to be my first pumpkin recipe on this website.  How is that possible?  Today we’re making a classic pumpkin pie recipe with a blend of chai spices, including cinnamon, ginger, nutmeg, cardamom, cloves and white pepper.   Well, at any point if I have to choose between sweet potato or pumpkin, I’m always going to be #TeamSweetPotato.  

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• Ingredients
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• How to Make Chai Pumpkin Pie
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So this is a departure. And honestly it only happened because I was organizing my pantry stock and realized that I had a can of pumpkin that was expiring soon. You’re probably wondering why I, the self proclaimed Sweet Potato person even had a can of pumpkin. My dog June Bug has a wheat allergy, but pretends like she can eat whatever she wants. Typical beagle behavior.  Having cans of pumpkin is a survival tactic to ward against random bouts of upset puppy stomach.  I digress. No one wants to know about this but look at this face. 

Anyway, back to the chai pumpkin pie. My husband loves pumpkin pie but I never make it. So I had a can of pumpkin and an extra disk of vodka pie crust.  I figured I would give it a try.  Nothing to lose.  

Ingredients

• Canned pumpkin
• Sweetened condensed milk
• Eggs
• Chai spice mix (ground cinnamon, ginger, cardamom, nutmeg, cloves, white pepper)
• Salt 
• Vanilla extract 
• Bourbon
• 9-inch pie crust

A note about the pie crust. 

You can absolutely use store bought crust — no one cares. The filling is so easy to put together and the addition of chai spices takes this pumpkin pie to the next level.

If you choose to make the pie crust from scratch, I’ve been making the same vodka pie crust for years.  It literally never fails me.  My crimping skills need a bit of work, but I’m here for the challenge!

Equipment: 

• Small and Medium Bowls
• Measuring cups/spoons
• Whisk

How to Make Chai Pumpkin Pie

These instructions assume that you’ve already made the pie crust. 

• Preheat the oven to 425ºF.  Line a baking sheet with parchment paper and place the prepared pie crust on the pan. 
• In a small bowl, whisk the sugar, salt and spices together. 
• In a larger bowl, gently beat the eggs together. 

• Pour in the sugar/spice mix and blend until smooth. 
• Whisk in the canned pumpkin followed by the vanilla extract and the optional bourbon. 

• Stir the condensed milk in 3 batches.  The pie filling will be very thin– this is okay!
• Pour the pie filling into the pie crust. 

• Bake at 425 for 15 minutes.  Reduce the temperature to 350ºF and bake for another 30 to 40 minutes.  The filling should be just set. 
• Cool the pie on the counter until room temperature.  Serve right away or refrigerate. 

Storage

Chai Pumpkin Pie should be stored in the refrigerator for three or four days.  DO NOT LEAVE THE PUMPKIN PIE ON THE COUNTER.  I repeat.  Do. Not. Leave. This. Pie. At. Room. Temperature. 

Variations/Substitutions: 

• If you don’t want to mix 7 different spices together you can use a Chai SPice Mix.  I have a recipe for it, but if you want to buy it make sure it doesn’t include sugar.  
• The bourbon is always optional.  I find that it provides an extra bit of flavor, but it’s not necessary. 

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