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    Home » Pies and Cobblers

    Published: Sep 21, 2022Modified: May 22, 2024 by Richelle Tucker ·

    Chai Pumpkin Pie

    Jump to Recipe·Print Recipe
    A slice of chai pumpkin pie with a dollop of whipped cream on a white plate.

    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.  

    Jump to:
    • Ingredients
    • Equipment: 
    • How to Make Chai Pumpkin Pie
    • Storage
    • Variations/Substitutions: 
    • More Pie Recipes
    • Recipe
    • Recipe

    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. 

    June Bug

    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.  

    Photo of ingredients on white background.

    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. 

    Pie Crust in pan set on top of a cookie sheet.

    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. 
    A glass bowl of sugar and chai spices with a whisk.
    Two eggs in a glass bowl.
    Process Shot: The eggs and sugar mixture are being whisked together in a glass bowl.
    • Pour in the sugar/spice mix and blend until smooth. 
    • Whisk in the canned pumpkin followed by the vanilla extract and the optional bourbon. 
    Process shot: adding the canned pumpkin in with the eggs and sugar.
    Process shot: whisking the canned pumpkin in with the eggs and sugar.
    A close up of vanilla extract.
    • 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. 
    A stream of condensed milk being poured into the glass bowl with the pie filling.
    Pumpkin pie filling in a glass bowl.
    Pumpkin pie on a cookie sheet before going into the oven.
    • 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. 
    A whole baked chai pumpkin pie.

    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. 

    A slice of chai pumpkin pie on a white plate with a cup of coffee.

    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. 

    More Pie Recipes

    • Cookie butter pie in a pie plate
      Easy Cookie Butter Pie
    • A serving of peach cobbler with a dollop of whipped cream.
      Peach Cobbler with Cake Mix
    • Spiced Apple Pie Bars
    • Graham Cracker Crust

    Recipe

    Print

    Recipe

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    A slice of chai pumpkin pie with a dollop of whipped cream on a white plate.

    Chai Pumpkin Pie


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    • Author: Richelle Tucker
    • Total Time: 1 hour
    • Yield: 1 9 inch pie 1x
    Print Recipe
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    Description

    A classic pumpkin pie recipe with a blend of chai spices, including cinnamon, ginger, nutmeg, cardamom, cloves and white pepper.


    Ingredients

    Scale

    1 can (15 ounces) canned pumpkin

    1 ½ cups (12 ounces) evaporated milk

    2 eggs

    1 cup (200 grams) granulated sugar

    1 teaspoon ground cinnamon

    ½ teaspoon ground ginger

    ½ teaspoon ground cardamom

    ¼ teaspoon ground nutmeg

    ¼ teaspoon ground cloves

    ¼ teaspoon white pepper

    ½ teaspoon salt

    1 tablespoon vanilla extract


    Instructions

    1. Preheat the oven to 425ºF. Line a cookie sheet with parchment paper.

    2. If using homemade pie crust, roll it out and fit it to a 9-inch pie pan.  Set the pie crust on the prepared cookie sheet. 

    3. In a small bowl, whisk the sugar, salt and spices together. 

    4. In a larger bowl, gently beat the eggs together. 

    5. Pour in the sugar/spice mix and blend until smooth. 

    6. Whisk in the canned pumpkin followed by the vanilla extract and the optional bourbon. 

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

    8. Pour the pie filling into the pie crust. 

    9. 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. 

    10. Cool the pie on the counter until room temperature, once cool, store the chai pumpkin pie in the  refrigerator. 

    11. Serve with whipped cream or ice cream.

    • Prep Time: 15
    • Cook Time: 45
    • Category: Pies

    Did y'all make this recipe?

    I love seeing your bakes in real life.  Make sure y'all tag @southernshellebakes on Instagram.

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    Hey Y'all. I'm Richelle, the baker behind Southern Shelle! I started this blog back in 2011 while I was awaiting my bar exam results and I wanted a little of piece home [South Carolina!] while we lived in the DMV area. We eventually moved back south, but that's even more reason to celebrate southern baking and plentiful White Lily Flour!

    More about me →

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