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

Scale

1 can (15 ounces) canned pumpkin

1 1/2 cups (12 ounces) evaporated milk

2 eggs

1 cup (200 grams) granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cardamom

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon white pepper

1/2 teaspoon salt

1 tablespoon vanilla extract

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Preheat the oven to 425ºF. Line a cookie sheet with parchment paper.
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.
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, once cool, store the chai pumpkin pie in the refrigerator.
Serve with whipped cream or ice cream.