Chai Spiced Pumpkin Pie Recipe

Picture this: a perfectly golden pie cooling on your counter, filling your kitchen with the warm scent of cardamom, ginger, and cinnamon. That's exactly what you'll get with this Chai Spiced Pumpkin Pie Recipe. I've been making this fall favorite for years, and it never fails to steal the show at Thanksgiving dinner. What makes this Chai Spiced Pumpkin Pie Recipe different from traditional versions? We're swapping plain pumpkin spice for the bold, aromatic flavors of chai tea, creating something truly special.

This isn't just another dessert; it's a hug in pie form. The creamy pumpkin filling gets a major upgrade with chai spices that bring depth and warmth to every bite. Whether you're feeding a crowd or treating yourself to something cozy, this Chai Spiced Pumpkin Pie Recipe delivers comfort and flavor without any fuss.

Why This Cozy Autumn Pie Steals the Spotlight

Traditional pumpkin pie is great, but let's be honest: it can taste pretty similar year after year. This recipe changes everything by bringing chai tea's signature spice blend into the mix. The cardamom adds a floral sweetness, while fresh ginger brings a gentle kick that makes your taste buds wake up. It's like your favorite chai latte and classic pumpkin pie had a delicious baby.

What really sets this Chai Spiced Pumpkin Pie Recipe apart is how the spices work together. Instead of relying on store-bought pumpkin pie spice, we're building layers of flavor from scratch. The result? A pie that tastes homemade in the best way possible. This dessert pairs beautifully with vanilla ice cream, whipped cream, or even a hot cup of chai tea. It's become my go-to recipe for holiday gatherings because it feels familiar yet exciting at the same time.

Jump to:

• Ingredients
• Instructions
• Expert Cooking Tips
• Recipe Variations & Substitutions
• Equipment Recommendations
• Storage & Meal Prep Tips
• The Secret That Changed Everything
• FAQ
• Your Next Baking Adventure Awaits
• Related
• Pairing
• Chai Spiced Pumpkin Pie Recipe

Ingredients

For the Chai Spice Blend

• Ground cinnamon
• Ground cardamom
• Ground ginger
• Ground cloves
• Ground nutmeg
• Ground black pepper (optional)

For the Pumpkin Filling

• Pure pumpkin puree (canned)
• Brown sugar
• Large eggs
• Heavy cream
• Vanilla extract
• Salt

For the Crust

• Melted butter
• Pie crust (store-bought or homemade, 9-inch)

See recipe card for quantities.

Instructions

Prepare Your Workspace and Preheat

1. Preheat your oven to 375°F (190°C).
2. Take your pie crust out of the fridge and let it sit at room temperature for about 10 minutes.
3. Line a baking sheet with parchment paper and place your pie pan on it (catches any spills).
4. Gather all your ingredients and measuring tools so everything's within reach.

Mix the Chai Spice Blend

1. In a small bowl, whisk together cinnamon, cardamom, ginger, cloves, nutmeg, and black pepper.
2. Set aside 1 teaspoon of this mixture for garnishing later.
3. Give it a quick smell; if the aroma doesn't make you smile, adjust the spices to your preference.

Create the Pumpkin Filling

1. In a large mixing bowl, combine pumpkin puree and brown sugar until smooth.
2. Add your chai spice blend and whisk until evenly distributed.
3. Beat in the eggs one at a time, making sure each one is fully mixed before adding the next.
4. Slowly pour in the heavy cream and vanilla extract while stirring continuously.
5. Add the salt and mix until the filling is completely smooth and silky.
6. Taste a tiny bit (it's safe; the eggs will cook) and adjust spices if needed.

Assemble and Bake

1. Remove from oven and let cool completely on a wire rack (this takes about 2-3 hours).
2. Roll out your pie crust and fit it into a 9-inch pie pan, trimming any excess.
3. Crimp the edges with a fork or your fingers for a decorative touch.
4. Pour the chai pumpkin filling into the crust, filling it about ¾ of the way full.
5. Brush the crust edges with melted butter to help them brown beautifully.
6. Bake for 50-60 minutes, until the edges are set but the center still jiggles slightly.
7. If the crust browns too quickly, cover the edges with aluminum foil strips.

Expert Cooking Tips

• Temperature Matters Room temperature ingredients blend more smoothly, so take your eggs and cream out of the fridge 30 minutes before baking. This prevents lumps and creates a silkier filling.
• The Jiggle Test Your pie is done when the outer 2 inches are firm but the center still wobbles like soft jello. It will continue cooking as it cools, so don't overbake or you'll end up with cracks.
• Fresh vs. Ground Spices Freshly ground spices make a noticeable difference in this Chai Spiced Pumpkin Pie Recipe. If you have whole cardamom pods or fresh ginger, use those instead. Grind cardamom seeds in a spice grinder and grate fresh ginger with a microplane.
• Crust Protection Create a foil ring before baking by cutting the center out of a square of foil. Place it over the pie crust edges to prevent burning while the filling sets.
• Make-Ahead Magic You can prepare the chai spice blend up to a month ahead and store it in an airtight container. The filling can be made a day in advance and kept refrigerated until you're ready to bake.
• Avoid Soggy Bottoms Blind bake your crust for 10 minutes before adding the filling. Just line it with parchment paper, fill with pie weights or dried beans, and bake at 375°F. This creates a barrier that keeps the crust crispy.

Recipe Variations & Substitutions

Dietary Modifications

• Vegan Chai Pumpkin Pie Replace eggs with ⅔ cup silken tofu blended until smooth, or use 3 flax eggs. Swap heavy cream with full-fat coconut cream and use vegan butter for the crust. The texture stays creamy and delicious.
• Gluten-Free Option Use your favorite gluten-free pie crust or make one with almond flour. The filling is naturally gluten-free, so you're almost there already.
• Sugar-Free Version Substitute brown sugar with ¾ cup erythritol or monk fruit sweetener. The pie won't caramelize quite as much, but it still tastes wonderful.

Flavor Twists

• Add ¼ cup strong brewed chai tea to the filling for an even deeper chai flavor. Reduce the cream by ¼ cup to compensate for the liquid. You can also swirl in 2 tablespoons of maple syrup for a subtle sweetness that pairs beautifully with the spices.
• For a chai pumpkin cheesecake hybrid, blend 8 oz softened cream cheese into the filling before adding the eggs. This creates an incredibly rich, tangy version of this Chai Spiced Pumpkin Pie Recipe.

Crust Alternatives

• Try a gingersnap cookie crust for extra spice. Crush 1½ cups gingersnaps, mix with ¼ cup melted butter, and press into your pie pan. No baking needed before filling. Graham cracker crust works great too, bringing a hint of sweetness that complements the chai spices.

Equipment Recommendations

• 9-inch pie pan: A glass or ceramic pan helps the crust bake evenly and lets you check the bottom for doneness.
• Mixing bowls: One large and one small bowl for keeping ingredients organized.
• Wire whisk: Essential for creating smooth, lump-free filling.
• Measuring cups and spoons: Accurate measurements make this Chai Spiced Pumpkin Pie Recipe turn out perfect every time.
• Wire cooling rack: Allows air to circulate under the pie so the bottom stays crisp.
• Aluminum foil: For protecting crust edges from over-browning.
• Pie weights or dried beans: If you're blind-baking the crust for extra crispness.

Storage & Meal Prep Tips

Refrigerator Storage

• Cover your cooled pie loosely with plastic wrap or aluminum foil and store in the fridge for up to 4 days. The chai spices actually deepen in flavor after a day or two, making leftovers even better. Serve cold or bring to room temperature for 30 minutes before eating.

Freezer Instructions

• This Chai Spiced Pumpkin Pie Recipe freezes beautifully for up to 2 months. Wrap the completely cooled pie tightly in plastic wrap, then cover with foil. Thaw in the refrigerator overnight before serving. You can also freeze individual slices wrapped separately for quick treats.

Make-Ahead Strategy

• Bake the pie up to 2 days before your event. Keep it refrigerated and covered. For best results, bring it to room temperature 1 hour before serving. The flavors meld together even more, making it taste like you spent all day in the kitchen.

FAQ

Your Next Baking Adventure Awaits

Now that you've mastered this Chai Spiced Pumpkin Pie Recipe, your fall dessert game just leveled up. The warm chai spices bring something special to your table that regular pumpkin pie simply can't match. Whether you're serving it at Thanksgiving or enjoying a slice with your afternoon coffee, this pie delivers cozy comfort every single time.

Don't stop here though. If you loved this recipe, you need to try our Blueberry Cheesecake Cookies Recipe for a fruity twist on classic cookies, or dive into our S'mores Cookie Recipe that brings campfire nostalgia right to your kitchen. Both pair wonderfully with the warm spices in this Chai Spiced Pumpkin Pie Recipe. Drop a comment below and let me know how yours turned out; I'd love to hear about your favorite way to serve it!

Thanks for baking along with me!
By Lisa Johnson ✨

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Pairing

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