Saturday, November 3, 2012

Chai Pumpkin Pie

I realized in the midst of my pumpkin obsession that pumpkin spice and chai spice are quite similar. The difference is that chai is a little more spicy--with cardamom and black pepper. So why not make the pie a little more spicy too?

I adjusted my trusted recipe for a richer flavor and was not disappointed:

Chai Pumpkin Pie

3/4 cup sugar
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/2 tsp clove
1/4 tsp allspice
1/4 tsp cardamom

1 15 oz can pumpkin puree
2 eggs
1 tsp vanilla extract 
1 15 oz can evaporated milk

1. Preheat the oven to 425 F.
2. Prepare a single crust for your pie (either purchased or homemade).
3. Whisk the dry ingredients well in a separate bowl. 
4. Add pumpkin puree to dry ingredients and combine well before adding eggs one at a time followed by the vanilla.
5. Pour the evaporated milk in a small steady stream into the pie mix, stirring as you go.
6. Pour pie custard into prepared crust and bake in oven for 15 mins or until the exposed crust browns.
7. Reduce oven to 350 F and bake an additional 30 mins or until the center of the pie is firm.
8. Cool and place in the fridge until cold.
9. Share the sugar, delight in the spice.


  1. Wow, Caitlin. What a great idea. Make sure you post this recipe on Food 52.