Spiced Chai Pumpkin Pie

Discover an exotic twist on a classic dessert with our Spiced Chai Pumpkin Pie. This delightful variation combines the rich, creamy texture of pumpkin with the aromatic warmth of chai spices, perfect for cozy autumn gatherings.

Prep time: 15 minutes
Cook time: 55 minutes
Serves: 8

Ingredients

1 1/2 cups pumpkin puree

3/4 cup evaporated milk

1/2 cup granulated sugar

1/4 cup packed brown sugar

2 large eggs

1 tsp vanilla extract

1 1/2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cardamom

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1/4 tsp salt

1 pre-made 9-inch pie crust

Whipped cream for serving

Instructions

1. Preheat your oven to 425°F.

2. In a large mixing bowl, combine pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth.

3. Stir in the ground cinnamon, ginger, cardamom, cloves, nutmeg, and salt, ensuring spices are evenly distributed.

4. Pour the mixture into the pre-made pie crust, spreading it evenly.

5. Bake in preheated oven for 15 minutes. Reduce the temperature to 350°F and bake for an additional 40 minutes or until the filling is set and a toothpick inserted into the center comes out clean.

6. Allow the pie to cool completely on a wire rack before serving.

7. Serve topped with a dollop of whipped cream.

Storage

Store leftover pie in the refrigerator for up to 4 days, covered with plastic wrap or foil.

Reheating

To reheat, place slices in the oven at 300°F for 10 minutes or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.