Pumpkin Chai Pie Recipe – Spiced Indian-Inspired Fall Dessert

Last Updated on 2 months by Neha Deshmukh

Pumpkin Chai Pie Recipe – Spiced Indian-Inspired Fall Dessert

Hello friends! Fall is officially here, and you know what that means – pumpkin everything! But this isn’t just pumpkin. This is a Pumpkin Chai Pie, a warm hug in dessert form, inspired by the incredible flavors of Indian chai. I first made this a few years ago trying to blend my love for American pumpkin pie with the comforting spices I grew up with, and it’s been a family favorite ever since. It’s a little different, a little unexpected, and totally delicious.

Why You’ll Love This Recipe

This Pumpkin Chai Pie takes the classic fall dessert and gives it a beautiful, aromatic twist. The warm chai spices – cinnamon, ginger, cardamom, and a few secret additions – elevate the pumpkin flavor to something truly special. It’s perfect for Thanksgiving, Diwali, or just a cozy night in. Plus, it’s surprisingly easy to make, even if you’re not a seasoned baker!

Ingredients

Here’s what you’ll need to create this spiced masterpiece:

• 1 homemade nut-free pie crust or store-bought crust
• 3 large eggs
• 425g (15 ounce can) pumpkin puree
• 120ml (0.5 cup) heavy cream or coconut milk
• 120ml (0.5 cup) maple syrup
• 30ml (2 tablespoons) sugar (optional, adjust to taste)
• 5ml (1 teaspoon) cinnamon
• 2.5ml (0.5 teaspoon) ground ginger
• 2.5ml (0.5 teaspoon) ground cardamom
• 1.25ml (0.25 teaspoon) ground fennel
• 1.25ml (0.25 teaspoon) salt
• 0.625ml (0.125 teaspoon) black pepper
• 0.625ml (0.125 teaspoon) ground cloves
• 240ml (1 cup) heavy whipping cream or coconut cream
• 30ml (2 tablespoons) powdered sugar or honey
• 4 green cardamom pods

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Chai Spice Blend: This is where the magic happens! We’re using cinnamon, ginger, cardamom, fennel, cloves, and a tiny pinch of black pepper. Don’t skip the fennel and pepper – they add a subtle complexity that really elevates the flavor.
• Pumpkin Puree: Use 100% pumpkin puree, not pumpkin pie filling. The quality matters! Libby’s is a reliable brand, but you can also make your own if you’re feeling ambitious. About 425g (15 ounces) is what you’re looking for.
• Maple Syrup vs. Sugar: I love using maple syrup for a more nuanced sweetness, but granulated sugar works just fine. Adjust the amount to your liking.
• Dairy-Free Option: Coconut milk and coconut cream are fantastic substitutes for heavy cream. They add a lovely subtle coconut flavor that complements the spices beautifully. Just make sure to use full-fat versions for the best texture.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 175°C (350°F).
2. In a large bowl, whisk together the eggs, pumpkin puree, cream (or coconut milk), maple syrup, sugar (if using), cinnamon, ginger, cardamom, fennel, salt, black pepper, and cloves. Whisk until everything is beautifully smooth and combined.
3. Pour the pumpkin filling into your unbaked pie crust. Gently place the pie on a baking sheet – this makes it easier to handle and catches any potential spills.
4. Bake for 60-65 minutes. If the crust edges start to brown too quickly, cover them loosely with foil.
5. The pie is done when the center is slightly wobbly but the edges are set. It will continue to firm up as it cools.
6. Let the pie cool completely – at least 2 hours – before serving. Patience is key!

While the pie cools, let’s make the whipped cream:

1. Lightly crush the cardamom pods to release their fragrant seeds.
2. In a chilled bowl, whip the heavy cream (or coconut cream) with the powdered sugar (or honey) and crushed cardamom seeds until stiff peaks form.

Expert Tips

• Don’t overbake the pie! A slightly wobbly center is perfect.
• For a smoother filling, strain the pumpkin puree through a fine-mesh sieve before using.
• Chilling the pie completely allows the flavors to meld and the texture to set.

Variations

Want to customize this pie? Here are a few ideas:

• Vegan Pumpkin Chai Pie: Simply use coconut milk and coconut cream, and ensure your pie crust is vegan-friendly. My friend, Priya, swears by using a flax egg in the filling for extra richness!
• Gluten-Free Pumpkin Chai Pie: Use a gluten-free pie crust. There are some fantastic store-bought options available now, or you can make your own.
• Spice Level Adjustment: Feel free to adjust the amount of chai spices to your liking. If you love a bolder flavor, add a little more cinnamon or cardamom. For a milder pie, reduce the spices slightly.
• Festival Adaptations: This pie is wonderful for Thanksgiving, but it also fits beautifully into Diwali celebrations. The warm spices are reminiscent of traditional Indian sweets.

Serving Suggestions

Serve your Pumpkin Chai Pie chilled or at room temperature, topped with a generous dollop of cardamom whipped cream. A sprinkle of chopped pistachios or a dusting of cinnamon adds a lovely finishing touch. It pairs perfectly with a cup of hot chai, of course!

Storage Instructions

Leftover pie can be stored in the refrigerator for up to 3 days. Cover it tightly to prevent it from drying out.

FAQs

Let’s answer some common questions:

• What is the best type of pumpkin puree to use? 100% pumpkin puree is the way to go! Avoid pumpkin pie filling, which already contains spices and sugar.
• Can I make the pie crust ahead of time? Absolutely! You can make the pie crust a day or two in advance and store it in the refrigerator.
• How can I tell if the pie is fully baked? The center should be slightly wobbly, but the edges should be set. It will firm up as it cools.
• Can this pie be frozen? Yes, you can freeze the baked pie for up to 2 months. Wrap it tightly in plastic wrap and then foil.
• What is the origin of Chai spices and how do they complement pumpkin? Chai spices originated in India and are traditionally used in a warming, aromatic tea. The spices – cinnamon, cardamom, ginger, cloves, and pepper – have a natural affinity for pumpkin, enhancing its sweetness and adding depth of flavor.
• Can I adjust the sweetness level of the pie? Yes! Reduce or increase the amount of maple syrup or sugar to suit your taste.