Chai Pumpkin Pie
A creamy chai pumpkin pie infused with warm spices and black tea for a cozy, aromatic dessert perfect for fall gatherings.
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Servings: 8 Slices
Calories: 290kcal
Cost: $10–$12
Equipment
- 1 9-inch pie pan standard size
- 1 Large mixing bowl for filling
- 1 Medium saucepan to infuse cream
- 1 Whisk for mixing
- 1 Fine-mesh strainer to remove tea leaves
- 1 Rubber spatula for smooth filling
- 1 Wire cooling rack essential for setting pie
Ingredients
- 1 ½ cups Pumpkin puree use pure pumpkin, not pie filling
- 1 cup Heavy cream chai-infused with black tea
- 2 large Eggs room temperature
- ½ cup Granulated sugar
- ¼ cup Brown sugar adds depth and caramel flavor
- 2 teaspoon Chai spice blend or mix below spices
- 1 teaspoon Ground cinnamon
- ½ teaspoon Ground ginger
- ¼ teaspoon Ground cardamom fresh ground preferred
- ⅛ teaspoon Ground cloves
- 1 teaspoon Black tea leaves for infusion
- 1 teaspoon Pure vanilla extract
- ¼ teaspoon Salt balances sweetness
- 1 Unbaked pie crust 9-inch
- 1 tablespoon Butter for crust brushing if desired
Instructions
- Warm heavy cream, steep with black tea for 10 minutes, strain and cool.
- Whisk pumpkin puree, sugars, and spices until smooth.
- Add eggs one at a time, whisking well.
- Gradually add chai cream, vanilla, and salt.
- Pour filling into pie crust and smooth top.
- Bake at 425°F for 15 mins, then 350°F for 40–50 mins.
- Cool completely for 3+ hours on wire rack.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 150g | Calories: 290kcal | Carbohydrates: 36g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 75mg | Sodium: 190mg | Potassium: 250mg | Fiber: 2g | Sugar: 24g | Vitamin A: 9500IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 1.6mg