As the leaves turn auburn and the air begins to carry a crisp chill, there’s nothing quite as comforting as the warm, aromatic embrace of a Spiced Chai Pumpkin Pie. This delightful twist on a seasonal classic brings together the creamy richness of pumpkin with the exotic allure of chai spices. Imagine slicing into this pie at a family gathering, the scent of cinnamon, cardamom, and cloves weaving through the room, sparking conversations and creating lasting memories. It’s a dessert that’s not only delicious but a heartwarming celebration of togetherness and creativity.

Recipe Summary

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Servings: 8
  • Skill Level: Intermediate

Ingredients

  • 1 pre-made pie crust or homemade pie crust
  • 1 can (15 oz) pumpkin puree
  • 1 cup evaporated milk
  • 2 large eggs
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • Whipped cream (optional, for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Roll out the pie crust and gently press it into a 9-inch pie dish. Trim excess dough and crimp the edges for a decorative finish.
  3. In a large mixing bowl, combine the pumpkin puree, evaporated milk, and eggs. Whisk until smooth.
  4. Add the brown sugar, granulated sugar, cinnamon, cardamom, ginger, cloves, nutmeg, salt, and vanilla extract to the bowl. Mix until all the ingredients are thoroughly incorporated.
  5. Pour the pumpkin mixture into the prepared pie crust, smoothing the top with a spatula.
  6. Bake in the preheated oven for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until a knife inserted near the center comes out clean.
  7. Remove the pie from the oven and let it cool on a wire rack. Allow it to cool completely before serving, ideally letting it chill for 2 hours or more to set properly.
  8. Garnish with whipped cream if desired and serve with a warm cup of chai tea for the ultimate autumn indulgence.

Helpful Tips

  • If you’re short on time, you can use store-bought pumpkin pie spice instead of individual spices. Use 2 1/2 teaspoons of pumpkin pie spice in place of the spices listed.
  • For a dairy-free version, substitute the evaporated milk with coconut milk and ensure your pie crust is dairy-free.
  • If you don’t have cardamom, you can omit it or replace it with additional cinnamon.
  • This pie can be made a day ahead and stored in the refrigerator. Let it come to room temperature before serving.

Conclusion

When the aroma of Spiced Chai Pumpkin Pie fills your home, you’ll know the season of cozy gatherings and warm moments has arrived. This recipe is a true testament to the magic that happens when tradition meets a touch of creativity. I invite you to share your own creations using the hashtag #ZynahzRecipes or tag us on Instagram @Zynahz. Don’t forget to leave your thoughts on our website at www.zynahz.com and subscribe to our newsletter for more delicious updates. Follow Zynahz on social media for daily doses of culinary inspiration. Happy baking!

Last Update: November 28, 2024