4.8 from 27 votes
Chai Pumpkin Pie
Warm Chai Pumpkin Pie is a twist on your favorite dessert. Chai spices mix so well with pumpkin pie — you'll be coming back for more and more!
Prep Time
1 hr
Cook Time
1 hr mins
Servings: 8 slices
Course:
Dessert
Cuisine:
Indian , American
Ingredients
- 2 ½ cups (10 oz/355 g) all-purpose flour
- 2 cups (15 oz/425 g) pumpkin puree
- Pie crust leaves* (see note below)
- 1 teaspoon granulated sugar
- 1 ½ cups (12 fl oz/360 ml) evaporated milk
- pumpkin seeds
- 1 teaspoon salt
- 2 large eggs
- Whipped cream or ice cream
- 1 cup (8 oz/225 g) cold butter (I like to freeze it for 30 min before using)
- 2 teaspoons vanilla extract
- ¾ cup (6 fl oz/180 ml) ice-cold water (water kept cold using ice cubes)
- 1 cup (6 oz/170 g) light brown sugar
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Notes
- *To make the pie crust leaves, roll out the dough to 1/8 inch thickness and cut out shapes using cookie cutters. Place on a parchment lined baking tray and brush with egg wash (1 egg mixed with + 1 tsp of water) and sprinkle with granulated sugar. Bake for around 30 min at 200 C (375 F) for 20-30 minutes or until golden brown.