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Homemade Pumpkin Pie with Chai Spice

Homemade pumpkin pie with chai spice is exceptionally delicious. Warm spices give this holiday classic a delicious twist.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 8 servings
Calories: 407 kcal
Course: Dessert
Cuisine: American

Ingredients

Pie crust
  • 8 tbsp butter cold
  • 1 1/4 cup all purpose flour
  • 1/2 tbsp granulated sugar
  • 1/4 tsp salt
  • 3 tbsp ice cold water
Pumpkin pie filling
  • 1 cup brown sugar
  • 1 tbsp flour
  • 1/2 tsp ground cardamom
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp all spice
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 3 large eggs room temperature
  • 15 oz canned pumpkin
  • 1 cup evaporated milk
Whipped Cream
  • 1 cup whipping cream cold
  • 2 tbsp powdered sugar

Instructions

Pie crust:
    Cup of Yum
  1. Cut the butter into 1" cubes and freeze for 20 minutes. Mix flour, sugar and salt using a pastry cutter, a food processor or just your fingers. Add the butter and mix until it's crumbly and butter pieces are as small as peas. Add ice water with a tablespoon, one spoon at a time and mix until the crust comes together.
  2. Shape the dough into a ball, wrap with plastic wrap and refrigerate for one hour. When you're ready to make the pie, take the crust out of the fridge and place it on the counter for 30 minutes so it rolls out easily.
Blind bake:
  1. When ready to bake, preheat the oven to 400°F. 
  2. Roll out the pie dough into a 12 inch disk. Transfer the pie dough to the glass pie pan. 
  3. top the pie crust with parchment paper and fill it with beans. Bake for 15-20 minutes until the edges are golden. Take the cooked crust out of the oven and let it cool. 
Make the filling and bake:
  1. Preheat the oven to 400F. 
  2. To make the filling, mix brown sugar, flour, cardamom, cinnamon, ginger, all spice, nutmeg and cloves in a large bowl.
  3. Add in eggs, pumpkin puree and evaporated milk. Mix using a spatula. Do not over mix the batter. Fill the cooked pie crust with the pie filling. 
  4. Bake in th eoven for about 35 minutes until it's cooked and the middle is still a little jiggly. 
  5. Let the pumpkin pie cool completely at room temperature and then refrigerate for two hours. 
Whipping cream:
  1. To make whipped cream, place cold whipping cream and powdered sugar in a bowl of a stand mixer and whip on high for a few minutes until it reaches stiff peak. 
  2. Spread the whipped cream on the pumpkin pie and sprinkle some all spice and cinnamon on top. 

Notes

  • You can use store bought pie crust for this recipe. If doing so, simply blind bake it as mentioned in the recipe. 
  • You can use cool whip instead of homemade whipping cream. 
  • Store the leftovers in an airtight container and refrigerate for up to 4 days. You can also freeze the pie (tightly wrapped in plastic wrap and then aluminum foil) for up to 2 months. 
  • Make sure not to over bake the pie. The center of the pie should be a little jiggly. It will set when the pie is cooled.
  • It's best to use store-bought pumpkin puree for this pumpkin pie recipe since it has less water and denser texture. However, if using homemade pumpkin puree, please place it in a cheese cloth and strain the excess water before using it. 
  • Once the pumpkin pie is fully cooled, refrigerate it for at least two hours before slicing.

Nutrition Information

Calories 407kcal (20%) Carbohydrates 49g (16%) Protein 7g (14%) Fat 21g (32%) Saturated Fat 11g (55%) Cholesterol 120mg (40%) Sodium 170mg (7%) Potassium 312mg (9%) Fiber 2g (8%) Sugar 34g (68%) Vitamin A 8888IU (178%) Vitamin C 3mg (3%) Calcium 159mg (16%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 407

% Daily Value*

Calories 407kcal 20%
Carbohydrates 49g 16%
Protein 7g 14%
Fat 21g 32%
Saturated Fat 11g 55%
Cholesterol 120mg 40%
Sodium 170mg 7%
Potassium 312mg 7%
Fiber 2g 8%
Sugar 34g 68%
Vitamin A 8888IU 178%
Vitamin C 3mg 3%
Calcium 159mg 16%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.