Chai Tea Pumpkin Pie

Chai Tea Pumpkin Pie

Bake up a new fall favorite with this chai-tea-infused pumpkin pie recipe.
Tea in Morocco Reading Chai Tea Pumpkin Pie 2 minutes Next Teafluencer: Mindy Carpenter

We all love a good cuppa with a slice of pumpkin pie in the fall -- but what if you could incorporate the spicy goodness of chai tea right into the pie itself? Yeah, we thought it was a fantastic idea, too. Bake this Chai Tea Pumpkin Pie for yourself and see what we mean. We can smell your happiness from here!


Chai Tea Pumpkin Pie


Crust Ingredients:

  • 4 ¬Ĺ C crushed gingersnap cookies
  • 8 T butter, melted

Filling Ingredients:

  • 15 oz. can pumpkin puree (not pumpkin pie filling), divided
  • 12 oz. can evaporated milk
  • 2 t loose chai tea leaves
  • 1 t cinnamon
  • ¬Ĺ t ginger
  • ¬ľ t cardamom
  • ¬ľ t ground cloves
  • ¬Ĺ t salt
  • 2 eggs, beaten
  • ¬ĺ C sugar

Instructions:


Crust:

  1. Preheat oven to 325¬įF.
  2. Combine the crushed gingersnap cookies and the melted butter. Press into a 9-inch pie pan and bake at 325¬įF for 10 minutes. Let cool.

Filling:

  1. Increase oven temperature to 350¬įF.
  2. In a medium bowl, combine the evaporated milk with 3 oz. of the pumpkin puree. Mix well. Add chai tea, spices, sugar and salt. Whisk to combine and set aside.
  3. In a small bowl, mix together the two beaten eggs with the remaining 12 oz. pumpkin puree.
  4. Pour the pumpkin/egg mixture into the bowl with the evaporated milk mixture. Combine well.
  5. Pour the filling into the gingerbread cookie crust.
  6. Bake at 350¬įF for 45 minutes or until a knife inserted in the center of the pie comes out clean.
  7. Top with whipped cream, ice cream, or whatever you prefer (which could be nothing but a cup of tea on the side!). Enjoy!

2 comments

Emily

Great Recipe, Loved the pumpkin chai muffins.

Great Recipe, Loved the pumpkin chai muffins.

Dana Womble

Ah, a recipe! I thought you had come up with a new Tea!

Ah, a recipe! I thought you had come up with a new Tea!

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