A slice of chai-spiced pumpkin pie on a plate next to a cup of coffee.

Chai Spiced Pumpkin Pie

This isn’t your everyday pumpkin pie. Pumpkin spice is huge at the moment, but what about a pie with smooth, creamy and unique comforting flavors of chai tea.

This pie carries a history as layered as its taste. It’s a nod to the classic American pumpkin pie, but with our genuine chai tea added for a little something extra. The chai spices mingle with the filling, playing off the quiet tea flavors, offering a depth of flavor in each spoonful. Just as a side note – we’ve used a pre-made pastry pie crust for this recipe, but you can of course make your own short crust pastry.

Chai Spiced Pumpkin Pie
Preparation time: 1 hour
Servings: 6

Calories: 315 per serve


  • 1 15-ounce can (425 grams) pumpkin puree
  • 1 cup (200 grams) packed dark brown sugar
  • 2 teaspoons (10 grams) ground cinnamon
  • 1 teaspoon (5 grams) ground ginger
  • 1/2 teaspoon (2.5 grams) ground cloves
  • 1/2 teaspoon (2.5 grams) ground allspice
  • 1/4 teaspoon (1.25 grams) ground cardamom
  • 1/4 teaspoon (1.25 grams) salt
  • 2 large eggs
  • 1 1/2 cups (355 milliliters) heavy cream
  • 1/2 cup (125 milliliters) brewed Chai tea
  • 1 pre-made pie crust


  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. In a large bowl, combine pumpkin puree, brown sugar, spices, and salt.
  3. Beat in the eggs, heavy cream, and brewed Chai tea until smooth.
  4. Pour the mixture into the pre-made pie crust.
  5. Bake for 15 minutes, then reduce the temperature to 350 degrees F (175 degrees C) and bake for another 40-50 minutes, or until a knife inserted into the pie comes out clean.
  6. Allow the pie to cool on a cooling rack for at least 2 hours before serving.

Equipment List

  • 9-inch pie dish
  • Electric mixer or whisk
  • Mixing bowls
  • Measuring cups and spoons
  • Oven
  • Cooling rack

I love any type of pie, and pumpkin pie is one of my all time favorites. Needless to say, the chai spice flavor elevates this recipe to one of the greats.

This pie has a great combination of smooth pumpkin filling, hints of spice, and tea undertones. Every bite was a well-balanced fusion of flavors that lingered nicely. The pie had a golden crust and a delicately spiced filling, making it visually appealing as well as tasty.

Photo of author
A self-proclaimed tea explorer, Jess began her journey with tea as a hobby and it quickly blossomed into an enchanting love affair. From the rich, historical tapestries of traditional Chinese blends, to the modern twists of herbal infusions, there’s no leaf unturned.

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