This is a classic, smooth pumpkin pie with one change: the usual spices get a masala chai lift from cardamom, ginger and a pinch of black pepper. It still tastes like Thanksgiving, just warmer and a little more interesting. A store-bought crust keeps it simple, and because pumpkin pie needs time to set, it is the perfect dessert to bake the day before.

Chai-Spiced Pumpkin Pie

Smooth, creamy pumpkin pie spiced like masala chai with cinnamon, ginger, cardamom, cloves and a pinch of black pepper. Easy with a store-bought crust and best made a day ahead.

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Prep Time 15

Cook Time 55

Cooling 2

Total Time 3 10

Servings: 8 slices

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1 unbaked 9-inch pie crust store-bought or homemade, fitted into a 9-inch (23 cm) pie dish
15 oz can pumpkin puree 425 g; plain pumpkin, not pumpkin pie filling
12 fl oz can evaporated milk 354 ml
2 large eggs
0.75 cup light brown sugar 150 g, packed
1 tsp ground cinnamon
1 tsp ground ginger
0.75 tsp ground cardamom
0.25 tsp ground cloves
0.25 tsp ground nutmeg
1 pinch finely ground black pepper about 1/8 tsp
0.5 tsp salt

Equipment

1 9-inch pie dish
1 Mixing Bowl
1 Whisk

Method

Heat the oven to 425°F (220°C) with a rack in the lower third. Put the pie dish with the crust on a baking sheet.
Whisk the eggs in a large bowl. Add the pumpkin, brown sugar, cinnamon, ginger, cardamom, cloves, nutmeg, black pepper and salt and whisk until smooth.
Slowly whisk in the evaporated milk until fully combined. Pour the filling into the crust.
Bake for 15 minutes, then lower the oven to 350°F (175°C) and bake for 40 to 50 minutes more, until the edges are set and the center still wobbles slightly when you gently shake the pan. If the crust edge browns too fast, cover it with strips of foil.
Cool the pie on a rack for at least 2 hours so the filling sets. Serve at room temperature or chilled, with whipped cream.

Notes

Make ahead: bake up to 2 days ahead. Once cool, cover and keep it in the fridge.

Chai whipped cream: whip 1 cup cold heavy cream with 2 tbsp powdered sugar and a pinch each of cinnamon and cardamom.

Spice swap: no cardamom? Use 2 1/2 tsp pumpkin pie spice in place of all the ground spices, plus the pinch of pepper.

Cracks: a crack in the center usually means the pie baked a little too long. Take it out while the very middle still wobbles; it finishes setting as it cools.

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