Masala Chai Pumpkin Pie

masala chai pumpkin pie


Pie crust:

  • homemade nut-free pie crust or store-bought crust (see notes for an almond crust recipe)

Pumpkin Pie Filling:

  • 3 large eggs, room temperature
  • 1 (15 ounce) can of pumpkin puree
  • ½ cup heavy cream OR full-fat canned coconut milk OR (nut) milk of choice
  • ½ cup maple syrup
  • 2 tablespoons sugar, optional for a sweeter pie

Chai Spices:

  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground fennel
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon ground cloves

Cardamom Whipped Cream:

  • 1 cup heavy whipping cream (or canned coconut cream)
  • 2 tablespoons powdered sugar (or honey)
  • 4 green cardamom pods, discard shell and crush seeds


  1. Preheat the oven to 350F.
  2. Combine the pumpkin pie filling ingredients (including chai spices) in a bowl and mix well. Pour this filling into either a homemade pie crust or a store-bought crust.
  3. Bake the pie for 60-65 minutes, checking on the pie periodically to make sure the crust isn’t getting too brown (if it looks brown, cover it with foil and continue to bake).
  4. Remove the pie from the oven. The filling should look mostly set but it’s okay if the center wiggles a bit as the pie will continue to cook as it cools.
  5. Allow the pie to cool for a couple hours then serve with whipped cream. If making the pie in advance, loosely cover and keep in the fridge for 3-4 days or tightly cover and keep in the freezer for up to two months.

How to make cardamom whipped cream:

  1. Pour the cream, powdered sugar and crushed cardamom seeds into a stand mixer (or use a hand-held electric mixer) and whisk on medium-high speed for 4-5 minutes, or until you see peaks form.

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