This Warm Chai Pumpkin Pie is a cozy twist on a classic, blending the rich, spiced warmth of chai with creamy pumpkin filling. The velvety texture melts on your tongue, while hints of cinnamon, cardamom, and ginger create a symphony of autumnal flavors. Perfect for chilly evenings, it’s a dessert that feels like a hug in every bite.
With just over an hour of prep and a little over an hour to bake, this pie is surprisingly simple yet utterly indulgent. The golden, flaky crust contrasts beautifully with the smooth, spiced filling, making it a showstopper for any gathering. Serve it warm, and let the aromatic spices fill your kitchen with irresistible comfort.
Ingredients for Warm Chai Pumpkin Pie
- For The Crust:
- 2 ½ cups (10 oz/355 g) all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 cup (8 oz/225 g) cold butter (freeze for 30 minutes before using for best results)
- ¾ cup (6 fl oz/180 ml) ice-cold water (keep cold with ice cubes)
- For The Filling:
- 2 cups (15 oz/425 g) pumpkin purée
- 1 ½ cups (12 fl oz/360 ml) evaporated milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (6 oz/170 g) light brown sugar
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- To Decorate:
- Pie crust leaves (optional, see note below)
- Pumpkin seeds
- Whipped cream or ice cream (for serving)
Step-by-Step Instructions
- Prepare the Crust:
- In a bowl, mix flour, sugar, and salt until combined.
- Grate the cold butter using a box grater (or cube it into small pieces).
- Mix the grated butter into the flour mixture until well-dispersed. The mixture should be chunky for flakiness.
- Add ½ cup (4 fl oz/120 ml) of ice water, then 1 tablespoon at a time until the dough forms a ball. Add more water if needed.
- Gently form the dough into a ball on a floured surface. Wrap in plastic wrap and refrigerate for 1 hour (or freeze for 30 minutes).
- Grease a 9 or 10-inch (23-25 cm) pie plate with butter. Roll the dough to ⅛-inch (¼ cm) thickness, ensuring it’s larger than the pie plate.
- Place the dough into the pie plate, trim excess, and crimp the edges. Chill until ready to use.
- Make the Filling:
- Preheat the oven to 425°F (220°C).
- In a bowl, combine pumpkin purée, evaporated milk, eggs, and vanilla. Blend until smooth.
- In a separate bowl, mix brown sugar, cardamom, cinnamon, ginger, allspice, cloves, black pepper, and salt.
- Gently combine the sugar-spice mixture with the pumpkin mixture until smooth.
- Assemble and Bake:
- Pour the filling into the prepared pie crust. Tap the pie gently on the counter to release air bubbles.
- Bake at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (180°C) and bake for 35-40 minutes, or until the center is set. (Cover the edges with foil if they brown too quickly.)
- Serve and Decorate:
- Cool the pie for 10-15 minutes before serving, or chill completely for cleaner cuts.
- Decorate with pie crust leaves, pumpkin seeds, and whipped cream or ice cream. Store leftovers covered in the refrigerator for up to a week.
Perfect Pairings: Toppings and Serving Ideas
Elevate your Warm Chai Pumpkin Pie with creative toppings and accompaniments. A dollop of freshly whipped cream or a scoop of vanilla ice cream adds a creamy contrast to the spiced filling. For a crunchy twist, sprinkle toasted pumpkin seeds or a drizzle of caramel sauce on top. If you’re feeling festive, garnish with the pie crust leaf cutouts for a charming autumnal touch.
Storage and Reheating Tips
Store leftover pie covered in the refrigerator for up to one week. To maintain freshness, wrap it tightly in plastic wrap or place it in an airtight container. For a warm slice, reheat individual portions in the microwave for 15-20 seconds or in a preheated oven at 350°F (180°C) for 5-10 minutes. If the crust starts to soften, a quick toast in the oven will restore its flakiness.
Time-Saving Hacks for Busy Bakers
Short on time? Use a store-bought pie crust to skip the dough-making step. For the filling, prepare the spice mix ahead of time and store it in an airtight container. You can also make the pie a day in advance—it tastes just as delicious chilled! If you’re grating frozen butter for the crust, work quickly to keep it cold and ensure a flaky result.
Recipe Variations to Try
Experiment with different flavors to make this pie your own. Swap the evaporated milk for coconut milk for a dairy-free version, or add a splash of rum or bourbon to the filling for a boozy twist. If you’re not a fan of chai spices, try a classic pumpkin pie spice blend instead. For a nutty flavor, mix in chopped pecans or walnuts into the filling.
Equipment Tips for Pie Perfection
Using the right tools can make all the difference. A pastry cutter or fork helps blend the butter into the flour for a flaky crust. If rolling out dough, a silicone rolling pin or rolling pin with guides ensures even thickness. To prevent overbrowning, keep a sheet of aluminum foil handy to cover the crust edges during baking. And don’t forget a 9 or 10-inch pie plate for the perfect fit!
Warm Chai Pumpkin Pie
Ingredients
For The Crust
- 2 ½ cups all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 cup cold butter I like to freeze it for 30 min before using
- ¾ cup ice-cold water water kept cold using ice cubes
For The Filling
- 2 cups pumpkin purée
- 1 ½ cups evaporated milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup light brown sugar
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon black pepper
- ¼ teaspoon salt
To Decorate
- Pie crust leaves * (see note below)
- Pumpkin seeds
- Whipped cream or ice cream
Instructions
- For The Crust: Mix together the flour, sugar, and salt until combined.
- Next, using the larger side box grater, grate the butter, working quickly to avoid warming the butter. If you don’t have a box grater, cube the butter into small pieces.
- Mix the grated butter into the flour mixture until it is well-dispersed. You can also cube the butter and cut it into the mixture using a pastry cutter or fork until you are left with pea-sized morsels. Note that it is okay for the mixture to be chunky — this creates flakiness in the dough.
- Mix in the ice water using a fork. Add ½ cup (4 fl oz/120 ml) of the water first, and then add 1 tablespoon at a time until it comes together into a ball. If the dough is too dry, add a tablespoon or so more of the water as needed.
- Gently push the dough onto a floured surface and form it into a ball using your hands. Be careful not to overwork the mixture, as you want to keep the overall temperature of the dough cool. Wrap the dough with plastic wrap, then place it in the refrigerator for at least 1 hour or in the freezer for 30 min before using.
- To prepare the pie shell, grease a 9 or 10-inch (23-25 cm) pie plate with butter. Then dust a work surface with flour, unwrap the dough, and dust with flour. Roll the dough to about ⅛-inch thickness (¼ cm), dusting with more flour as necessary. You want the dough to be larger than the pie plate, as it shrinks while baking. Gently pick up the dough and place it into the pie plate. Cut off a little of excess hanging, leaving about ½-inch (1 cm) of hanging. Fix cracks with the extra dough. I like to use the remaining pie dough to make leaf cutouts (see note below.) Gather the scraps and cover them with plastic wrap. Store in the fridge until you are ready to use.
- Tuck in the excess and crimp the edges using your thumb and forefinger. You can also press a fork around the ridge of the dough to crimp the dough. Chill the pie crust until you are ready to use.
- For the Filling: Preheat the oven to 425°F (220°C).
- Combine the pumpkin purée, evaporated milk, eggs, and vanilla, and blend until smooth.
- In a small bowl, mix together the brown sugar, ground cardamom, cinnamon, ground ginger, ground allspice, ground cloves, and salt until well combined.
- Gently mix the sugar and spice mixture with the pumpkin mixture until smooth.
- Pour the filling into the prepared pie crust and give it a couple of taps on the counter to release air bubbles.
- Bake the pie at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (180°C) and continue baking for 35-40 minutes or until the center of the pie has set. (Note: It could take slightly longer, depending on your oven and the size of your pan. You want the center to be set and the edges should be slightly puffed. If you notice the edges browning too quickly while in the oven, cover the crust with aluminum foil)
- This pie is delicious, warm, or cold. Cool the pie for 10-15 minutes before serving, or chill completely (this makes for cleaner cuts.) Serve the pie with the leaf cutouts, pumpkin seeds, and whipped cream or ice cream. Store leftovers covered in the refrigerator for up to a week.
