Pumpkin Pie with Chai Tea Flavor Chai Pie
Infuse your holiday dessert table with the warm, aromatic flavors of spiced tea in this delightful Pumpkin Pie with Chai Tea Flavor, lovingly dubbed "Chai Pie." This recipe takes a classic pumpkin pie and elevates it with the rich, cozy essence of chai by steeping creamy, velvety heavy cream with fragrant chai tea bags. A luscious blend of pumpkin puree, brown sugar, and warming spices like cinnamon, ginger, and cloves pairs perfectly with the chai notes, creating a dessert that’s both familiar and intriguingly exotic. Perfect for autumn gatherings, this pie is baked in a flaky crust and chilled to perfection, ensuring each slice offers a flawless balance of texture and flavor. Top it with dollops of whipped cream for a festive flourish, and watch as this creative twist on a tradition becomes the star of your celebration.
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Recipe Information
Ingredients
- 15 oz Pumpkin puree
- 2 Chai tea bags
- 1 cup Heavy cream
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 2 large Eggs
- 1 tsp Cinnamon
- 0.5 tsp Ground ginger
- 0.25 tsp Ground cloves
- 1 tsp Vanilla extract
- 0.25 tsp Salt
- 1 Pie crust (store-bought or homemade)
- 1 cup Whipped cream (optional, for topping)
Instructions
Preheat your oven to 425°F (220°C).
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chai tea bags. Cover and let steep for 10 minutes. Remove and discard the tea bags, squeezing out any excess moisture.
In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, cinnamon, ground ginger, ground cloves, vanilla extract, and salt until smooth and well combined.
Slowly whisk the chai-infused cream into the pumpkin mixture until fully incorporated.
Roll out your pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired.
Pour the pumpkin filling into the prepared crust, smoothing the surface with a spatula.
Bake the pie at 425°F (220°C) for 15 minutes. Then reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until the filling is set and a knife inserted near the center comes out clean.
Remove the pie from the oven and let it cool completely on a wire rack, about 2 hours.
Chill in the refrigerator for at least 2 more hours before serving to enhance the flavors.
Serve slices topped with whipped cream, if desired.
Nutrition Facts
Calories |
2777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.5 g | 242% | |
| Saturated Fat | 111.7 g | 558% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 1092 mg | 47% | |
| Total Carbohydrate | 227.5 g | 83% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 186.2 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 448 mg | 34% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1334 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
