Chai Pumpkin Pie Recipe

Name: Chai Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3/4 cup brown sugar; 1 teaspoon ground cardamom; 3/4 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon salt; 2 eggs; 1 egg yolk; 1 (15 ounce) can pumpkin puree; 1 1/2 cups half-and-half (I used 12 oz. can evaporated milk); 1 unbaked 9-in pie crust

Servings: persons

3/4 cup brown sugar
1 teaspoon ground cardamom
3/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
2 eggs
1 egg yolk
1 (15 ounce) can pumpkin puree
1 1/2 cups half-and-half (I used 12 oz. can evaporated milk)
1 unbaked 9-in pie crust

1
Heat oven to 400u00b0F.
2
Whisk brown sugar, cardamom, ginger, cinnamon, cloves, and salt in large bowl.
3
Whisk in eggs and egg yolk.
4
Stir in pumpkin and half-and-half until blended.
5
Pour filling into crust.
6
Bake 20 minutes. Reduce temperature to 325u00b0F.
7
Bake an additional 35-45 minutes or until edges are slightly puffed and center barely moves when side of pan is gently tapped.
8
Cool on wire rack. serve warm or cold topped with whipped cream.
9
Store in refrigerator.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup brown sugar, 1 teaspoon ground cardamom, 3/4 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, and more.

Yes, Chai Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chai Pumpkin Pie

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