Pumpkin Chai Pie

Source: William Sonoma “The Pie Cookbook”

piece of pumpkin chai pie
pumpkin chai pie

Pumpkin Chai Pie

A standard pumpkin pie or should your try the even better pumpkin chai pie? Some love it, while others detest it. I’m in the previous category. I love this dessert for many reasons. First, it’s a rarity to enjoy a piece of it, and it’s usually reserved for holiday season. Particular Halloween and Thanksgiving. It’s a symbol of fall. Its flavor is fall, nice and spicy, a bit nutty, and warm. The first mention of pumpkins was around the 1500’s. It was a new product discovered in Central America from the early European explores. They of course brought the orange beauty back to the shores of England. Thus stemmed the boom of the English pie revolution.

Early English cookbooks dating back to the 1600’s, showed and instructed cooking the pumpkin together with milk, straining then cooking in a crust. Not much is different today. Pumpkin in a tin? Forget it! It’s too easy to pick a pumpkin (really any will do), slice it in half, bake, cool it, then scrape it out and puree together with milk or cream, spices, sugar and a bit of corn starch to stabilize it.

Pumpkin Chai Pie

It’s a revolution brewing for over 500 years.  Get your pumpkin pie on, with out the can! 
Course Dessert
Cuisine American
Keyword Pie
Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings 10 slices


Pie Filling

  • 1 small pumpkin for roasting
  • 1 cup brown sugar firmly packed
  • 1 TBS corn starch
  • 3/4 tsp cinnamon
  • 3/4 tsp ground ginger
  • 1/2 tsp ground cardamon
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 3 large eggs lightly beaten
  • 1 cup heavy cream
  • 11/2 tsp vanilla

Pie Crust

  • 1 1/4 cups flour 200 grams
  • 1 TBS sugar
  • 1/4 tsp salt
  • 1/2 cup butter cold and squared
  • 3 TBS water very cold


For the filling:

  • preheat oven to 200 degrees Celsius.  Take your small pumpkin, slice in half and clean out the seeds.  Lay face up on a baking sheet and bake until soft.  Take out and cool completely. 
  • scoop out the puree from the cooked pumpkin and combine with the brown sugar and mix. 
  • add your spices along with the cornstarch.  Add the beaten eggs, and heavy cream. 
  • fill into pre-baked, pre-cooled pie crust.
    Bake @ 200 C. for 45 min. or until firm. 
  • let cool, cut and serve with a dallop of whip cream

For Pie Crust

  • combine all ingredients together (butter, flour, salt), and form into crumbly mixture.  Add the cold water and mold the dough together.
  • Put into pie form, and bake for 20 min. @ 200 C. or until lightly golden.
  • It might be difficult to avoid burnt crust.  If necessary, cover the crust with foil and continue to bake until the center is set. 
  • cut and serve together with a dollop of cream (sprinkled with a hint of cinnamon)

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