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 cardamom
  • 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)
    piece of pumpkin chai pie