Chai Pumpkin Pie

Change up the spices in the classic pie this holiday season just a little bit with masala chai spice for a chai pumpkin pie.

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When you think of end of year holiday desserts, pumpkin pie is likely high on that list, but what if you swapped out the cinnamon, ginger, and allspice for masala chai? Masala chai varies depending on region, family recipes, and personal preferences but the recipe I use for my homemade blend (from Mumbai Modern by Amisha Dodhia Gurbani – the creator of The Jam Lab) incorporates not only cinnamon and ginger but also black peppercorn, fennel, cardamom, and cloves.

The result is a pumpkin pie that is just slightly more aromatic than usual. I served this last year alongside my buckeye pie and date-walnut pie and it was very difficult to choose a favorite.

As for the pumpkin itself, I almost always use fresh pumpkin puree. I have heard that you should use pie/sugar pumpkins rather than the larger ones you use to carve for Halloween but neither my dad nor I have noticed a significant difference in the end product. As for using fresh versus canned, Tessa of Handle the Heat wrote up a very good post about fresh vs canned vs organic pumpkin puree that is very informational.

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• Fifteen years ago: Gluten-Free Peanut Butter Chocolate Bars

CHAI PUMPKIN PIE

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Yield: 12 Servings Prep Time: 10 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• One unbaked 9-inch pie crust
• 2 eggs, lightly beaten
• 1-3/4 cups fresh pumpkin puree * or 15 oz. canned
• 3/4 cup sugar
• 1/4 tsp salt
• 2 tsp masala chai spice
• 1-1/2 Tbsp flour
• 1 cup evaporated milk or heavy whipping cream**

Directions

1. Preheat oven to 400 with a rack in the bottom third of the oven. Roll the dough into about a 12-inch round. Transfer to a 9-inch pie plate. Trim away the excess then fold the edges under and crimp them.
2. To make the filling: In a large bowl, mix together the eggs and pumpkin. In a small bowl, combine the dry ingredients and add to the pumpkin mixture. Add milk (or cream) and mix until smooth.
3. Pour the filling into the crust and transfer the pie to the oven. Bake for 15 minutes, reduce the oven temperature to 325, and bake for an addition 30-40 minutes, or until the filling is firm (it will still jiggle, but if you touch it, it shouldn't be wet) or an instant-read thermometer inserted in the center registers 175 F. Transfer the pie to a wire rack and allow to cool completely***.

Notes

*I prefer using fresh pumpkin puree. **Evaporated milk makes a lighter more traditional textured pumpkin pie while heavy cream makes a rich and creamy custard texture. ***Pie may be baked 1 day ahead of time. Cover and refrigerate overnight, removing about 1 hour before you intend to serve.

Source: Adapted slightly from my Pumpkin Pie with Brown Sugar Walnut Topping.