Ingredients for Chai Pumpkin Pie
- ¾ cup packed light brown sugar
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 2 large eggs
- 1 large egg yolk
- 1 (15-ounce) can pumpkin puree
- 1 cup half-and-half
- 1 (9 inch) pie crust
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How to Make Chai Pumpkin Pie
- Preheat oven to 400°F (200°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together ¾ cup packed light brown sugar, 1 teaspoon ground cardamom, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ¼ teaspoon salt.
- Whisk in 2 large eggs and 1 large egg yolk until well combined.
- Stir in 1 (15-ounce) can pumpkin puree and 1 cup half-and-half until smooth.
- Pour the filling into the prepared cake pan.
- Bake for 20 minutes at 400°F (200°C).
- Reduce oven temperature to 325°F (160°C).
- Continue baking for 35-45 minutes, or until the edges are slightly puffed and the center is just barely set (a knife inserted near the center should come out with moist crumbs).
- Let the pie cool completely on a wire rack before serving.
- Serve warm or cold, topped with whipped cream or a sprinkle of chai spices.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
85g
Fat
27g
Carbs
11g
