Chai Spiced Pumpkin Pie

INTRODUCTION

Chai Spiced Pumpkin Pie is a delightful twist on the classic pumpkin pie. This pie combines the warm flavors of chai spices with the creamy goodness of pumpkin. It brings a cozy and inviting taste to your table. This pie is perfect for fall gatherings, holidays, or any time you want a warm and comforting dessert. The blend of spices gives it a unique flavor that will have everyone asking for seconds.

WHY YOU WILL LOVE THIS RECIPE

You will love Chai Spiced Pumpkin Pie for many reasons. First, the chai spices create a warm and inviting aroma that fills your kitchen. It is a blend of cinnamon, ginger, cardamom, clove, and black pepper, which gives this pie a special flavor that is both aromatic and comforting. Second, the pumpkin filling is creamy and smooth, making each bite a treat. This pie is also easy to make and perfect for sharing with family and friends. Lastly, serving it with whipped cream adds an extra layer of richness. This dessert is sure to impress everyone at your gathering.

HOW TO MAKE Chai Spiced Pumpkin Pie

Ingredients

• Butter, for greasing the pan
• Pie dough, enough for a single-crust 9-inch pie, plus extra if making the braid
• 3/4 cup crème fraîche
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground clove
• 1/8 teaspoon fresh ground black pepper
• 15 ounce pumpkin purée (see note)
• 1/4 cup heavy cream
• 1/2 cup granulated sugar
• 2 tablespoon brown sugar, light or dark, packed
• 2 tablespoon pure maple syrup (I prefer grade B)
• 1/2 teaspoon medium-grain kosher salt
• 3 eggs, at room temperature

STEP-BY-STEP INSTRUCTIONS

1. Butter a 9-inch pie tin and set aside.
2. On a lightly floured surface, roll out the pie dough to a 12-inch round. Fit the dough into the prepared pie tin, tightly into the corners and with the edges evenly overhanging the sides.
3. Fold the excess dough under the rim to make a nicely raised edge. Crimp or decorate as desired.
4. To make the braid as pictured, roll extra dough (about 1/4 of a recipe for a single-crust pie dough) to an 1/8-inch thick rectangle. Cut into long 1/8-inch strips and braid in groups of 3.
5. Wet the bottom crust with water or an egg wash (1 egg beaten with a tablespoon of water), then gently place the braid on top, pressing to secure.
6. Use as many braids as needed to cover the edge, joining the ends. Pop the pastry into the fridge for 30 minutes.
7. Preheat an oven to 425° F / 220° C, with a rack in the lower third.
8. Place the cold pastry shell on a rimmed baking sheet. Prick the pastry all over with a fork. Line the shell with aluminum foil and fill with pie weights or dried beans. Blind bake for 10 minutes.
9. Remove the foil and beans and bake for 10 minutes more. Remove the pastry from the oven (still on its baking sheet) and let cool on a wire rack.
10. Scoop the crème fraîche into a bowl of a food processor. Add the cornstarch, cinnamon, ginger, cardamom, clove, and pepper. Run the machine for 30 seconds, scraping down the sides of the bowl once.
11. Combine the pumpkin purée, heavy cream, granulated sugar, brown sugar, maple syrup, and salt in a saucepan over medium heat. Cook, stirring often, until the mixture is sputtering and thickened, about 5 to 7 minutes.
12. Pour the pumpkin into the spiced crème fraîche and run the machine until blended, about 1 minute. Scrape down the side of the bowl and process again for 2 minutes.
13. Remove the lid, and let the filling cool down for about 10 minutes. The bowl should feel warm, not hot.
14. Replace the lid and turn on the motor again. Add the eggs, one at a time, through the feed tube. Stop and clear the sides of the bowl after each addition. Beat until well blended.
15. Remove the bowl from the machine and knock it against a counter to release any trapped air. Let it settle for a minute.
16. Reduce the oven temperature to 350° F / 175° C. Pour the filling into the par-baked pastry (avoid overfilling).
17. Bake until the filling is puffed at the center and has only the slightest wobble, about 45 to 50 minutes.
18. Transfer from the oven and cool completely on a wire rack (without the sheet tray). Chill or serve at room temperature with softly whipped cream and Black Tea Caramel.

HOW TO SERVE Chai Spiced Pumpkin Pie

Chai Spiced Pumpkin Pie is best served with gently whipped cream on top. The cream adds a smooth touch that balances the spices nicely. You can also drizzle some Black Tea Caramel on top for extra sweetness. For wonderful presentation, cut the pie into wedges and serve it with a dollop of whipped cream beside it.

STORAGE & FREEZING: Chai Spiced Pumpkin Pie

To store Chai Spiced Pumpkin Pie, keep it in an airtight container in the refrigerator. It stays fresh for about 4 days. If you want to freeze the pie, wrap it tightly in plastic wrap and then aluminum foil. It can last in the freezer for up to 2 months. When you’re ready to enjoy it, thaw it in the fridge overnight and then serve.

 

 

SERVING SUGGESTIONS

Chai Spiced Pumpkin Pie can be enjoyed on its own or with various accompaniments. Consider serving it with:

• A scoop of vanilla ice cream for added creaminess.
• Crumbled ginger snaps or graham cracker crust pieces for a crunchy texture.
• A cup of spiced chai or coffee to enhance the cozy flavors.
• Fresh fruit, such as apples or pears, for a refreshing contrast.

VARIATIONS

There are many ways to change up this recipe to fit your taste:

• Nut Allergy: If you have a nut allergy, make sure the ingredients, like maple syrup and crème fraîche, are nut-free.
• Dairy-Free Version: Use coconut milk instead of crème fraîche and heavy cream for a dairy-free option.
• Different Spices: Adjust the spices to your liking. Add more ginger or leave out the black pepper for a milder flavor.
• Add a Twist: Stir in chocolate chips for added sweetness or a hint of cocoa for a chocolatey version.

FAQs

1. Can I use fresh pumpkin instead of purée?
Yes, you can use fresh pumpkin, but you need to cook and puree it first. Make sure it is well-drained to avoid excess moisture.

2. How do I know when the pie is done?
The pie is done when the filling is puffed at the center and has a slight wobble. A toothpick inserted near the edge should come out clean.

3. Can I make the crust ahead of time?
Absolutely! You can make the crust a day or two in advance. Wrap it tightly and store it in the fridge until you are ready to use it.

4. Is it necessary to chill the pie before serving?
While it’s not necessary, chilling the pie for a few hours can enhance the flavors and make it easier to slice.

MAKE-AHEAD TIPS FOR Chai Spiced Pumpkin Pie

Making Chai Spiced Pumpkin Pie in advance is simple. Here are some tips:

• Prepare the Crust: Make the crust the day before and store it in the fridge until you’re ready to fill it.
• Make the Filling: You can prepare the filling a day ahead. Store it in the refrigerator in a sealed container and assemble before baking.
• Milking the Time: You can bake the pie a day in advance. Just let it cool completely and store it in the fridge. Serve it cold or bring it to room temperature before serving.
• Serving Cold: The flavors of the pie can deepen if made ahead of time, making it a great option for holiday gatherings.

Enjoy your cozy, warm Chai Spiced Pumpkin Pie with loved ones this season!

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