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Chai Spiced Pumpkin Pie

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A delightful twist on classic pumpkin pie, combining chai spices with creamy pumpkin for a warm and inviting dessert.

Ingredients

Scale
  • 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
  • 1/4 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 tablespoon brown sugar, light or dark, packed
  • 2 tablespoon pure maple syrup
  • 1/2 teaspoon medium-grain kosher salt
  • 3 eggs, at room temperature

Instructions

  1. Butter a 9-inch pie tin and set aside.
  2. Roll out the pie dough to a 12-inch round and fit it into the prepared pie tin.
  3. Fold the excess dough under the rim and crimp or decorate as desired.
  4. Make a braid from extra dough and secure it on top of the crust.
  5. Chill the pastry in the fridge for 30 minutes.
  6. Preheat the oven to 425°F (220°C) and blind bake the crust for 20 minutes.
  7. Cool the crust on a wire rack.
  8. Process crème fraîche and spices in a food processor.
  9. Cook the pumpkin filling ingredients in a saucepan over medium heat for about 5-7 minutes.
  10. Blend the pumpkin filling with the spiced crème fraîche.
  11. Incorporate eggs one at a time and ensure everything is well mixed.
  12. Reduce oven temperature to 350°F (175°C) and pour the filling into the crust.
  13. Bake for 45-50 minutes until puffed and slightly wobbly.
  14. Cool completely and serve with whipped cream.

Notes

Best served with whipped cream or Black Tea Caramel. Can be stored in the refrigerator for 4 days or frozen for up to 2 months.

Nutrition

Keywords: pumpkin pie, chai spices, fall dessert, holiday recipe, creamy pie

Find it online: https://alexandrarecipes.com/chai-spiced-pumpkin-pie/