Best 3 Pumpkin Pie With Chai Tea Flavor Chai Pie Recipes

Are you searching for a unique and flavorful twist on the classic pumpkin pie? Look no further! Indulge in the delightful fusion of pumpkin pie and chai tea flavors in this tantalizing recipe. This distinctive pie combines the classic comfort of pumpkin pie with the aromatic spices of chai tea, resulting in a harmonious and captivating treat that will elevate your holiday season.

Check out the recipes below so you can choose the best recipe for yourself!

CHAI PUMPKIN PIE

Chai Pumpkin Pie image

Try this for a different flavor from regular pumpkin pie. I really like the blend of spices. I don't like pie crust, so I baked it in a 9-in round cake pan coated with nonstick spray. From Cooking Club Oct/Nov 2009.

Provided by CaliCook

Categories Pie

Time 1h5m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup brown sugar
1 teaspoon ground cardamom
3/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
2 eggs
1 egg yolk
1 (15 ounce) can pumpkin puree
1 1/2 cups half-and-half (I used 12 oz. can evaporated milk)
1 unbaked 9-in pie crust

Steps:

Heat oven to 400°F.
Whisk brown sugar, cardamom, ginger, cinnamon, cloves, and salt in large bowl.
Whisk in eggs and egg yolk.
Stir in pumpkin and half-and-half until blended.
Pour filling into crust.
Bake 20 minutes. Reduce temperature to 325°F.
Bake an additional 35-45 minutes or until edges are slightly puffed and center barely moves when side of pan is gently tapped.
Cool on wire rack. serve warm or cold topped with whipped cream.
Store in refrigerator.

Nutrition Facts : Calories 258.3, Fat 12.2, SaturatedFat 5.5, Cholesterol 93.3, Sodium 220.7, Carbohydrate 34, Fiber 0.6, Sugar 21.4, Protein 4.5

PUMPKIN CHAI PIE (DAIRY-FREE)

Pumpkin Chai Pie (Dairy-Free) image

I make this nearly every year for Thanksgiving, and it's always a hit. I usually make it dairy-free using almond milk, but it's possible to do with cow's milk as well. Taking a bit of a detour from the traditional pumpkin pie flavor with the added chai spice, this is a great dish for adding an extra bit of spice (pun intended) to your Thanksgiving this year.

Provided by Maya

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 8

Number Of Ingredients 9

Ingredients

1 cup almond milk
2 spiced chai tea bags
1 ½ (16 ounce) cans pumpkin puree
¾ cup white sugar
1 tablespoon ground flax seeds
2 teaspoons ground cinnamon
1 teaspoon vegetable oil
½ teaspoon salt
1 prepared deep-dish pie shell

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Bring almond milk to a boil in a small saucepan. Remove from heat; add chai tea bags. Let tea steep for at least 5 minutes.
Mix pumpkin puree, sugar, ground flax seeds, cinnamon, vegetable oil, and salt together in a large bowl until completely smooth. Pour in chai-flavored almond milk; stir again until smooth. Pour filling into the pie shell.
Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes.

Nutrition Facts : Calories 235.2 calories, Carbohydrate 37.8 g, Fat 9 g, Fiber 4 g, Protein 2.6 g, SaturatedFat 2.1 g, Sodium 487.9 mg, Sugar 22.5 g

PUMPKIN PIE WITH CHAI TEA FLAVOR (CHAI PIE)

Pumpkin Pie With Chai Tea Flavor (Chai Pie) image

All the wonderful ingredients of chai tea including cinnamon, clove and cardamom with ginger to spice up a Pumpkin pie for your Thanksgiving menu. Tried and tested in my kitchen and at a preview dinner party. Rave reviews all around.

Provided by Chef at Elmstock Tea

Categories Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

12 inch. round pie crusts
2 cups canned pumpkin
1 1/2 cups light brown sugar
1/2 cup heavy whipping cream
1/2 cup coconut milk
2 elmstock chai tea teabags
3 eggs
1/2 teaspoon nutmeg
1/2 teaspoon ginger powder or 1/2 teaspoon grated fresh ginger
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon clove
1/4 cup hot water

Steps:

1. Preheat oven to 350 degrees F.
2. Brew two chai tea bags in ¼ cup boiling hot water.
3. Place pie crust in a glass pie dish , crimp the edges and place in the freezer for 15 minutes.
4. Put pie crust in dish in the oven for 20 minutes.
5. Remove from the oven and cool.
6. While crust is cooling whisk sugar, eggs, salt cinnamon, ginger and cloves in a bowl, Add pumpkin, cream, coconut milk and chai tea and blend well until very smooth.
7. Pour filling into crust and bake pie for 45 minutes or until a knife can be inserted into the center and come out clean.
8. Remove from oven and cool before serving.

Tips

- For the perfect fall treat, try this unique pumpkin pie recipe infused with the warm and aromatic flavors of chai tea. - Ensure your pie crust is perfectly baked before filling it to prevent a soggy bottom. - Use high-quality spices like cinnamon, ginger, and cardamom to enhance the chai flavor in the pie. - To achieve a creamy and smooth pumpkin filling, blend it until it's perfectly combined. - Don't overmix the pie dough, as this can result in a tough crust. - For a golden-brown crust, brush the top with a mixture of egg and milk before baking. - If you don't have chai tea bags, you can use a combination of black tea, cinnamon, cloves, ginger, and cardamom to create your own chai spice blend. - Store any leftover pie in the refrigerator for up to three days or freeze it for up to a month. - Enjoy a slice of this delicious and unique chai-flavored pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream.

Conclusion

This pumpkin pie with chai tea flavor is the perfect dessert for any occasion. Its unique and flavorful combination of pumpkin and chai spices makes it a standout dish that will impress your friends and family. With its creamy and smooth filling, perfectly baked crust, and aromatic chai flavor, this pie is sure to be a hit. So gather your ingredients, preheat your oven, and get ready to experience a taste of fall like never before. Enjoy!