This Spiced Chai Pumpkin Pie is a flavorful twist on the traditional dessert: a flaky, buttery crust filled with a creamy pumpkin custard brightened by pure maple syrup and a warm chai spice blend. With deep notes of cinnamon, ginger, cloves, and cardamom, this pie is an ideal Thanksgiving finale and can be assembled and baked ahead for easy entertaining.
If you usually make pumpkin pie the classic way, swapping in a chai spice mix and maple syrup offers an exciting change while keeping the comforting character of the original. The maple syrup adds a caramel-like sweetness that complements the warm, aromatic spices, and the custard remains smooth and velvety when baked properly.
Why you’ll love this recipe
- A flaky, homemade-style crust forms a tender base for a silky pumpkin filling infused with chai spices.
- Maple syrup replaces brown sugar to add a deeper, slightly caramel flavor that pairs beautifully with cinnamon, ginger, cloves, and cardamom.
- Made from scratch but flexible — you can use store-bought shortcuts for crust or spice if you prefer.
- Make-ahead friendly: the pie can be baked up to 1–2 days in advance, making it ideal for holiday planning.
Recipe ingredients
This chai pumpkin pie requires just a few pantry staples. Quantities and simple substitutes are listed below.
- 1 (9″) flaky pie crust — homemade or store-bought; use a deep-dish pie pan for best results.
- 15 ounces pumpkin purée — not pumpkin pie filling; canned or homemade both work well.
- 12 ounces evaporated milk — do not substitute sweetened condensed milk.
- 3/4 cup pure maple syrup — if you prefer, replace with 3/4 cup packed light brown sugar.
- 2 large eggs — provide structure for the custard.
- 2 1/2 teaspoons chai spice mix — a blend of cinnamon, ginger, cloves, and cardamom; you can substitute pumpkin pie spice if needed.
- Homemade whipped cream (optional) — for serving.
See the instructions below for full method and timing.
How to make chai pumpkin pie
This pie is straightforward to prepare and benefits from a few simple make-ahead tips that save time on a busy holiday day.
Pro tip: Prepare the pie crust and pumpkin purée (if making from scratch) ahead of time. You can also bake the pie 1–2 days before serving — keep it refrigerated until ready to slice.
- Roll the chilled pie dough to fit a 9″ deep-dish pie plate, letting it hang slightly over the edge. Trim and crimp the rim, then chill the crust for 30 minutes before baking.
- Preheat the oven to 425°F (218°C). In a large bowl, lightly beat the eggs. Add the pumpkin purée, evaporated milk, maple syrup, and chai spice; whisk until smooth and evenly blended.
- Pour the filling into the chilled pie crust, smoothing the top.
- Bake at 425°F for 15 minutes. Reduce the oven temperature to 350°F (177°C) and continue baking for 45–55 minutes, until the filling is set around the edges but still has a slight wobble in the center. If the crust is browning too much, shield the edges with foil or a pie shield about 20–25 minutes into baking.
- Cool the pie completely on a wire rack, then chill before serving if preferred. Serve with whipped cream and an extra dusting of chai spice.
Recipe FAQs
Yes — replace the 3/4 cup pure maple syrup with 3/4 cup packed light brown sugar or granulated sugar if preferred.
The pie is done when the top is slightly puffed and the center is mostly set but has a slight jiggle. Ovens vary, so begin checking after about 45 minutes at 350°F during the second bake stage.
Cracks indicate overbaking. If this happens, the pie still tastes great — cover it with whipped cream or a decorative topping to hide any imperfections.
Yes. Because this is a custard-based pie, it must be stored in the refrigerator and will keep for 3–5 days.
Recipe notes
- Make ahead: Pie crust and pumpkin purée can be prepared days in advance. Bake the pie up to 1–2 days before serving and keep refrigerated.
- This recipe works equally well with quality canned pumpkin purée or a homemade purée made from roasted pumpkin.
- Adjust the chai spice blend to taste — increase cinnamon for extra warmth or reduce cardamom if you prefer a subtler note.
- If you plan to pipe whipped cream decoratively, consider stabilizing it so it holds shape for a day.
- Store leftover pie refrigerated for 3–5 days; slice chilled for clean slices.
More pumpkin desserts you’ll love
- Pumpkin pie bars with an oat crust
- Pumpkin pecan pie
- Mini salted caramel pumpkin cheesecakes
- Pumpkin cheesecake pie
Did you try this recipe? If so, please leave a review and share your photos on social media so others can enjoy your results.
Spiced Chai Pumpkin Pie
Servings: 8 slices | Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins
This spiced chai pumpkin pie offers a creamy, maple-sweet filling spiced with chai blend — a cozy variation on the classic that’s perfect for holidays and make-ahead menus.
Equipment
- 9″ deep-dish pie plate
- Pie shield or foil for the crust edges
Ingredients
- 1 flaky pie crust (9″ deep-dish)
- 2 large eggs
- 15 ounces pumpkin purée (not pumpkin pie filling)
- 12 ounces evaporated milk
- 3/4 cup pure maple syrup
- 2 1/2 teaspoons chai spice mix (or pumpkin pie spice)
- Homemade whipped cream, for serving (optional)
Instructions
- Prepare or fit the chilled pie crust into a 9″ deep-dish pie plate. Trim and crimp the edges, then chill for 30 minutes.
- Preheat the oven to 425°F. In a large bowl, lightly beat the eggs. Add pumpkin purée, evaporated milk, maple syrup, and chai spice; whisk until smooth.
- Pour the filling into the prepared crust. Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake for 45–55 minutes more until the center is mostly set with a slight wobble. Shield the crust edges if they brown too quickly.
- Cool completely on a wire rack. Chill before slicing if desired. Serve with whipped cream and an extra pinch of chai spice.
Notes
- Substitute 3/4 cup packed light brown sugar for the maple syrup if preferred.
- Pie will keep refrigerated for 3–5 days. Make the pie 1–2 days ahead for less stress on the day of serving.
Nutrition
Serving: 1 slice • Calories: 265 kcal • Carbohydrates: 37 g • Protein: 6 g • Fat: 10 g • Saturated Fat: 4 g • Fiber: 2 g • Sugar: 22 g • Cholesterol: 59 mg • Sodium: 155 mg