Chai-Spiced Pumpkin Pie Recipe

This Spiced Chai Pumpkin Pie is a delightful twist on the classic Thanksgiving dessert. A flaky, buttery crust holds a silky pumpkin custard brightened with warm chai spices and sweetened with pure maple syrup for a deeper, caramel-like flavor. It’s easy to make from scratch, offers sensible make-ahead options, and is sure to earn second helpings at any holiday table.

If you typically bake a traditional pumpkin pie, try this Spiced Chai Pumpkin Pie to introduce a subtle, aromatic change. The familiar warming spices—cinnamon, ginger, cloves, and cardamom—are combined in a chai spice mix instead of standard pumpkin pie spice, giving the filling a deeper, more layered profile. Using pure maple syrup to sweeten the filling adds a rounded, caramel note that pairs beautifully with the spices.

Why you’ll love this recipe

• A flaky, buttery crust paired with a smooth pumpkin custard infused with warming chai spices.
• Maple syrup replaces brown sugar for a richer, caramel-like sweetness that enhances the spice blend.
• Made from scratch with simple ingredients, plus reasonable shortcuts if you prefer convenience.
• Can be assembled and baked up to two days in advance, so it’s an ideal make-ahead Thanksgiving dessert.

Recipe ingredients

This chai pumpkin pie with maple syrup uses just a handful of accessible ingredients. Substitutions are noted where helpful.

• 9″ pie crust: Use a homemade flaky pie crust or a store-bought deep-dish crust. Chill before baking.
• Pumpkin puree: Canned pumpkin puree or homemade pumpkin purée—do not use pumpkin pie filling.
• Evaporated milk: One 12-ounce can (unsweetened evaporated milk, not sweetened condensed milk).
• Maple syrup: Use pure maple syrup for best flavor. To substitute, use 3/4 cup packed light brown sugar.
• Eggs: Two large eggs to set the custard.
• Chai spice mix: A blend of cinnamon, ginger, cloves, and cardamom. Pumpkin pie spice can be used in a pinch.
• Optional for serving: Whipped cream, and a light dusting of extra chai spice.

See the recipe section below for ingredient quantities and step-by-step instructions.

How to make chai pumpkin pie

This pie comes together quickly and includes make-ahead tips so you can streamline holiday prep.

Pro tip: Prepare the pie crust up to a few days in advance. If you make pumpkin purée from fresh pumpkins, that can also be prepared ahead. The baked pie can be stored refrigerated for 1–2 days before serving.

1. Roll out chilled pie dough to fit a deep 9″ pie plate, allowing it to hang slightly over the edges. Trim and crimp the edges, then chill the crust for 30 minutes.
2. Preheat oven to 425°F. In a large bowl, lightly beat the eggs. Add the pumpkin puree, evaporated milk, maple syrup, and chai spice. Whisk until smooth and well combined.
3. Pour the filling into the chilled pie crust, smoothing the top gently.
4. Bake at 425°F for 15 minutes. Reduce oven temperature to 350°F and continue baking for 45–55 minutes, or until the pie is puffed and the center is mostly set but still has a slight wobble. If the crust browns too quickly, shield the edges with foil or a pie shield.
5. Cool completely on a wire rack, then refrigerate before serving if desired. Serve with whipped cream and an additional sprinkle of chai spice.

Recipe FAQs

Recipe notes

• Make ahead: You can prepare the crust and/or pumpkin purée ahead of time. The pie may be baked 1–2 days before serving and stored chilled.
• Fresh pumpkin purée can be used instead of canned; the flavor works equally well with either option.
• Adjust the chai spice blend to taste—add more cinnamon for a stronger cinnamon profile or tweak the cardamom and cloves to suit your preference.
• If piping whipped cream ahead of time, use a stabilized whipped cream recipe so it holds shape overnight.
• Store leftover pie in the refrigerator for 3–5 days.

Spiced Chai Pumpkin Pie — Recipe

Equipment

• Deep 9″ pie plate
• Pie shield or foil to protect crust edges (optional)
• Mixing bowls and whisk

Ingredients

• 1 flaky pie crust (9″ deep-dish)
• 2 large eggs
• 15 ounces pumpkin puree (not pumpkin pie filling)
• 12 ounces evaporated milk
• 3/4 cup pure maple syrup
• 2 1/2 teaspoons chai spice mix (blend of cinnamon, ginger, cloves, and cardamom)
• Homemade whipped cream, for serving (optional)

Instructions

1. Prepare or unroll the chilled pie crust and fit it into a deep 9″ pie plate. Trim and crimp the edges. Chill for 30 minutes.
2. Preheat oven to 425°F. In a large bowl, lightly beat the eggs. Add pumpkin puree, evaporated milk, maple syrup, and chai spice; whisk until smooth.
3. Pour the filling into the chilled crust. Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake an additional 45–55 minutes, until the pie is set with a slight wobble in the center. Shield the crust edges if they brown too quickly.
4. Cool completely on a wire rack, then refrigerate. Serve chilled or at room temperature with whipped cream and a sprinkle of chai spice.

Notes

1. Prepare the crust and pumpkin purée up to a few days ahead. The baked pie can be made 1–2 days in advance.
2. Substitute 3/4 cup packed light brown sugar for maple syrup, if preferred.
3. Leftovers keep refrigerated for 3–5 days.

Did you try this pie? If so, leave a review and tag @flavorthemoments on social media to share your results.