Best 5 Chai Pumpkin Pie Recipes
Indulge in the symphony of flavors that Chai Pumpkin Pie brings to your taste buds. This heavenly dessert harmonizes the warmth of aromatic chai spices with the velvety smoothness of pumpkin, nestled in a flaky, golden crust. With each bite, you'll embark on a culinary journey through the vibrant tapestry of spices like ginger, cinnamon, cardamom, and nutmeg, perfectly complementing the natural sweetness of pumpkin. Discover the secrets behind crafting this delightful treat, from selecting the perfect pumpkin to mastering the art of creating a flaky crust that shatters at the first touch. Let your kitchen transform into a haven of aromatic bliss as you follow our step-by-step guide to creating this autumnal masterpiece. Explore variations of this classic, including a gluten-free option that caters to dietary preferences, and a delectable vegan version that offers a guilt-free indulgence.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN CHAI PIE (DAIRY-FREE)
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
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
CHAI SPICE PUMPKIN PIE
Steps:
- Crust Blend flour, butter, and shortening together in a food processor Add ice water 1 tablespoon at a time, while pulsing until mixture balls and is no longer sticky to the touch Roll out and place in a 9 in pie dish. Prick with a fork and bake in the oven at 375 for 12 minutes Remove crust and allow to cool Filling Cut pumpkin in half, bake on a cookie sheet for 90 min at 375 degrees Scoop out meat and blend in food processor until it reaches a smooth consistency Allow pumpkin puree to drain on cheesecloth for about 1 hour to remove excess water Crush tea with a mortar and pestle until there are no large fragments remaining Whisk together remaining ingredients with the drained pumpkin Pour into crust and bake at 400 degrees for 55 minutes, or until top is lightly browned and a knife comes out of the center cleanly Cool pie and enjoy with fresh whipped cream blended with a pinch of the remaining Chai Tea
PUMPKIN PIE WITH CHAI TEA FLAVOR (CHAI PIE)
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
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.
CHAI PUMPKIN PIE
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
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 PIE CHAI TEA
A sweet, aromatic tea recipe I created that has all the spices of a pumkin pie. Very tasty hot, or cold. It uses whole spices, as well as ground to create a perfectly spiced drink using a French Tea Press.
Provided by Vinn7563
Categories Beverages
Time 20m
Yield 2-4 cups, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Place all of the solids into the bottom of a tea press.
- Fill the press with the boiling water.
- Press, and steep for around 5 to 15 minutes, depending on how strong you like your tea.
- Pour the tea into mugs, and add sugar and milk to taste. I personally do not add anything.
- For a refreshing chai, add in some Ice cubes.
- *If you do not have loose tea, try emptying some tea bags, to get enough tea to make a tablespoon. Use an "unflavored" tea - Earl Grey, Lipton, English Breakfast, etc., dont use an orange tea or berry tea for example.*.
Tips:
- To ensure a flaky crust, use a combination of butter and shortening. The butter provides flavor, while the shortening helps to keep the crust tender.
- Work the butter and shortening into the flour mixture until it resembles coarse crumbs. This will help to create a tender, flaky crust.
- Use ice water to keep the dough cold and prevent it from becoming tough.
- Chill the dough for at least 30 minutes before rolling it out. This will help to make it easier to work with.
- When rolling out the dough, use a light touch and avoid overworking it. This will help to prevent the crust from becoming tough.
- To prevent the crust from shrinking, trim the edges and flute them.
- Bake the crust in a preheated oven until it is golden brown. This will help to ensure that the crust is cooked through.
- Use a variety of spices to create a flavorful chai pumpkin pie filling. Common spices include cinnamon, nutmeg, ginger, and cloves.
- Pumpkin puree is a key ingredient in chai pumpkin pie. Be sure to use pure pumpkin puree, not pumpkin pie filling.
- To prevent the pie from cracking, let it cool completely before cutting into it.
Conclusion:
Chai pumpkin pie is a delicious and festive fall dessert. With its flaky crust, flavorful filling, and aromatic spices, it is sure to be a hit with your family and friends. So gather your ingredients and give this recipe a try today!
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