Chai Latte Pumpkin Pie
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This Chai Latte Pumpkin Pie is perfect for those who can’t resist a slice of pumpkin pie during the holidays but you’re craving a recipe that’s a little more flavorful and interesting.
Of course, this pie is filled with chai spices—cinnamon, cardamom, ginger, cloves, and a hint of black pepper—bringing a depth of flavor that pairs beautifully with the creamy pumpkin filling.
You’ll love how easy the filling is to whip up right in your food processor. Everyone is going to want a huge slice of this pie! And if pumpkin isn’t your thing, try my Homemade Apple Pie, my Sweet Potato Pie, or my Pecan Pie Cookies.
My Secret Ingredient
This recipe also turns any pumpkin pie-hater into a pumpkin pie lover, thanks to my secret ingredient: cream cheese! It’s not cheesecake; it’s still pumpkin pie. But the cream cheese adds this luscious, velvety, smooth texture to the pie and balances out the sweetness, making it an enjoyable but still luxurious pumpkin pie.
Why this recipe works
- It’s made with my homemade pie crust recipe, which is tender, buttery, and flaky. The blog post takes you step by step on how to make the perfect crust!
- The cream cheese adds a more sophisticated and decadent flavor.
- Filled with chai spices, which you might think is just like a traditional pumpkin pie, but I’ve added more spice to give this pie a more robust flavor.
- Make ahead: the beauty of pie is that they’re great desserts to make the night before you have everyone over.
Ingredient Notes
Scroll down to the recipe card for the complete list of ingredients and measurements.
- Pie crust: the foundation of every great pie is the homemade pie crust. A good pie crust can make all the difference and make or break the pie recipe.
- Pumpkin: I like the ease of using 100% canned pumpkin puree. If you want to make your own pumpkin puree, go for it! Just don’t use pumpkin pie filling for this recipe.
- Cream cheese: choose a full-fat cream cheese, and be sure it’s at room temperature so it can be incorporated into the filling.
- Chai spices: this pie is loaded with Fall flavor thanks to the cinnamon, cardamom, nutmeg, cloves, ginger, allspice, and black pepper.
- Eggs: they help set up the pie. Be sure they are at room temperature.
- Butter: I like to add some melted and slightly cooled butter into my pumpkin pie to enhance the flavor, texture, and overall quality of the pie.
- Powdered sugar and brown sugar: I like using a mix of both sugars, for the molasses notes from the brown sugar, and the powdered sugar helps give the pie a good amount of sweetness but also a silky texture.
- Cornstarch: a little cornstarch helps the pie set properly and gives the pie consistent results when baking.
Step by Step Directions
Be sure to scroll down to the recipe card for the full recipe instructions.
Make the crust
Blitz everything in a food processor
To make the filling, first beat the cream cheese to get it smooth and creamy. Then add the pumpkin puree and melted butter, followed by the eggs. Then add the sugars, cornstarch, and spices as shown in this photo.
Pour into crust & bake!
Pretty easy, right?
Voila
Isn’t she pretty? You’ll want the pie to cool at room temperature for 1-2 hours, and then refrigerate for at least 2-4 hours or overnight ideally.
Success Tips
- Spices: Use fresh spices. I know this might sound like a no-brainer, but ground spices lose their potency over time, so make sure yours are fresh to ensure the best flavor in your pie.
- Partially bake the pie crust: This helps avoid a soggy bottom and ensures a crisp, golden crust that holds up well to the pumpkin pie filling. I teach you how to par-bake your crust here.
- Room temperature: Cold ingredients can cause the filling to curdle or become lumpy, so be sure the cream cheese and eggs (and even the pumpkin puree) are at room temperature before mixing.
- Avoid overbaking: Has your pumpkin pie ever cracked in the center? This is probably due to overbaking. Overbaking can cause it to become dry and crack. Bake the pie until the edges are set, but the center is still slightly jiggly when you gently shake the pan. The pie will continue to set as it cools.
- Chill: Chilling the pie for at least 3-4 hours, or ideally overnight, allows the flavors to meld and the filling to fully set. This step also makes slicing the pie easier and cleaner.
Storage
- Refrigerator: up to 3-4 days
- Freezer: up to 1 month
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Chai Latte Pumpkin Pie
Ingredients
- 1 homemade pie crust (single crust)
- 8 oz. full-fat cream cheese, softened to room temperature
- 1, 15 oz. can 100% pumpkin puree
- 1/2 cup unsalted butter, melted and cooled for ~10 minutes
- 3 large eggs, room temperature
- 3/4 cup light brown sugar, packed
- 3/4 cup powdered sugar
- 1 Tbsp. cornstarch
- 1 1/2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 tsp. ground cardamom
- 1/2 tsp. ground allspice
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1/2 tsp. salt
- 1/8 tsp. fresh ground black pepper
Homemade Whipped Cream
- 1 cup heavy cream, cold
- 3 Tbsp. powdered sugar
- flavoring: 1 tsp. vanilla extract or a pinch of pumpkin pie spice of cinnamon for a festive- flavored whipped cream
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Make my homemade pie dough recipe, (just the single crust), following the instructions to partially bake the pie crust. Allow the crust to cool for a bit before you fill it with the pumpkin pie filling. You can also make your favorite pie dough recipe or use store-bought. I use a 9-inch pie pan, metal or ceramic work well.1 homemade pie crust (single crust)
- Preheat the oven to 425°F.
- Add the cream cheese to a food processor and process until smooth and creamy, ~1 minute. (You can also make this filling in a stand mixer fitted with the whisk attachment).8 oz. full-fat cream cheese, softened to room temperature
- Add the pumpkin puree and melted butter and blitz again.1, 15 oz. can 100% pumpkin puree, 1/2 cup unsalted butter, melted and cooled for ~10 minutes
- Add the eggs and combine.3 large eggs, room temperature
- Then add the remaining ingredients: the sugars, cornstarch, and spices. Blend until combined, scraping down the edges with a rubber spatula as needed.3/4 cup light brown sugar, packed, 3/4 cup powdered sugar, 1 Tbsp. cornstarch, 1 1/2 tsp. ground cinnamon, 1 tsp. ground ginger, 1 tsp. ground cardamom, 1/2 tsp. ground allspice, 1/2 tsp. ground nutmeg, 1/2 tsp. ground cloves, 1/2 tsp. salt, 1/8 tsp. fresh ground black pepper
- Optional: Pass the pumpkin pie mixture through a sieve. This helps create an ultra smooth pie filling.
- Pour the pumpkin pie filling into the par-baked crust. Use a pie crust shield to prevent the crust from burning. Bake at 425°F for for 15 minutes. Without taking the pie out of the oven, reduce the temperature to 350°F and bake for 30-40 minutes longer, or until the pie is puffed up in the center and jiggles slightly in the middle.
- Remove from the oven and cool at room temperature on a wire rack for 1-2 hours. Then place it in the fridge for 2-4 hours or up to 5 days, covering it if chilling for an extended time.
- For the whipped cream: Pro tip: stick the mixing bowl and beaters in the freezer for 20-30 minutes to help the cream stay super cold!
- Beat the cold heavy cream, sugar, and flavoring of choice in the bowl of a stand mixer fitted with the whisk attachment on medium speed for 2 minutes. Increase the speed and beat again for ~1-2 minutes or until medium peaks form. This process happens quickly, so do not walk away! Use straight away on your pie or refrigerate.1 cup heavy cream, cold, 3 Tbsp. powdered sugar, flavoring: 1 tsp. vanilla extract or a pinch of pumpkin pie spice of cinnamon for a festive- flavored whipped cream
- Slice the pumpkin pie and serve with whipped cream! Enjoy.
Video
Notes
- Make Ahead: The great thing about pie is you can make the entire pie the day before, allow it to come to room temperature, and then store it in the refrigerator until you need it. You can also prepare the pie crust and filling the day before and store them separately in the refrigerator until ready to bake the next day.
- Storage: This pumpkin pie should be refrigerated after sitting out at room temperature for 2 hours. Any leftovers you have will keep in the fridge for up to 4 days.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
I made this because I wanted a non-traditional pumpkin pie. I had trouble using the food processor as instructed because the cream cheese kept sticking to the sides. Also it’s hard to pour into the mixture into the pie pan at the end. A stand mixer would have been a lot easier.
Hi! thank you for making my recipe. was your cream cheese softened? I did give an alternate note in the recipe to make in the stand mixer, I am so sorry about that.
I was immediately drawn to the recipe by its title. I love a good cup of chai and am very familiar with the spices. I made the pumpkin pie yesterday and completely adhered to the recipe ingredients and instructions – including the partially baked pie shell. Honestly, I will never go back to the traditional recipe as this one is so superior. With all the steps for the pie crust, including chilling, the pie took several hours to make. However, the results were so good, the time spent was well worth it. Thanks for a new take on Pumpkin Pie. I’ll be making more as Fall is now upon us.
Thank you so much for making my recipe! A homemade pie from start to finish is time consuming, I agree! Worth it :):)
Reading through the recipe – it looks good. But what size pie dish are you using? Would be helpful to know depth too. Thanks!
Hi Erika! A 9-inch pie plate. Metal or ceramic both work well. Metal is typically more shallow than ceramic, but either works perfectly.