Chai Latte Pumpkin Pie

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My Chai Latte Pumpkin Pie is a fun twist on the classic pumpkin pie.

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It's full of all the same aromatic spices found in a beloved chai latte, like cinnamon, ginger, cardamom, and even a touch of black pepper (trust me on this!).

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The pie crust is buttery and flaky, and the filling is rich and silky smooth thanks to my pumpkin pie secret ingredient: cream cheese.

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Make my homemade pie dough recipe, (just the single crust), following the instructions to partially bake the pie crust.

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Add the cream cheese to a food processor and process until smooth and creamy, ~1 minute.

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Add the pumpkin puree and melted butter and blitz again.

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Add the eggs and combine.

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Then add the remaining ingredients: the sugars, cornstarch, and spices.

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Blend until combined, scraping down the edges with a rubber spatula as needed.

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Optional: Pass the pumpkin pie mixture through a sieve. This helps create an ultra smooth pie filling.

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Pour the pumpkin pie filling into the par-baked crust.

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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.

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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.

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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.

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Slice the pumpkin pie and serve with whipped cream! Enjoy.

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For full recipe, instructions, helpful tips, nutrition and more swipe up or visit blog!

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