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Chai Latte Pumpkin Pie

My Chai Latte Pumpkin Pie is a fun twist on the classic pumpkin pie. 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!). The pie crust is buttery and flaky, and the filling is rich and silky smooth thanks to my pumpkin pie secret ingredient: cream cheese. You'll love how easy this is to make for the holidays or a cozy Autumn weekend.
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour
Chill time 4 hours
Total Time 5 hours 45 minutes
Servings 8 -10 servings
Calories 485kcal
Author Tawnie Graham of Kroll's Korner

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

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

Serving: 1slice | Calories: 485kcal | Carbohydrates: 54g | Protein: 7g | Fat: 39g | Fiber: 1g | Sugar: 38g | Calcium: 99mg | Iron: 1mg