Chai spiced pumpkin pie
A homemade, chai spiced pumpkin pie recipe, using canned pumpkin is an easy and perfect fall dessert everyone will love.
Servings 8 slices
Calories 167kcal
Equipment
- 9-inch pie pan
Ingredients
- Pie crust of choice pressed into a 9-inch pie plate
- 15 oz canned pumpkin
- ¾ cup sugar
- ½ tablespoon chai spice mix
- 1 teaspoon vanilla extract or vanilla bean paste
- 3 eggs
- 1 can evaporated milk
- 2 tablespoon melted butter I brown my butter first
Instructions
- Heat oven to 450 and have a rack in the middle.
- In the bowl of a stand mixer, or with a hand mixer or a wire whisk, beat all the pie filling ingredients together until well blended. It should be thick and look like a rich and velvety custard.
- Pour everything into the pie shell. Bake at 450 for 10 minutes, then reduce the temperature to 325 and bake for another 40 minutes. The center should be ever so slightly set, and if it is still a bit jiggly THAT IS OK - the custard will continue to cook a bit when you pull it out.
- Cool completely on a rack before serving, to ensure the filling fully sets up.
Notes
Serve with whipped cream on the side. Pumpkin pie will keep in the fridge for up to three days, covered.
Nutrition
Calories: 167kcal | Carbohydrates: 24g | Fat: 7g