Chai Tea Pumpkin Pie

By • September 28, 2016 0 Comments

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Author Notes: An infusion of pumpkin chai tea and spices make this delicious Chai Tea Pumpkin Pie perfect for Thanksgiving holidays.Julie | Sweet and Spicy Monkey


Makes 1 - 9" pie

  • 4 1/2 cups gingersnap cookies
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cardamom
  • 2 tea bags of pumpkin chai tea
  • 2 large eggs
  • 1 15 ounce can 100% pure pumpkin puree
  • 1 12 ounce can evaporated milk
  1. Preheat oven to 325F degrees.
  2. To make gingersnap crust: Place gingersnap cookies into a food processor or high speed blender and pulse a few times until cookies resemble fine crumbs. Pour cookie crumbs into a medium size mixing bowl.
  3. Melt butter in microwave on High for about 45 seconds or until butter is melted. This might take a little longer depending on how your microwave cooks. Pour butter into crumbs and mix together, combining all crumbs with butter.
  4. Press buttered crumbs into a 9″ circumference x 2″ deep pie pan, including bottom and sides.
  5. Place into oven and bake for 8-10 minutes. Remove from oven and let cool to room temperature.
  6. To make pie filling: Preheat oven to 350F degrees.
  7. Cut tea bags open and pour ingredients into a spice grinder and grind until fine powder.
  8. If using a food processor or high speed blender, add tea bag ingredients, 1/4 cup of the pumpkin puree and 1/2 can of evaporated milk. Pulse 4 to 5 times until tea bag ingredients are finer. Add remaining can of evaporated milk, sea salt, cinnamon, ginger, cloves, cardamom and pulse 3 to 4 more times until blended.
  9. In a large mixing bowl, beat eggs. Add in sugar and remaining pumpkin, blending well. Combine evaporated milk mixture.
  10. Pour into cooled pie shell. Place into oven and bake for 45-55 minutes or until knife inserted into middle of pie comes out clean.
  11. Remove from oven and let cool on a wire rack for at least 2 hours. Serve after pie has cooled or refrigerate. If refrigerating, make sure pie is cool before covering for storage. Best served with Whipped Cream on top.

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