I feel like everyone has their own favorite pumpkin pie recipe. I personally have 3 favorites – my classic pumpkin pie, this fluffy pumpkin pie and todays creamy chai pumpkin pie. They are all a little different, but if I was forced to chose one it would be this creamy chai version.
This pie comes together super easily in one bowl and it uses sweetened condensed milk instead of sugars, so everything is easy to combine with a whisk and mildly adequate whisking skills. The flavors are warm and welcoming and the consistency is silky smooth. If you are looking for a special pumpkin pie that everyone will be asking for then this should be your go to recipe.
Let’s get started…
In a large bowl, whisk 3 large eggs into 14 ounces of sweetened condensed milk and 2 teaspoons of pure vanilla extract until smooth.
Add 2 teaspoons of ground cinnamon, 1/2 teaspoon of ground ginger, 1/2 teaspoon of nutmeg, 1/4 teaspoon of cloves, 1/4 teaspoon of cardamom, a pinch of sea salt and 1 3/4 cups of pure pumpkin puree.
Whisk until everything is fully combined and the spices are evenly distributed and pour the mixture into your pie crust.
When it comes to pie crust, you can always make your own, but you can also use a store bought crust with pie dough or use a graham cracker crust! They will all turn out great!
Bake your pie in a 425 degree oven for 15 minutes and then reduce the ovens temperature to 325 degrees and set a new timer for 30 minutes.
My pie was done right at that 45 minute total baking time, but everyones oven is a little different, so keep an eye on it and when the outer edges of the pie looks set and there is a little wobble in the middle, it is ready to get pulled out.
Note: If your crust is getting too dark before the filling is baked through, you can cut a hole in the center of a square of foil and lightly set it over the pie so the pie can continue baking, but the crust is protected from burning.
Let your beautiful pie cool for either 3 hours at room temperature or 1 hour at room temperature and then chill until you are ready to serve.
This pie is so luscious and creamy. It has beautiful flavors and the sweetened condensed milk makes it perfectly sweet with no additional sugars necessary.The chai spices are warm and welcoming and just feel like the fall.
Whenever I hear someone say that they can’t make pumpkin pie – this is your recipe! When I hear someone say that they don’t love the flavor of pumpkin pie – this is your recipe! Or when I hear someone say that pumpkin pie is too complicated – this is your recipe!
This creamy chai pumpkin pie is exactly what you need whether you are baking pumpkin pie for the holidays or just have a craving for those thanksgiving vibes.
Creamy Chai Pumpkin Pie
Ingredients
- 3 large eggs
- 14 ounces of sweetened condensed milk
- 2 teaspoons of pure vanilla extract
- 2 teaspoons of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of cloves
- 1/4 teaspoon of cardamom
- OR 1 tablespoon of your favorite chai spice blend
- a pinch of sea salt
- 1 3/4 cups of pure pumpkin puree
Instructions
- Prepare your crust according to manufacturer’s instructions
- Preheat your oven to 425°
- In a large bowl, whisk 3 large eggs into 14 ounces of sweetened condensed milk and 2 teaspoons of pure vanilla extract until smooth
- Add your spices and 1 3/4 cups of pure pumpkin puree and whisk until smooth
- Pour the mixture into your prepared pie crust and bake in a 425° oven for 15 minutes
- Without opening the oven door, reduce your ovens temperature to 325° and bake for another 30 minutes
- It is ready to come out of oven when the outer edges look fully set and there is a slight jiggle in the very center when you wobble the pie dish (if the pie looks wet on top or the whole thing jiggles, bake for another few minutes)
- Transfer the pie dish onto a cooling rack and let the pie cool for at least 3 hours before serving or rest at room temperature for an hour and then chill if making in advance
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