Creamy Chai Pumpkin Pie
A warm and welcoming chai spiced pumpkin pie made with sweetened condensed milk that gives it a silky, creamy texture that you are going to love.
Servings: 8
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