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Cozy pumpkin spice and creamy chai custard in a crunchy ginger snap crust—this pie is autumn dessert perfection! #PumpkinPie #ChaiDessert #FallBaking
Pumpkin Spice Chai Cream Pie
If cozy fall flavors make your heart skip a beat, this Pumpkin Spice Chai Cream Pie is for you! Creamy chai custard bursting with warm spices meets earthy pumpkin puree in a crunchy ginger snap crust. It’s like pumpkin pie and chai latte got together for the ultimate autumn dessert—perfect for Thanksgiving, Friendsgiving, or a crisp fall evening.
1. Yield, Time & Tools
- Yield: 8 slices
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Chill Time: 4 hours
- Tools Needed: Saucepan, whisk, pie dish, mixing bowls
2. Ingredients
For the Ginger Snap Crust:
- 2 cups crushed ginger snap cookies
- 1/3 cup melted butter
For the Pumpkin Chai Custard:
- 2 cups whole milk
- 2 chai tea bags
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- Pinch of salt
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Ground cinnamon, for garnish
3. Preparation Steps
A. Make the Crust
- Preheat oven to 350°F (175°C).
- Mix crushed ginger snaps and melted butter until combined.
- Press firmly into a 9-inch pie dish.
- Bake 8-10 minutes; cool completely.
B. Infuse the Milk
- Heat milk until steaming; remove from heat.
- Steep chai tea bags in hot milk for 10 minutes; remove tea bags.
C. Make the Pumpkin Chai Custard
- In a bowl, whisk sugar, cornstarch, egg yolks, pumpkin puree, pumpkin pie spice, and salt until smooth.
- Slowly whisk in warm chai milk.
- Return to saucepan; cook over medium heat, whisking constantly, until thickened and bubbling.
- Remove from heat; stir in vanilla.
- Pour custard into cooled crust; smooth top.
- Chill at least 4 hours or overnight.
D. Whip the Cream & Finish
- Beat heavy cream with powdered sugar until soft peaks form.
- Spread whipped cream over chilled pie.
- Dust with ground cinnamon.
E. Serve It Up
Slice and serve cold, savoring every cozy bite!
4. Tips & Variations
- Use a graham cracker crust instead of ginger snaps for a milder flavor.
- Add a splash of bourbon to the custard for an adults-only twist.
- Make it dairy-free with oat milk and coconut cream.
5. Troubleshooting FAQ
- Why is my custard runny? Cook until it’s thick and bubbling—don’t rush it.
- Can I use pumpkin pie filling? No—use pure pumpkin puree for best results.
- Why does my pie taste bitter? Over-steeping the chai can cause bitterness; steep only 10 minutes.
6. Serving Suggestions
- Top with candied pecans for extra crunch.
- Serve with a chai latte for the ultimate cozy pairing.
7. Storage and Make-Ahead Instructions
- Storage: Refrigerate up to 4 days.
- Reheating: Not needed; serve chilled.
- Make-Ahead Tips: Make crust and custard a day ahead; add whipped cream before serving.
- Freezer Instructions: Freeze without whipped cream for up to 1 month; thaw in fridge before finishing.
