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Home » Thanksgiving Inspiration » Masala Chai Pumpkin Pie

Masala Chai Pumpkin Pie

Published: Nov 25, 2022 by Genevieve Morrison · This post may contain affiliate links

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A masala chai pumpkin pie decorated with whipped cream stars and star anise beside flowers on a table.

This masala chai pumpkin pie has a gingersnap crust that will make your chilly-weather party guests swoon. It’s a perfect recipe for Thanksgiving, Christmas, or any cozy party where you really want to impress your guests! It takes just 20 minutes to prep and an hour to bake!

A masala chai pumpkin pie decorated with whipped cream stars and star anise beside flowers on a table.
Contents hide
1 Ingredient Notes
2 How to Make This Pie – Step by step
3 Common Questions
4 A Few Notes
5 A Few More Sweet Treats
6 Masala Chai Pumpkin Pie

I based this recipe on my mini-gingersnap pumpkin pies. Gingersnaps and pumpkin pie were made for each other! I wanted to experiment with a few new spices and make it into a full pie this time, but if you wanted to serve this recipe in “dessert appetizer” form, just use that recipe, but use masala chai spice instead of pumpkin spice!

Masala chai spice is a fantastic swap for pumpkin spice in pumpkin pie! Pumpkin spice generally includes cinnamon, nutmeg, cloves, allspice, and ginger. Masala chai spice includes cardamom, black pepper, cinnamon, cloves, and ginger. 

We’re really just getting more of an herbal warmth from cardamom and peppery zest than if we used pumpkin spice. I think it gives the pie a more intriguing flavor… think pumpkin chai latte, only in pie form. How could it not be amazing!?

Whipped cream stars and star anise on a masala chai pumpkin pie beside flowers.

Wait… is this a pie or a tart?

It’s a “pie,” I just used a tart tin to make it. I used a 9-inch wide, 1-inch deep tart tin with a removable bottom to make this pie because I wanted to easily remove the whole thing from the tin. But I can’t call it a tart because it’s very much a pie recipe.

Unfortunately, a traditional pie pyrex with sloped sides won’t work well with the crust. The crumbs will be tricky to prevent from sliding around and spilling over the sides as you press them flat.

However, if you have a pie dish that has flat sides, you can use that instead of a tart tin. You may just have to double the recipe if you want to fill the whole thing, as it’s difficult to find a pie dish that is only 1 inch deep.

Ingredient Notes

8 ingredients on a table with labels describing what they are.

pumpkin purée – Make sure you don’t get “sweetened pumpkin pie filling.” The cans look very similar to unsweetened pumpkin purée.

masala chai spice – I don’t use chai tea in this recipe, I use the spice that flavors chai tea. The specific brand I used was Spicewalla Masala Chai Spice, and it smells and tastes amazing!

sweetened condensed milk – Make sure not to get “evaporated milk.” The cans look pretty similar. Also, most condensed milk comes in a 14-ounce can, but I find a full can is a little too sweet for the recipe. I use about ⅘ of a can, and it’s perfect!

eggs – Medium or large eggs are best.

ginger snaps – Be sure to use crunchy gingersnaps, not soft ones. I used Mi-Del’s Swedish-style ginger snaps.

graham crackers – I used Honey Maid’s cinnamon graham crackers. If you can’t find cinnamon graham crackers, though, no worries. It doesn’t affect the flavor of the pie too much.

butter – Use salted butter. You want a little bit of that salty-sweetness in the crust!

How to Make This Pie – Step by step

Make the Gingersnap Crust

1. Preheat oven to 350 F. (175 C.) Place 1 cup gingersnaps and ½ cup cinnamon graham crackers in a food processor. On a purée setting, process cookies until you have 1½ cups of crumbs.

2. In a mixing bowl, add cookie crumbs, 6 tbsp. melted, salted butter, and 2 tbsp. white sugar. Stir until thoroughly mixed.

3. Pour buttery crumbs into a tart tin.

4. Spread crumbs as evenly as you can on the bottom. 

A collage of 4 numbered images showing how to prepare gingersnap pie crust.

5. Lay a piece of cellophane over the crumbs and gently work the crumbs up the sides of the pan, evenly around. Use a 4 or 6-ounce glass ramekin to press hard into the crumbs to flatten them. Start at the center, and work your way out in a circle. 

6. Use the sides of the ramekin to press crumbs into the side of the pan. Wrap the cellophane around the edges to keep crumbs from spilling over. Bake for 10 minutes while you prepare the filling.

2 numbered images showing how to create a pie crust.
A gingersnap pie crust.

Make the Masala Chai Pie Filling

1. Rinse your mixing bowl and combine 15 oz. pumpkin purée, 2 eggs, 2 tsp. masala chai spice and 14 oz. sweetened condensed milk (I like my pie a little less sweet, so I use only ⅘ths of the can). Stir thoroughly with a mixing spoon.

2. Once crust has baked for 10 minutes, pour pie filling into the crust. You may have to use the ramekin again, before pouring your filling, to gently press crust down if it expands a little while baking. Use spoon to gently guide the filling to the sides. Bake for 1 hour. Remove and cool for 1 hour before removing from the pan and slicing.

2 numbered images showing how to make pumpkin pie.
A mixing spoon pressing pie filling to the edges of a pie crust.

Common Questions

1. What’s the difference between masala chai and chai?

Chai means “tea” in Hindi, but masala is the actual mix of spices that flavor what we consider “chai tea” in the United States. Masala chai is actually a black tea made with the mix of spices in this recipe.

So much like “pumpkin spice” doesn’t actually contain any pumpkin, the “masala chai” in this recipe contains no tea. It only contains the tasty spices (masala) that generally flavor what we western folks call “chai tea.”

2. How long will this pie stay fresh?

I find it’s still amazing 3 days later, as long as it’s been covered securely with cellophane and refrigerated.

A Few Notes

1. I used a 9-inch wide, 1-inch deep tart tin with removable bottom for this recipe. If you have a 9.5 or even 10-inch wide tart tin, the recipe will work just as well, as the recipe liberally fills the crust all the way to the top of a 9-inch wide tin. You can also use a pie dish, as long as it has flat sides that you can easily press the crust into.

2. Very important! Don’t forget to put a pan with either tin foil or parchment paper below your tart tin in the oven, if it has a removable bottom. The butter melts in the crust and tends to drip down. You want something to catch that butter so it doesn’t burn on the bottom of your oven.

3. I HIGHLY suggest serving this pie with whipped cream, especially if it’s freshly whipped! I pour heavy whipping cream into a food processor with a tiny bit of sugar and process on a purée setting until I see the cream has stopped splashing. That’s how you know it’s perfectly done. So much better than store-bought cream and amazing on this pie!

A slice of masala chai pumpkin pie topped with whipped cream and star anise beside flowers.

For more inspiration, subscribe to my newsletter, and follow me on Instagram, on Pinterest, tiktok, and Facebook! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

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A masala chai pumpkin pie decorated with whipped cream stars and star anise beside flowers on a table.

Masala Chai Pumpkin Pie

This masala-spiced pumpkin pie has a gingersnap crust that will make your chilly-weather party guests swoon. It's a perfect recipe for Thanksgiving, Christmas, or any cozy party where you really want to impress your guests!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: International
Diet: Kosher
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour
Cooling time: 1 hour hour
Total Time: 2 hours hours 20 minutes minutes
Servings: 8 servings
Calories: 432kcal
Author: Genevieve Morrison

Equipment

  • 1 9-inch wide, 1-inch deep tart tin with removable bottom
  • 1 food processor
  • 1 large mixing bowl
  • 1 mixing spoon
  • 1 4 or 6-ounce ramekin – or small bowl
  • cellophane

Ingredients

For the Gingersnap Crust

  • 1 cup gingersnap cookie crumbs
  • ½ cup cinnamon graham cracker crumbs
  • 6 tbs. salted butter – melted
  • 2 tbsp. white sugar

For the Masala Chai Pie Filling

  • 15 oz. pumpkin purée
  • 2 large eggs
  • 2 tsp. masala chai spice – I used Spicewalla Masala Chai Spice
  • 14 oz. can sweetened condensed milk – use only ⅘ of the can

Instructions

Make the Gingersnap Crust

  • Preheat oven to 350 F. (175 C.) Place 1 cup gingersnaps and ½ cup cinnamon graham crackers in a food processor. On a purée setting, process cookies until you have 1½ cups of crumbs.
  • In a mixing bowl, add cookie crumbs, 6 tbsp. melted, salted butter, and 2 tbsp. white sugar. Stir until thoroughly mixed. Pour buttery crumbs into a tart tin. Spread crumbs as evenly as you can on the bottom.
  • Lay a piece of cellophane over the crumbs and gently work the crumbs up the sides of the pan, evenly around.
  • Use a 4 or 6-ounce glass ramekin to press hard into the crumbs to flatten them. Start at the center, and work your way out in a circle. Use the sides of the ramekin to press crumbs into the side of the pan. Wrap cellophane around edges to keep crumbs from spilling over.
  • Bake for 10 minutes while you prepare the filling.

Make the Masala Chai Pie Filling

  • Rinse your mixing bowl and combine 15 oz. pumpkin purée, 2 eggs, 2 tsp. masala chai spice and 14 oz. sweetened condensed milk (I like my pie a little less sweet, so I use only ⅘ of the can). Stir thoroughly with a mixing spoon.
  • Once crust has baked for 10 minutes, pour pie filling into the crust. You may have to use the ramekin again, before pouring your filling, to gently press crust down if it expands a little while baking. Bake for 1 hour. Remove and cool for 1 hour before removing from the pan and slicing.

Notes

I used a 9-inch wide, 1-inch deep tart tin with removable bottom for this recipe. If you have a 9.5 or even 10-inch wide tart tin, the recipe will work just as well, as the recipe liberally fills the crust all the way to the top of a 9-inch wide tin. You can also use a pie dish, as long as it has flat sides that you can easily press the crust into.
Very important! Don’t forget to put a pan with either tin foil or parchment paper below your tart tin in the oven. The butter melts in the crust and tends to drip down if you have a removable bottom. You want something to catch that butter so it doesn’t burn on the bottom of your oven.
I HIGHLY suggest serving this pie with whipped cream, especially if it’s freshly whipped! I pour heavy whipping cream into a food processor with a tiny bit of sugar and process on a purée setting until I see the cream has stopped splashing. That’s how you know it’s perfectly done.
This pie will stay amazing for 3 days, as long as it’s been covered securely with cellophane and refrigerated.
See post for detailed instructions with photos of the process.
 
Nutrition information is an estimate.

Nutrition

Serving: 1slice | Calories: 432kcal | Carbohydrates: 58g | Protein: 8g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 94mg | Sodium: 328mg | Potassium: 391mg | Fiber: 2g | Sugar: 41g | Vitamin A: 8830IU | Vitamin C: 4mg | Calcium: 193mg | Iron: 3mg
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Comments

  1. Cheryl Rubio

    November 28, 2024 at 5:05 am

    6 oz butter in the crust is way too much. It s/b 6 Tbsp instead. I had to scrap the first crust and start over using 6 Tbsp butter which worked well.

    Reply
    • Genevieve Morrison

      November 28, 2024 at 2:52 pm

      I’m so sorry about that Cheryl!! It’s so strange, I’ve made this pie about 30 times, and I’m trying to remember if I’ve just always used 6 tbsp. but mistook them for ounces. I’m going to have to make it again, for sure, but in the meantime, I altered the recipe. I may have just made that mistake! So sorry again! Glad it came out well in the end!

      Reply
      • Cheryl

        December 01, 2024 at 11:31 pm

        Next time I make it, a 10″ tart pan would be perfect. I used a 9″ pan and had quite a bit of filling left over. Everyone absolutely LOVED this pie and all agreed it was better than traditional pumpkin pie. The finicky children asked for a second slice and the folks who normally don’t like pumpkin pie at all agreed to sample it, then declared this pie was really delicious! Thank you for sharing this amazing recipe!

        Reply
5 from 3 votes (3 ratings without comment)

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