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A masala chai pumpkin pie decorated with whipped cream stars and star anise beside flowers on a table.
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5 from 3 votes

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!
Prep Time20 minutes
Cook Time1 hour
Cooling time1 hour
Total Time2 hours 20 minutes
Course: Dessert
Cuisine: International
Diet: Kosher
Servings: 8 servings
Calories: 432kcal

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 oz. 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 oz. 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