Spiced pumpkin pie

Spiced pumpkin pie

Chai season // pie season. Adding our masala chai concentrate to your fall pies is a great way to add a whole bunch of autumn-y flavor. Here's our recipe for a spiced pumpkin pie. 

See also: chai pecan pie recipe

Shopping list:  masala chai concentrate

Pair with: Spiced apple cider



3/4 cup granulated sugar
1/2 teaspoon salt
4 oz unsweetened DONA masala chai
2 large eggs
1 can (15 oz.)Pure Pumpkin
9oz  Evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell*

*If you want a special treat, replace the water in your pie dough recipe with unsweetened chai.


  1. Preheat oven to 425 degrees F. Whisk pumpkin, chai, sugar, evaporated milk, eggs, and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
  2. After 15 minutes, reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.


Recipe adapted from The New York Times