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Chai Pumpkin Pie

Try our Kissan Chai Pumpkin Pie. Made using our Kissan Tea Masala, add a little spice and the warm smell of cinnamon and cardamom to your kitchen this year! 

Course Dessert
Cuisine American, Indian
Keyword Chai, Pumpkin Pie, Thanksgiving
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes


Pie Crust

  • 6 1/4 oz All Purpose Flour
  • 1 Tbsp Sugar
  • 1 pinch Salt
  • 3-4 Tbsp Cold Water
  • 1 Stick Butter cubed and chilled

Pie Filling

  • 3-5 Tbsp Kissan Tea Masala depending on how spicy you like it
  • 1/3 Cup Brown Sugar
  • 1/3 Cup Sugar
  • 3 Eggs
  • 15 oz Pumpkin Puree
  • 12 oz Evaporated Milk
  • 1 pinch Salt


Pie Crust

  1. Place 2/3 of flour into food processor. Add sugar, salt and butter. Pulse until mix starts to significantly clump together. Loosen larger lumps with spatula and add in flour remaining. Pulse mixture 5 times more. 

  2. Transfer to large bowl and sprinkle with 3 Tbsp water. 

  3. Fold mixture together (carefully) If it is still dry add last Tbsp of water in small sprinkles.

  4. Wrap in plastic and place in refrigerator for 30 minutes. 

  5. Once dough has cooled, remove from refrigerator and roll out on floured surface. You will want to make sure to roll out dough so that it can cover a 9 inch pie pan with 1/2 inch overhang. 

  6. Drape dough onto pie plate and trim away excess dough. Fold the 1/2 inch overhang under and pinch to create a pretty border. 

Pie Filling

  1. Preheat oven to 450 F.

  2. Beat sugar and eggs together until frothy. Add pumpkin, chai and salt. Stir  ingredients together, being sure that all ingredients are mixed together well. 

  3. Add evaporated milk and whisk to combine. 

  4. Pour mixture into pie pan and place in oven. Bake at 450 F for 8 minutes. Reduce to 325 F and bake until toothpick inserted into center comes out clean, about 25-35 minutes.  

  5. Allow pie to cool completely before slicing and serving. Enjoy!