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Chai Pumpkin Pie Recipe

Chai Pumpkin Pie Recipe

It just wouldn't be Thanksgiving without the perennial pumpkin pie. No festive Fall table is complete without the proverbial pumpkin in some form or fashion. However...we say "Step aside pumpkin spice!" For us, there's nothing better than partnering our pumpkin with the warm and decadent spice of classic masala chai. Why be ordinary when you can easily elevate a classic taste and give it an evocative twist?

If you're an accomplished pastry chef who makes their own pumpkin filling — and even their own crust — kudos! You already know how pie pumpkins or "sugar pumpkins" differ from the carving kind. They're typically smaller and often darker. But the biggest difference is the flesh: In carving pumpkins, the flesh tends to be pale orange and fairly scant, making it easy to carve through. Pie pumpkins, on the other hand, have darker flesh which is quite thick, denser and not as stringy, making it easier to scrape out in chunks, not stringy clumps.

If however, like most of us mere mortals, you utilize canned pumpkin pie filling and premade crust - read on! Our recipe for Chai Pumpkin Pie puts a tasty twist on tradition with the addition of our Masala Chai. Inspired by an ancient recipe from Northern India, our Masala Chai (meaning spiced tea) offers exotic and aromatic spices that are hand-blended and freshly ground.  

Crafted with filtered water, Firepot Chai Spice Blend (an all-organic array of cinnamon,  cardamom, coriander, ginger, black pepper and cloves), organic cane sugar and organic black tea from India, lemon juice and just a pinch of sea salt, it will imbue an otherwise fairly pedestrian pumpkin pie with a distinctive and different flavor. 

If you also whip your own cream to dollop on top, kudos again! The rest of us more basic bakers will simply plan to have a can of whip cream at the ready for festooning each slice with a finishing flourish.






1 9-inch pre-made pie crust

1 can pumpkin pie filling (15 oz)

½ can evaporated milk (12 oz can)

½ cup Firepot Masala Chai Concentrate

2 eggs

½ tsp sea salt

¾ cup sugar



  1. Preheat oven to 450-degrees.
  2. In a small bowl, lightly beat eggs.
  3. In a medium mixing bowl, blend together pumpkin pie filling, evaporated milk, and chai concentrate. 
  4. Add eggs, salt, and sugar. Beat with mixer until well-blended.
  5. Pour mixture into pie crust.
  6. Bake at 450-degrees for 15 minutes.
  7. Lower temperature to 350-degrees and bake for an additional 30-40 minutes or until a knife inserted in the middle comes out clean.

Serving Size: Recipe makes one 9-inch pie