Chai Spice Pumpkin Pie

By PineyCook

Celebrate the holidays with this delicious, easy to prepare Chai Spice Pumpkin Pie. Serve with a dollop of whipped cream and or ice cream. Happy Holidays and enjoy!

Ingredients

• 2 cups canned pumpkin (not pumpkin pie mix)
• 1 and 1/2 cups sweetened condensed milk
• 2 large eggs, room temperature
• 2 ⁄3 cup light brown sugar, packed
• 1 teaspoon vanilla extract
• 1 teaspoon ground cardamom
• 1/8 teaspoon black pepper
• 1 1/2 teaspoons ground cinnamon
• 1 ⁄2 teaspoon ground ginger
• 1 ⁄2 teaspoon ground nutmeg
• 1 ⁄4 teaspoon ground cloves
• 1 (9-inch) pie crust, unbaked (see post for recipe link or use your favorite crust)

Details

Servings 8
Preparation time 15mins
Cooking time 80mins

Preparation

Step 1

Preheat oven to 400°F.

Roll out the pie dough on a well floured work surface, rolling it to a 12-inch round. Gently place the dough in a 9-inch pie pan and either trim the edges or crimp them decoratively; place in the fridge while you prepare the filling.

In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted the whisk attachment, combine the pumpkin, sweetened condensed milk, eggs, brown sugar, vanilla, and spices; beat at medium speed for 2 minutes, or until well combined.

Remove crust from fridge and pour the filling in.

Bake at 400°F for 15 minutes, then reduce the heat to 350°F and bake for an additional 50 minutes, or until the edges are set and the center is almost set (it will still be a little wobbly).

Cool on a wire rack for at least one hour before slicing. Serve with whipped cream or ice cream.

Notes:

After 30 minutes of baking, be sure to cover the crust with a pie crust shield or some aluminum foil to avoid over-browning the crust. The filling may be made up to 48 hours in advance.