Pumpkin Chai Pie

by Ruby Pokras

A silky, deeply spiced pumpkin pie infused with elaichi co.’s best-selling Karak Chai, based on a spin-off of our seasonal Pumpkin Spiced Chai. The chai gives this classic dessert a warm, aromatic twist that’s nostalgic, cozy, and extra flavorful.

Ingredients

Crust

• 1 (9-inch) shortbread crust, store-bought or homemade
  Traditional pie crust works too.

Filling

• 168 g brown sugar
• 3 large eggs, at room temperature
• 1 teaspoon ground cinnamon
• ½ teaspoon freshly grated ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon allspice
• ½ teaspoon fine sea salt
• 15 oz roasted pumpkin puree (see Notes)
• 12 oz elaichi co. Karak Chai, prepared (see Notes)

Instructions

1. Preheat the oven
   Preheat your oven to 350°F (175°C). Place your pie crust on a baking sheet for easier transfer.
2. Mix the dry ingredients
   In a large bowl, whisk together the brown sugar, cinnamon, ginger, cloves, allspice, and salt.
3. Add the eggs
   Add the room-temperature eggs and whisk until fully combined.
4. Add pumpkin + chai
   Add the roasted pumpkin purée and the prepared Karak Chai, mixing gently until the custard is smooth.
5. Fill the crust
   Pour the custard into your prepared crust and smooth the top if needed.
6. Bake
   Bake for 30–40 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
7. Cool completely
   Allow the pie to cool fully at room temperature before slicing.
   This helps the custard finish setting.

Notes

How to Make elaichi co.’s Karak Chai

Follow the brewing instructions on the back of our elaichi co. Karak Chai Blend, but omit the 1 cup of water.
You want a more concentrated chai so the flavor shines in the pie.

Roasting the Pumpkin Puree (Optional but Highly Recommended)

Roasting deepens flavor and improves texture.

• Add the canned pumpkin puree to a saucepan.
• Cook over medium heat for 10–15 minutes, stirring occasionally, until it darkens slightly and thickens.

Optional Toppings

• Lightly sweetened whipped cream
• Caramel sauce

For a chai-infused caramel, steep the dairy for your caramel in elaichi co.’s Karak Chai Blend before adding it to the caramelized sugar.

Recipe by Ruby Pokras, Head Pastry Chef at elaichi co.