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The filling for this pie is almost exactly like the classic pumpkin pie. Except in place of pumpkin pie spice, I added chai spices.



Total time

2 minutes






  • 1 batch pie dough
  • 1 can pureed pumpkin
  • 1 12oz can evaporated milk
  • 2 eggs ((beaten))
  • ¾ cup granulated sugar
  • 1½ tsp cinnamon
  • 1 tsp cardamom
  • ¾ tsp ginger
  • ¼ tsp clove
  • ¼ tsp nutmeg
  • pinch of all spice
  • ½ tsp salt


  1. Preheat oven to 350 degrees. Roll out pie dough to be 1/8th of an inch thick and large enough to fit over the sides of a pie dish. Roll the pie dough around a rolling pin and transfer it over the pie dish. Unroll the pie dough and center it over the dish.

    Press the pie dough into the pan and trim the edges. Place a piece of parchment or foil over the pie dough. Fill the cavity with pie weights or dried beans. Bake for 20 minutes.

    Meanwhile, in a large bowl mix together pumpkin, evaporated milk, eggs, sugar, and spices until everything is smooth. Once the pie crust is partially baked, carefully lift the parchment or foil to remove the pie weights.

    Increase the oven temperature to 425F. Pour the pumpkin filling into the pie crust and place back in the oven and bake for 15 minutes.

    After 15 minutes, reduce temperature to 350F and continue baking for another 45 minutes, or until the center just barely jiggles and a toothpick inserted an inch from the crust comes out clean.

    Let cool to room temperature before cutting or refrigerate until ready to serve.
  2. View the recipe instructions at The Honey Blonde

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