chai spiced pumpkin pie
No Thanksgiving table is complete without a festive pie!
Ingredients
- 1 9 inch pie crust, homemade or store bought, thawed
- 1 can pumpkin puree
- 3/4 cup dark brown sugar
- 1/4 cup sugar
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp cloves
- 1/2 tsp cardamom
- 1/4 tsp black pepper
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 3/4 cup evaporated milk
- 1/4 cup heavy whipping cream
- pie crust leaves and whipped cream, for garnish
Instructions
- Preheat oven to 400 degrees.
- Roll out on of your pie crusts and place into a 9-inch pie plate. Trim the edges as needed to fit the pan, then crimp around the perimeter as you'd like. Line the crust with parchment and dump in a bag of dried beans or place your pie press in the center, if you have one.
- Blind bake the crust for 18 minutes. Remove the beans/press and the parchment and bake an additional 5 minutes until the bottom is lightly golden. Set on the counter to cool. Increase the oven temperature to 425 degrees.
- In a large bowl, beat together the pumpkin, both sugars, cinnamon, ginger, cloves, cardamom, and black pepper. Whip in the eggs, one at a time, then the vanilla, the evaporated milk, and the heavy cream. Mix until fully incorporated.
- Slice a ring of aluminum foil that will cover the outside edges of your pie crust. Or, if you have a pie shield, dig that out from your cabinets.
- CAREFULLY pour the custard into your prepared crust. It will fill the crust all the way to the brim, with a meniscus, so take care when you handle it!
- Place the pie in the oven and the foil/regular shield over the crust edges. Bake the pie for 15 minutes, then reduce the oven temperature to 350 degrees. Continue baking for 35-40 minutes. The pie is done when the center 3-4 inches wobble slightly like Jell-O. It should not be fully set!
- Switch the oven off and crack the oven door open to let the pie cool for 60-75 minutes. Then remove the pie and cool completely on the counter. Cover and set in the fridge for at least 4-6 hours before slicing and EATSING!
Notes
*Pie crust leaves: Roll scraps of pie crust, or a second crust from the box you might've bought, into 1/8 inch thickness. Use a cookie cutter or pie stamp to slice out the leaf shapes you desire. Set on a parchment-lined baking sheet and bake at 400 degrees for 8-10 minutes until golden. Use to garnish your pie!