Monday, December 15, 2008

Pumpkin Pie with Chai Spices

I love pumpkin pie. And even though the color of my pumpkin pie isn't as dark as the store-bought kind, don't be fooled. The pie was packed with flavor. The redolent fragrance of cardamom gave a subtle nuance to the normal pumpkin pie spices.

Pumpkin Pie with Chai Spices 2

Did you know the proper way to serve pie or pizza is to have the pointy end facing the person you're serving? That's because that's the first part people dig into. Or does anyone eat the crust first?

Pumpkin Pie with Chai Spices

For one deep-dish 10-inch pie, or two smaller pies, you'll need:
1 Sugar pumpkin, also called pie pumpkin, about 2 cups
1 Pie crust per my recipe for cherry pie or store-bought pie crust
3/4 cup Chai Black Tea
3/4 cup sugar
2 eggs
1/4 cup flour

Make the pie crust and set aside in the fridge to chill.

Peel the pumpkin and remove the seeds. Cut into 1-inch chunks. Microwave for 10 minutes until softened. Or bake per my recipe for Baked Kabocha (Japanese Pumpkin) with Brown Sugar and Butter.

Puree the cooked pumpkin with 3/4 cup chai black tea and 3/4 cups sugar. Taste and add more sugar if needed.

Pumpkin Pie with Chai Spices 3

Pour the mixture into a bowl and beat in 2 eggs and 1/4 cup flour. Pour into pie plate.

Pumpkin Pie with Chai Spices 4

Bake at 350 degrees for about 45 minutes to 1 hour until crust turns golden and pumpkin pie filling is set.

Pumpkin Pie with Chai Spices 1

Cut into wedges and serve.

Pumpkin Pie with Chai Spices 5



  1. Thanks for posting this recipe... adopting it would take our family's pumpkin pie standards up several notches!

    Just discovered your blog for the first time today and am having a blast reading your archives.

    Also, I suspect the reason the store-bought fillings are darker in color has to do with the color additives they use. So typical.

    Casual Kitchen

  2. hey, I know you're the viet food expert.. I am gonna be in LA this weekend and I want to know what your TOP TOP FAVE Vietnamese place is..pho, spring rolls, summer rolls.. And fave for Banh mi too.. I am trying to edit my list!! There are too many!! Thanks so much!!

  3. OH GOODNESS! I love pumpkin pie! But I don't like to eat pumpkins alone, is that weird? Thank you for the recipe.

  4. This is very interesting! I like how you can easily see the puffiness and the layers of the puff pastry in the last photo.

  5. Using chai tea is a good idea! Looks and sounds yummy!

  6. Daniel,
    Welcome! I hope you enjoy trolling through the archives. I bet preservatives have a lot to do with it too. Although, I have to admit, I do like the canned stuff too.

    Cake Wardrobe,
    Pho Thanh Lich for filet mignon pho, Brodard for nem nuong. I don't have any favorites for goi cuon or cha gio. If you look in my restaurants index, go to OC and you can pick out the Little Saigon entries. Or click on the Little Saigon post for just the VNese restaurant posts.

    I don't know if anyone eats pumpkins alone either. Isn't it always just added to things, or made into things?

    I can't take credit for that. The pie crust is store-bought. :P I had way too many other dishes to worry about that night.


  7. My daughter won't eat the pointy end first, she says it's bad luck.

  8. Pam,
    I've never heard that superstition before. How interesting!

    Pillsbury pie crust. :)

    Thanks for the awards.

  9. How interesting - you posted this ages ago but it only just popped up onto my RSS feed.

    I eat pizzas crust first :-D Although I think I eat "pies" (my cakes" pointy end first.

  10. Oanh,
    Nope, just me lagging behind in blogging as usual. :)

  11. Ha.
    I can't make pie.
    But I love pumpkin pie.
    You're weird if you eat pie from the crust.
    It's the tips first.
    You're so weird.

  12. MacyIntGirl,
    Perhaps it's superstitious? Like a knife with the pointy end?

  13. I just made this pie for my family and they loved its light texture! Thanks so much for posting it...I love the idea of an Asian-themed Thanksgiving.



Thank you for stopping by. I try to respond in a timely manner, but am not always able to do so. If you're awaiting a response, check the post in which the comment is made or click the "Notify me" option.

If you're not a blogger and you'd like to leave a comment, you can do so using your Google/Gmail account.

I welcome questions, discussions, and feedback, but please be mindful that this is my home online. I reserve the right to delete any comment that is anonymous or unknown, rude, promotional, or has a link.

Thank you for reading!