Chai Pumpkin Pie

Spicy Pie.

I'm not much of a pie maker but for Thanksgiving I make an exception! I wanted "spice up" the normal pumpkin pie recipe I use and turned to my good old friend Wight Tea Co for their Chai! You're probably thinking, oh gosh here she goes again about that Chai. Seriously, IT IS THE BEST. My friend Brittany, who is the boss lady behind Wight Tea Co got the blend just right! 

Chai tea milk, yum. 

Chai tea milk, yum. 

First thing I did was find out how to use regular milk instead of sweetened condensed or evaporated. Regular milk is key so that you can heat it (not boil) and place the leaves in the milk to brew. 


  • 2 eggs slightly beaten

  • 2 cups pumpkin (maybe a bit more) 

  • 2 tablespoons Wight Tea Co Chai

  • 1/4 cup milk (heat and brew tea then drain) 

  • 3/4 cup brown sugar

  • 1 tablespoon flour

  • 1 teaspoon vanilla

  • pinch of salt

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon ground ginger

I used a Jiffy pie crust mix. It's super simple, just add water and roll out! Next time I think Ill get two boxes so that I can make a pretty dough braid around the edge!

Stir together eggs, pumpkin and milk. Make sure that after you brew the tea in the milk, you let it cool before adding it to the mix. 

Add in flour, salt, sugar, cinnamon, ginger, vanilla and cloves. Mix. 

Pour batter into the pie shell! If you want the crust to brown better you can cover it in egg wash. 

Bake at 375 for about an hour. depending on your oven it may take less time than this so check often! You can also try baking at 425 for 15 minutes then reducing the oven to 350 and baking for about 30 minutes. 


Do you have a special ingredient you include in your pumpkin pie like this chai? Share with me!