This rich pumpkin pie is luxuriously velvety, and infused with beautifully aromatic chai spices such as star anise, cinnamon, cardamom, cloves, ginger and nutmeg. This pie is definitely sugar and spice and all things nice!
I must have tried countless pumpkin pie recipes as well as tried to create my own recipes, but each and every one failed to impress my pumpkin disliking husband and children. Many of the pies I made were deemed to be ok but not anything they would get excited about or would choose to eat. This all changed with this beautifully aromatic pie. They actually came for seconds and my husband keeps requesting I make this again!
Most pumpkin pies have different spices added directly to the pumpkin filling, but I decided to try infusing the filling slowly with some spices just like when you make masala chai (Spiced Tea). In this recipe over a low heat I slowly infused my favourite chai spices in double cream, which I then added to the pie filling.
The combination of liquoricey star anise, woody cinnamon, sweetly warm cardamom, hot cloves, spicy ginger and earthy nutmeg is a marriage made in heaven and together they perfectly complimented and brought out the sweetness of the pumpkin. By cooking down the cream, I feel that it gave the pie a much more silky, creamy texture, and the spices were not harsh but perfectly blended in as there was a delicate note of these warm aromatic flavours all through the pie which with the sweet earthy pumpkin tasted like pure autumnal heaven.
CHAI PUMPKIN PIE
The pumpkin filling is luxuriously velvety and rich, and infused with beautifully aromatic chai spices such as star anise, cinnamon, cardamom, cloves, ginger and nutmeg. This pie is definitely sugar and spice and all things nice!
- 2 cups (480ml) double cream
- 12 green cardamoms
- 2 tsp cinnamon powder
- 3 star anises
- ½ tsp ground ginger
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cinnamon bark
- 2 large eggs + 1 yolk
- ¾ cup(150g) dark brown sugar
- ¼ cup (50g) granulated sugar
- ½ tsp salt
- 1 tsp vanilla paste
- 2 cups (550g) pumpkin puree
- 1 pie crust / sweet shortcrust pastry
- Step 1 Preheat oven to 180°C (355°F). Line a 9 inch pie dish with the crust / pastry.
- Step 2 Bake blind for 10 minutes.
- Step 3 Once you have removed the pie crust / pastry from the oven turn up the oven heat to 200°C (425°F).
- Step 4 In a pan add the double cream and all the ground and whole spices, and on low heat cook for 15 – 20 minutes.
- Step 5 Whilst cream is infusing with the spices, in a large bowl beat the eggs till they become creamy and light, either with a mixing stand or hand mixer.
- Step 6 Mix in the sugars and salt.
- Step 7 Stir in the pumpkin puree and vanilla, ensure all thoroughly combined.
- Step 8 Once cream has infused, strain the mixture to remove the whole spices, allow to cool, and then add into pumpkin mixture, beating until well combined.
- Step 9 Pour the mixture into the prepared pie crust / pastry. Bake for 15 minutes.
- Step 10 After 15 minutes, reduce the heat to 175°C (350°F). Bake for further 25 – 35 minutes, until centre of pie has slight wobble, and knife inserted int the centre comes out slightly wet. If crusts are getting too dark during the bake, cover the edges on the pie with foil r use a pie protector.
- Step 11 Allow pie to rest for at least 3 hours or overnight before serving.
- Step 12 Enjoy x