Pioneer Woman Pumpkin Chai Pie Recipe

This creamy, custard-like Pioneer Woman Pumpkin Chai Pie Recipe is made with fresh chai spices, heavy cream, and a flaky homemade crust, ready in about 1 hour and 30 minutes. The aroma of cardamom, ginger, and cinnamon filling your kitchen creates an instant feeling of warmth and comfort. I love how the peppercorn adds a tiny kick that cuts through the rich sweetness of the pumpkin filling.

Why This Classic Works

I used to be a purist when it came to pumpkin pie, sticking religiously to the standard cinnamon-nutmeg blend found on the back of the pumpkin can. But after trying Ree Drummond’s ultra-creamy heavy cream filling method, I realized it was the perfect canvas for something bolder. The heavy cream adds a luxurious mouthfeel that holds up beautifully against strong chai spices like cardamom and black pepper.

My first attempt at this was a disaster because I used too much clove, which completely overpowered the delicate pumpkin flavor. The secret I learned is to lean heavily on ginger and cardamom for brightness while keeping the cloves minimal. This version balances the Pioneer Woman’s famous rich texture with a complex spice profile that tastes like your favorite coffee shop latte.

Pioneer Woman Pumpkin Chai Pie Recipe Ingredients

For the Perfect Pie Crust (Makes 2 crusts):

• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• 3/4 cup cold unsalted butter, cut into cubes
• 3/4 cup vegetable shortening, cold
• 1 large egg, beaten
• 1 tablespoon distilled white vinegar
• 5 tablespoons ice water

For the Chai Pumpkin Filling:

• 1 (15-ounce) can pumpkin puree (not pie filling)
• 1 1/4 cups heavy whipping cream
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 large eggs
• 1 large egg yolk
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground cardamom
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract

How To Make Pioneer Woman Pumpkin Chai Pie Recipe

1. Make the Crust: In a large bowl, mix the flour and salt. Cut in the cold butter and shortening using a pastry cutter until the mixture resembles coarse crumbs. In a small bowl, whisk the egg, vinegar, and ice water together, then pour over the flour mixture. Stir gently until the dough just comes together; divide in half, form into discs, wrap in plastic, and chill for at least 30 minutes (freeze the second disc for later).
2. Blind Bake the Crust: Preheat your oven to 400°F. Roll out one chilled dough disc and fit it into a 9-inch deep-dish pie plate, crimping the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and paper and bake for another 5 minutes until the bottom looks dry. Reduce oven temperature to 350°F.
3. Mix the Chai Filling: While the crust par-bakes, whisk together the pumpkin puree, heavy cream, granulated sugar, and brown sugar in a large bowl until smooth. Add the eggs, egg yolk, vanilla, and all the spices (cinnamon, cardamom, ginger, cloves, pepper, nutmeg, salt). Whisk until completely combined and velvety.
4. Bake the Pie: Pour the filling into the warm, par-baked crust. Place the pie on a baking sheet to catch spills and bake at 350°F for 55 to 60 minutes. The pie is done when the edges are set and puffed, but the center still has a slight, gelatinous jiggle when you gently shake the pan.
5. Cool and Serve: Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours to allow the filling to set. Serve at room temperature or chilled with a dollop of whipped cream.

Recipe Tips

• Don’t skip the pepper: It might sound strange to put black pepper in a dessert, but it is the essential ingredient that gives this pie its authentic “chai” flavor profile.
• Watch the wobble: Overbaking causes cracks. Pull the pie when the center still jiggles like Jell-O; residual heat will finish cooking it as it cools.
• Chill the dough: The vinegar and egg in the crust recipe make it very tender, but it needs to be very cold to roll out easily without sticking.
• Use pure pumpkin: Make sure you buy 100% pure pumpkin puree, not “pumpkin pie mix” which already has sugar and spices added.

What To Serve With Pumpkin Chai Pie

This rich, spicy pie pairs beautifully with a simple dollop of unsweetened whipped cream, which cuts through the sweetness of the filling. For a warm contrast, serve slices alongside a hot cup of black coffee or a vanilla bean latte to echo the spices. A scoop of cinnamon ice cream also works wonders if you want an extra indulgent dessert.

How To Store

Once the pie has cooled completely, cover it loosely with plastic wrap or aluminum foil. Store it in the refrigerator for up to 4 days. Because of the heavy cream and eggs in the custard, this pie should not be left out at room temperature for more than 2 hours.

FAQs

• Can I use store-bought crust? Yes, you can use a deep-dish frozen pie crust or a refrigerated roll-out crust to save time, though the homemade vinegar crust is much flakier.
• Why do I need to blind bake the crust? Pumpkin custard is very wet, and without par-baking (blind baking), the bottom of your crust will likely turn out soggy and undercooked.
• Can I make this ahead of time? Absolutely, this pie actually tastes better the next day after the spices have had time to meld and the custard has fully set in the fridge.
• What if I don’t have cardamom? Cardamom is key for the chai flavor, but in a pinch, you can increase the cinnamon and ginger slightly, though the flavor will lean more towards traditional spice cake.
• Is the vinegar taste noticeable in the crust? No, the vinegar cooks off completely and is only there to inhibit gluten formation, ensuring your crust stays tender and flaky rather than tough.

Nutrition

• Calories: 420
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 115mg
• Sodium: 310mg
• Total Carbohydrate: 38g
• Protein: 5g

Try More Recipes:

• Pioneer Woman Pumpkin Whoopie Pie Recipe
• Pioneer Woman Pumpkin Chocolate Chip Cookies
• Pioneer Woman Creme Brulee Cheesecake Recipe