Of course, this pie is filled with chai spices—cinnamon, cardamom, ginger, cloves, and a hint of black pepper—bringing a depth of flavor that pairs beautifully with the creamy pumpkin filling. You’ll love how easy the filling is to whip up right in your food processor. Everyone is going to want a huge slice of this pie! And if pumpkin isn’t your thing, try my Homemade Apple Pie, my Sweet Potato Pie, or my Pecan Pie Cookies.
Pie crust: the foundation of every great pie is the homemade pie crust. A good pie crust can make all the difference and make or break the pie recipe. Pumpkin: I like the ease of using 100% canned pumpkin puree. If you want to make your own pumpkin puree, go for it! Just don’t use pumpkin pie filling for this recipe. Cream cheese: choose a full-fat cream cheese, and be sure it’s at room temperature so it can be incorporated into the filling. Chai spices: this pie is loaded with Fall flavor thanks to the cinnamon, cardamom, nutmeg, cloves, ginger, allspice, and black pepper. Eggs: they help set up the pie. Be sure they are at room temperature. Butter: I like to add some melted and slightly cooled butter into my pumpkin pie to enhance the flavor, texture, and overall quality of the pie. Powdered sugar and brown sugar: I like using a mix of both sugars, for the molasses notes from the brown sugar, and the powdered sugar helps give the pie a good amount of sweetness but also a silky texture. Cornstarch: a little cornstarch helps the pie set properly and gives the pie consistent results when baking.
