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Chai-Spiced Pumpkin Pie

Chai-Spiced Pumpkin Pie
Chai-spiced pumpkin pie

This Chai-Spiced Pumpkin Pie is an absolute winner. It was at the top at the Iowa State Fair as well as at the National Pie Championships. The recipe is somewhat simplified. You just have to try it.


Basic Pie Dough for a single-crust pie



  • 2 teabags black chai spice tea, or 2–3 tsp loose tea,
  • 11⁄2 cups pumpkin purée (you can use canned),
  • 3 eggs,
  • 2⁄3 cup brown sugar,
  • 1⁄2 cup sugar,
  • pinch of salt,
  • 1 cup heavy cream,
  • 1 tsp vanilla.



  • 1 cup heavy cream,
  • 1 tbsp sugar,
  • 1⁄2 tsp ground ginger.


  1. Make the Basic Pie Dough for a single-crust pie.
  2. Prepare the filling: If you’re using teabags, open up the sachets and grind up the contents. Stir together all ingredients and pour into the pie shell.
  3. Bake at 425 degrees for 15 minutes, then reduce temperature to 350 degrees and continue baking for around 40 minutes or until center is set. Set aside to cool.
  4. Prepare the topping: By hand or using an electric mixer, beat together cream, sugar, and ginger until peaks form.
  5. When the pie is completely cooled, top with ginger whipped cream. Keep the pie chilled. Store in the fridge.

About Sabina Witres

I loved pies already as a kid. I watched my mom making them and usually I was the one who took the first bite. Now, I make pies myself. I like to experiment with ingredients, sizes and shapes. It's always fun!

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