Chai-Spiced Swirl Pumpkin Pie

To celebrate fall, we've created a beautiful seasonal pie flavored with the favorite aromatic Indian tea. The spicy-sweet flavor of the chai tea perfectly complements the pumpkin flavor. Family and guests will savor this pie as a sweet ending to your Thanksgiving Day feast!

Skill LevelIntermediate

Amount8-10 Servings

Ingredients & Tools
Instructions

Ingredients

1/2 recipe Flaky Pie Crust
3 oz cream cheese, softened
3/4 cup firmly packed light brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon cardamom
1/8 teaspoon ground cloves
3 Eggs
3/4 cup + 1 Tbs heavy whipping cream
1 can pumpkin puree
1/2 teaspoon salt
Your favorite pre-made or homemade whipped cream
Egg wash (1 egg and 2 tablespoons water)

Tools
Recipe Right Pie Pan, 9 Inch
Cooling rack
Small bowl
Medium bowl
Whisk
Small angled spatula

Instructions

Click to mark complete

Preheat oven to 400°F. Fit a 9 in. pie pan with pie dough. Roll out extra crust and cut 5 strips ¼ in. wide x 18 in. long. Braid strips and attach to edge of pie using brush and egg wash.
In small bowl, beat cream cheese, 1/4 cup brown sugar, flour, 1/2 teaspoon cinnamon, cardamom, and clove until smooth. Beat in 1 egg and 1/4 cup heavy cream until smooth.
In medium bowl, whisk together pumpkin puree, salt, remaining 2 eggs, remaining 1/2 cup brown sugar, and remaining 1/2 cup heavy cream until smooth. Whisk ½ cup cream cheese mixture into pumpkin mixture, and pour pumpkin mixture into prepared pie pan. Drop cream cheese mixture onto pumpkin mixture by tablespoonfuls, and use a small angled spatula to swirl together.
Bake 20 minutes, then lower oven temperature to 350°F and bake 35 to 40 minutes longer, or until center of pie jiggles only slightly.
Cool completely in pan on cooling grid. Serve with whipped cream and sprinkled with additional cinnamon, if desired.