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Chai Spiced Pumpkin Pie

Chai Tea gives this pie a unique flavor that really evokes the holiday season. Be sure to get a tea brand that uses coriander and black pepper in their tea.


1 1/2 C pureed Blue Hubbard squash
1 egg
2/3 C brown sugar
1 teaspoon all-purpose flour
1 cup cream
1/2 teaspoon vanilla extract
2 bags black chai tea
1 unbaked pastry shell (9-inch)


  1. Bake the Blue Hubbard in a 300 oven for 25 minutes.
  2. Cool and peel, then dice the pumpkin.
  3. Cook pumpkin in 2 cm of water with a top over medium heat for 15 minutes.
  4. Be sure pumpkin is not watery or runny, if so increase heat and remove top.
  5. Mix rest of ingredients into puree including contents of tea bags.
  6. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.