Maple Chai Pumpkin Pie: A Cozy Herbal Twist on a Classic

Hello Healers!

When autumn settles in and the scent of spice fills the air, there’s no dessert more comforting than pumpkin pie. This year, let’s give the classic a cozy herbal upgrade with my Maple Chai Pumpkin Pie — infused with the warming flavors of chai spices and a gentle herbal touch that takes “comfort food” to a new level.

Instead of using just pumpkin spice, we’ll add chai tea right into the filling. It brings depth, warmth, and a lovely aromatic blend of cinnamon, cardamom, and ginger that pairs beautifully with maple syrup and creamy pumpkin.

Here’s how to make it:

Ingredients:

• 1 pre-baked 9” pie crust (homemade or store-bought)

• 1 cup heavy cream or coconut cream

• 2 chai tea bags (or 1 Tbsp loose-leaf chai blend)

• 1 15-oz can pumpkin purée

• 2 large eggs

• ½ cup pure maple syrup

• 1 tsp vanilla extract

• ½ tsp cinnamon (optional, for extra warmth)

• Pinch of salt

Instructions:

1. Infuse the cream: Warm the heavy cream in a small pot over low heat. Add the chai tea and let steep for 10 minutes, stirring occasionally. Strain out the tea and cool slightly.

2. Mix the filling: In a large bowl, whisk together pumpkin, eggs, maple syrup, vanilla, cinnamon, and salt. Slowly stir in the chai-infused cream.

3. Bake: Pour the filling into your pie crust. Bake at 350°F (175°C) for 45–50 minutes, or until the center is just set.

4. Cool and serve: Let the pie cool completely, then chill for at least 2 hours. Serve with a generous dollop of whipped cream (or coconut cream) and a drizzle of maple syrup.

The result? A silky, spiced pumpkin pie with a rich herbal depth and natural sweetness that makes every bite taste like fall itself. It’s comforting, grounding, and just a little enchanting — the way autumn desserts should be.

Until Next Time!