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SugarRoti Pumpkin Chai Spice Pie Recipe

SugarRoti Pumpkin Chai Spice Pie Recipe

SugarRoti Pumpkin Chai Spice Pie Recipe

8-10 servings / 5 steps / 7 ingredients

Warm Indian chai spices and pumpkin blended beautifully together in our twist on the American seasonal classic – SugarRoti Pumpkin Chai Pie! Next time you open a can of pumpkin, add our delightful Chai Nu Spice to create our delicious SugarRoti Pumpkin Chai Pie - no more hunting for spices.  This easy, pumpkin pie is perfect for the holiday dessert table!  Serve with whipped cream.

Spice Level


  • 1 SugarRoti Chai Nu Spice Package
  • 2 cups canned pumpkin
  • 1 1/2 cups condensed milk
  • 2 large eggs at room temperature
  • 2 1/4 cup light brown sugar
  • 1 tsp vanilla extract
  • 1 1/2 tsp ground nutmeg
  • 1 9 inch pie crust (make from scratch or make it easy and buy pre-made!)



Preheat Oven to 400ºF
  1. If you're making your own crust, roll out the pie dough into a 12-inch round. Gently place the dough in the pan and trim or crimp the edges (30 min).
  2. Pour the SugarRoti Chai Nu Spice into a small food processor and pulse or use a mortar and pestle to grind the tea into powder (5 min).
  3. In a large bowl, combine the pumpkin, condensed milk, eggs, brown sugar, vanilla and the powdered SugarRoti Chai Nu Spice; blend on medium speed until well-combined, about 2 minutes (10 min).
  4. Pour the filling into the prepared pie crust and bake for 15 minutes; reduce heat to 350 degrees and bake for additional 50 minutes or until the edges are set and the center is done but still a little bit wobbly (65 min).
  5. Cool on a wire rack for about an hour; serve with fresh whipped cream.

Recipe Notes

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