Chai Masala Pumpkin Pie


Chai Masala Pumpkin Pie

No Thanksgiving meal is complete without pie and no Indian meal is complete without chai! This recipe truly represents me: American with Indian spices and flavors. I think it’s best to pre-bake the pie crust the day before then make the filling and refrigerate it overnight.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Allergens: Gluten, Nuts, Soy, Wheat
  • Servings: 8


  • 2 1/4 cups all-purpose flour
  • 1/2 cup coconut oil (cool enough to be solid)
  • 1 teaspoon salt
  • 1 tablespoon cane sugar
  • 1/3 cup ice water
  • 1 can pure pumpkin puree (15 ounces)
  • 8 ounces silken tofu
  • 2/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons chai masala
  • 1/2 teaspoon pure vanilla extract
  • Fine salt
  • Pecans (for garnish)


  1. To make pie crust, place all-purpose flour, salt, and sugar in a bowl of food processor fitted with an “S” blade and pulse to combine.

  2. Add solid coconut oil and pulse until the mixture is crumbly and sticks together.

  3. Pulse in ⅓ cup water or until dough visibly starts to come together in the food processor.

  4. Remove the dough from the food processor and transfer it to a floured surface.

  5. Roll dough into a big round ball.

  6. Using a rolling pin, roll out from side to side into a giant round that can fit over a pie dish.

  7. Carefully lift and place over the pie dish, tucking in along the sides of the pie dish to fit properly.

  8. Trim off any excess dough using scissors and refrigerate for 10 minutes.  

  9. Remove from refrigerator and bake at 450 degrees F for 10-15 minutes until lightly browned. (If not using pie crust right away, cool and wrap with plastic wrap and freeze.)

  10. To make pie filling, process all filling ingredients in a food processor until completely smooth, scraping down the sides of the bowl as needed.

  11. Pour filling into pre-baked pie crust and bake at 400 degrees F until firm and set (about 40-45 minutes).

  12. Garnish with pecans and let cool completely on a rack. Chill for at least 2 hours or overnight before slicing and serving.