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Ginger Chai Pumpkin Pie

Both versions of Anjali’s Chai Masala are a delicious replacement for pumpkin pie spice in any pumpkin dessert. This is a simple 5-ingredient pumpkin pie recipe we used, based off one on  


  • 16 oz pumpkin puree
  • 14 oz sweetened condensed milk
  • 2 eggs
  • 1.5-2 tsp Anjali’s Chai Masala 
  • An unbaked pie crust


  • Combine all ingredients except pie crust.
  • Fit the pie crust to a 9-inch pie dish and pour the pumpkin mixture into the crust.
  • Bake the pie at 425°F (220°C) for 15 minutes, then reduce the heat to 350°F (175°C) and bake for another 35 - 40 minutes or until the filling has set.
  • Let cool and enjoy!

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