This recipe’s journey began with the Brown Butter Pumpkin Pie from one of my favorite baking books, The Four & Twenty Blackbirds Pie Book. I first adapted it years ago, replacing five ingredients with my caramel, a pretty common practice for me these days. I eventually switched up the spices and streamlined a few things, leading to the best pumpkin pie I have ever tasted. Determined to share my version before Thanksgiving, I began testing in October to make sure I didn’t need to make any additional notes. Well, that sure opened up a can of worms!

Pie test #1

Feeling confident, I was really just baking to make sure my past notes made sense, etc. I wanted to be able to share this test batch with friends, so I made mini pies instead of a 9”’; and because I wasn’t about to roll out mini pastry crusts (no thank you!), I made graham cracker crusts.
RESULT: **Incredible.** Dave, who does not like pumpkin pie, declared this to be “a perfect dessert” and greedily ate more than his fair share. I was thrilled.

Pie test #2

I decided to make a 9” to make sure the baking time was correct. Also, I thought it would be great if I could get away with using 6oz of caramel instead of a full cup.
RESULT: Nope. My version of this pie isn’t terribly sweet as it is, and this was going too far.

Pie test #3

Back to recipe #1, just checking the 9” baking time.
RESULT: I overbaked this one a bit (see that crack?), but that wasn’t the real problem. Something *else* is still not quite right and all signs point to the brand of pumpkin puree I used (see my note below). As the week went on we also wondered how much the pastry crust vs the graham crust impacted the overall pie, leading us to…

**Pie test #4 & #5**:

I baked two pies, both with the same filling but different crusts. One was made with an all-butter pie dough and the other was a graham cracker crust.
RESULT: Graham wins! If you told me a few weeks ago that pumpkin pie belongs in a graham, not pastry, crust I would not have believed you. However, after all this experimenting (and subsequent text threads discussing this process with my sisters, all avid bakers) it really kinda *does*. Pumpkin pie is essentially a custard pie, so think about cheesecake, key lime pie, etc…all are aided by the extra crunch and flavor of a graham crust. And in this particular case, the extra sweetness is welcome, too. (my pie is delightfully not too sweet!).

I hope you enjoy this silky, luxurious, delicately spiced pumpkin pie as much as I do. Happy baking!

Caramel Chai Pumpkin Pie

recipe adapted from Four & Twenty Blackbirds

Ingredients

graham cracker crust for a 9” pie, partially parbaked (I use this recipe)
1 cup (8oz) Cara-Sel salted caramel, warmed enough to be pourable
2 large eggs
2 large egg yolks
pinch of Kosher salt (optional)
1 ⅔ cup pumpkin puree*
2 teaspoons Chai Spice Blend (I use Rockerbox)
1 teaspoon molasses**
2 teaspoons fresh lemon juice
1 cup whole milk
whipped cream for serving (optional)

Immersion Blender Method

Position a rack in the center of your oven and preheat the oven to 350º.
Place all of the ingredients in an 8 cup measuring cup or large bowl (you want enough room to be able to blend without making a giant splashy mess) and blend until smooth.
Pour the mixture into your parbaked crust and bake on the middle rack of your oven for 45-55 minutes, rotating 180º when the edges start to set, 30-35 minutes through baking time.
The pie is finished when the edges are set and puffed slightly and the center is no longer liquid but still wobbly. The filling will continue to cook and set after the pie is removed from the oven.
Allow to cool completely on a wire rack, 2-3 hours. Can be served slightly warm, at room temperature, or chilled. We prefer the latter two options and believe barely sweetened whipped cream to be a must.

Whisk and Bowl Method

Position a rack in the center of your oven and preheat the oven to 350º.
In a large bowl whisk the eggs and egg yolks to blend. Add the rest of the ingredients and whisk until smooth. Optional: If you want to ensure a silky texture, pass the mixture through a fine mesh sieve, pressing with a rubber spatula, into another bowl.
Pour the mixture into your parbaked crust and bake on the middle rack of your oven for 45-55 minutes, rotating 180º when the edges start to set, 30-35 minutes through baking time.
The pie is finished when the edges are set and puffed slightly and the center is no longer liquid but still wobbly. The filling will continue to cook and set after the pie is removed from the oven.
Allow to cool completely on a wire rack, 2-3 hours. Can be served slightly warm, at room temperature, or chilled. We prefer the latter two options and believe barely sweetened whipped cream to be a must.

* This is one 15oz can of pumpkin puree. I had great results with a national brand (Libby) and my local grocery chain’s own organic line. I had dreadful results with Trader Joe’s organic. All this to say, the quality and flavor of your pumpkin puree will have a huge impact on your pie. If you feel like going all out, you can even roast your own. Choose your own adventure!

**I admit that I have no idea how much the teaspoon of molasses from the original recipe matters here. I always have it on hand, so I add it. If you don’t keep molasses in your cupboard and don’t want to buy a bottle I bet you can skip it (but I haven’t tested it!)

If you would like a hard copy of this recipe here is a printable pdf.