Sweet Masala Pumpkin Pie

(moji masala ® × Bread & Basil)

A Warm, Spiced Take on a Classic Holiday Dessert

If you love pumpkin pie but want a deeper, more aromatic flavor, this Sweet Masala Pumpkin Pie brings together velvety pumpkin, condensed milk, and the cozy sweetness of moji masala® Sweet Masala. This blend adds subtle warmth from cardamom, cinnamon, nutmeg, and clove—delivering a uniquely Indian-influenced twist without overpowering the traditional profile.

This recipe was created in partnership with Julia Estrada of Bread & Basil, combining expert baking technique with Moji Masala’s signature small-batch spice craftsmanship.

⭐ Why This Pumpkin Pie Is Special

• ✨ Sweet Masala Upgrade: Adds complexity and aroma that traditional pumpkin spice can’t match.

• 🥣 One-Bowl Filling: Blend everything together in minutes—no fuss.

• 🥧 Buttery, flaky crust: Includes a rye-flour option for added depth.

• ⏱ Make-ahead friendly: Perfect for holidays and meal-prep.

📘 Recipe: Sweet Masala Pumpkin Pie

Ingredients

For the Pie Filling

• 1 (15-oz) can pumpkin puree (not pumpkin pie filling)

• 1 (14-oz) can sweetened condensed milk

• 2 large eggs

• 2 tablespoons moji masala® Sweet Masala

• 1 teaspoon kosher salt (use half as much if using table salt)

• Whipped cream, for serving (optional)

Instructions

1. Combine ingredients:
   Add all pie filling ingredients to a bowl. Use an immersion blender, traditional blender, or food processor to blend until smooth.
   Tip: If mixing by hand, tiny specks of spices will remain visible—they add beautiful flavor and texture.

2. Fill and bake:
   Pour the mixture into your par-baked crust, place in a 375°F (190°C) oven, and bake for about 45 minutes, until the center is set but slightly wobbly.

3. Cool completely:
   Let the pie cool fully for the best texture. Serve with whipped cream if desired.

🥧 Homemade Pie Crust (Optional but Recommended)

Ingredients (Makes One Crust)

• 1 cup all-purpose flour

• ¼ cup rye flour

• ¾ teaspoon kosher salt (use half for table salt)

• 1 stick (8 tablespoons) cold butter, cut into ½-inch cubes

• 2–4 tablespoons ice-cold water

Instructions

1. Mix flours & salt: Combine in a medium bowl.

2. Add butter: Toss to coat in flour, then press lightly with fingertips or use a pastry cutter to form pea-sized pieces.

3. Hydrate the dough: Add 1 tbsp ice water at a time, tossing until the dough holds together when pressed.

4. Chill: Form into a 1-inch disc, wrap, and refrigerate for at least 1 hour.

5. Roll out: Roll between parchment to ⅛-inch thick. Rest 10 minutes before transferring to pie dish.

6. Shape & freeze: Crimp edges and freeze while preheating the oven.

7. Blind bake: Prick the bottom with a fork. Line with parchment and pie weights. Bake at 375°F for 20 minutes until partially baked. Cool and remove weights.

⏱ Make-Ahead Options

• Make the entire pie 1 day ahead and refrigerate overnight.

• Make the dough & filling separately and bake the next morning.

• Par-bake the crust ahead of time and fill just before baking.

🌟 What Makes moji masala® Sweet Masala Perfect for This Pie?

Sweet Masala is a signature Moji Masala blend made for both desserts and everyday sweet dishes. Unlike typical "pumpkin spice," it incorporates balanced Indian aromatics traditionally used in Kashmiri and North Indian “sweet spice” profiles.

That means deeper flavor, softer warmth, and a more aromatic finish.

Perfect for:

• Pumpkin pie

• Oatmeal

• Banana bread

• French toast

• Lattes & chai

• Fruit crumbles

• Holiday desserts