Matcha Pumpkin Pie

Thanksgiving sweets are always delicious, but sometimes they can get repetitive. Give your guests a change of pace with this not so traditional Matcha Pumpkin Pie!

Makes 1 pumpkin pie.

An original recipe prepared for us by modest marce.


    • 1 9-inch unbaked pie crust, store bought or homemade
    • ½ cup turbinado sugar
    • ½ cup honey
    • 3 large eggs, room temperature
    • 2 cups pumpkin puree
    • 1 ¼ cup whipping cream
    • 1 tsp pure vanilla extract
    • ½ tsp Aiya Culinary Grade Matcha
    • 1 Tbsp water, boiling
    • 1 tsp ground ginger
    • ½ tsp cinnamon
    • ¼ tsp nutmeg
    • ¼ tsp salt
    • Powdered sugar, for dusting


    1. Preheat oven to 400F and chill prepared pie crust in the refrigerator.
    2. In a large mixing bowl whisk together the sugar, honey, eggs, pumpkin, cream and vanilla until well blended.
    3. In a small mixing bowl add the Matcha and boiling water. Whisk virgorously until the Matcha is fully dissolved.
    4. Add Matcha to the pumpkin mixture followed by the ginger, cinnamon, nutmeg and salt. Stir until combined.
    5. Transfer filling to prepared pie crust and bake for 45 minutes, until the edges have set and the center is still jiggly. Let cool to room temperature before serving. (about 4 hours)
    6. Dust with powdered sugar and top with whipped cream!


    Click below to purchase the Culinary Grade Matcha used in this recipe: