{This post is sponsored by Land O’Lakes.}

If there’s one thing you need today, it’s a slice of this Chai Pumpkin Pie with Maple Whipped Cream.

I mean, it is Friday, and it is November, so I think some pumpkin pie is totally acceptable for today.

Obviously.

In all seriousness here, we are now less than two weeks out from Thanksgiving (what?!? how?!?). Which can only mean it’s time to talk pumpkin pie. Believe it or not, I have yet to share a pumpkin pie recipe with you guys. To me, this seems a little crazy, and when I realized this fact, I knew this Thanksgiving needed to be the year I changed that.

One of the reasons I think I have not shared a pumpkin pie recipe before is honestly because it’s just never really excited me. As you guys know we are major chocolate people over here and I definitely did not grow up eating pumpkin pie. That said, over the years of developing recipes and trying out new things, I have discovered I do in fact enjoy the sweeter pumpkin recipes. See these Pumpkin Butter Rugelach Cookies, this Cream Cheese Swirled Pumpkin Coffee Cake, and this Pumpkin Spice French Toast.

But pumpkin pie? It’s just something that has always somewhat bored me…

Until I dreamed up this chai spiced pumpkin pie with maple whipped cream.

Oh man. Oh man. This is how pumpkin pie needs to be made.

Like most, I am pretty head over heels for Chai flavored anything, but the thought of a Chai Spiced Pumpkin Pie…and with maple whipped cream too, yeah, that just sounded way too good. So I did what I do and I started testing out my Thanksgiving pie recipe. Most pumpkin pies I’ve tried have been overly sweet and lacking in pumpkin flavor, so with this pie, I wanted to really highlight the pumpkin flavor and not create something so sweet that you can’t taste anything else.

I used mostly maple syrup to sweeten this up, which I think pairs so nicely with pumpkin. I then added in a homemade chai spice mix, plenty of good vanilla extract, and a little heavy cream to keep the pie silky smooth. Still pretty traditional, but it’s that chai spice mix that makes this pie over-the-top good. The use of maple syrup in place of sugar makes this pie almost healthy-ish. Meaning the guilt for this pie should be non-existent…if you’re asking me anyway.

To finish off the pie, I made a simple, but delicious maple whipped cream that’s the perfect sweet and creamy balance to all the serious pumpkin and chai flavors happening in the pie. The secret to my whipped cream though? Using Land O Lakes® Heavy Whipping Cream. I love using Land O Lakes® Heavy Whipping Cream because it always guarantees me perfectly rich and creamy whipped cream every single time. It’s one of those staple ingredients that I usually have in my fridge at all times, but especially during the holidays.

In a lot of ways, this pie is very similar to your favorite chai latte, but with plenty of pumpkin and a generous dollop of whipped cream.

I don’t know about you guys, but I’d choose pie over a latte any day.

My plan is to serve up this chai pumpkin pie at this year’s Thanksgiving. Not going to lie, it’s going to be the first pumpkin pie I’ve put on my Thanksgiving pie table, but I feel pretty good about it, because I really do adore this recipe.

It’s loaded with all my favorite pumpkin and chai flavors, perfectly sweet, and lusciously creamy.

Plus, I’ll be cooking Thanksgiving dinner for my grandpa this year (something I don’t normally have the chance to do) and the man loves a good pumpkin pie. I cannot wait to share this one with him, he’s going to love it, which has me all the more excited.

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The Recipe

Chai Pumpkin Pie with Maple Whipped Cream

Sweetened with mostly maple syrup, which pairs so nicely with pumpkin. I then added in a homemade chai spice mix, plenty of good vanilla extract, and a little heavy cream to keep the pie silky smooth. Still pretty traditional, but it's that chai spice mix that makes this pie over the top good.

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Servings 0 1 (8 inch) pie plate or tart pan

Ingredients

• 1 pie crust, homemade or store-bought
• 1 can (15 ounce) pumpkin puree
• 1/2 cup Land O Lakes® Heavy Whipping Cream
• 3 eggs
• 1/3 cup real maple syrup
• 2 tablespoons dark brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 1/8 teaspoon pepper

Maple Whipped Cream

• 1 cup Land O Lakes® Heavy Whipping Cream
• 2 tablespoons real maple syrup
• 1 vanilla bean, seeds removed
• chai sugar, for sprinkling (optional)

Instructions

1. 1. Preheat the oven to 375 degrees F. Grease an 8-inch pie plate with butter.

   2. Fit the pie crust into the prepared pie plate. Line the crust with parchment paper and fill with pie weights, beans or rice. Transfer to the oven and bake until crust is set, 30 to 35 minutes. Remove pie weights and continue to bake until the crust is golden, about 10 minutes. Remove from oven. Reduce the oven temp 325.

   3. To make the pumpkin filling, mix together the pumpkin, heavy cream, eggs, maple syrup, brown sugar, vanilla, cinnamon, ginger, nutmeg, cardamom, cloves, salt, and pepper in a mixing bowl until combined. Pour the mixture into the baked crust.

   4. Transfer the pie to the oven and bake for 50-55 minutes or until the center no longer jiggles. Remove from the oven and let cool, and then place in the fridge to cool completely.

   5. Using an electric mixer, whip the cream until soft peaks form. Add the maple syrup and vanilla bean. Whip once more until combined and fluffy.

   6. When ready to serve, top the tart with the maple cream and sprinkle with chai sugar, if desired. Slice and serve!

That up there? The perfect slice.

{This post is sponsored by Land O’Lakes. Thank you for supporting the brands that keep Half Baked Harvest cooking!}