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{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.
Chai Pumpkin Pie with Maple Whipped Cream
Servings: 8 servings
Calories Per Serving: 371 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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. 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!}
Super easy and so delicious! I made this for Thanksgiving this year and people of all tastebuds enjoyed it. The filling is so creamy and spiced just right, I could even eat it without the maple whipped cream, however it balances the flavors out so nicely! For the crust I used the ‘My Favorite Buttermilk Pie Crust’ recipe. Definitely my new go-to pumpkin pie recipe 🙂
Hi Violet,
Wonderful!! I love to hear that this recipe was a hit, thanks for giving it a try! Have a great weekend:)
Can you sub pumpkin pie spice for this? If so, what would be your recommended amount? Thanks!!
Hey Katie,
Sure, I would use about 2 teaspoons plus the cinnamon. I hope you love this recipe, please let me know if you give it a try! xT
Do you h-be a recipes for the little cookies on top?
Hi Gabriela,
I just made those out of extra pie crust:) Please let me know if you have any other questions! xT
How early can this be made prior to eating?
Hi Serena,
You can make this a day or two before serving. Please let me know if you have any other questions! Happy Thanksgiving! xT
Can you make this with diary free whipping cream? Lactose intolerant over here so need to switch out the heavy cream for a different type of milk, but not sure if it’ll mess with the texture. I’m in charge of the pumpkin pie this year and this will be perfect!
Hey Natalie,
I think it’s worth a try! Let me know how the recipe turns out, I hope it’s delish! xT
I’m excited to make this! If I use homemade pumpkin puree is the measurement still the same 15 oz.?
Hey Ashley,
Yes, I would use the same amount. Please let me know if you give this recipe a try, I hope it turns out well for you! xx
Hi, can I use coconut cream for the pie instead of whipping cream?
Hey Nazia,
That should work well for you! Please let me know how the recipe turns out, I hope you love it! xT
Like you, I’ve never been a big fan of pumpkin pie. But adding chai spice to it makes all the difference!! This is definitely a winner. I added chai sugar to the whipped cream instead of maple syrup and it was delicious 😋 I also topped with little pie crust cookies which I loved! Thanks for the great recipe.
Hey Toni,
Love it!!🤩 So glad to hear that this recipe was a hit, thanks so much for making it! Thanks so much for your kind message! 🤍 xx
Hi! I am using a prepared crust from Trader Joe’s. Should I bake the crust following TJ directions and then start from your step 3 with the filling? Also, if I don’t have vanilla bean for the whipped cream, could I substitute vanilla extract? Thank you!!
I second Amy’s question!
Hi Julie,
Yes, if you are using store bought crust, just follow the package instructions for that:) xx
Hey Amy,
Yes, that would work best for you!! And vanilla extra will also work well:) Let me know how the recipe turns out, I hope you love it! xT
Thanks for this recipe! Hoping to make it tonight for tomorrow! How much vanilla extract should I sub in for the vanilla bean?
Hey Laura,
I would use at least 1 teaspoon or more to your liking:) I hope this recipe turns out amazing for you! Happy Thanksgiving! xT
Can’t wait to make it! How did you make those little pie crust cookies?
Hi there,
Thanks so much! I just rolled out an extra crust and used mini cookie cutters to make them. I hope you love the pie! xx
Have you ever used your homemade pumpkin butter in this recipe?
Thank you!
Hi Pamela,
I haven’t, I’ve only used pumpkin puree here:) Please let me know if you have any other questions! xT
Hi there. Does it need to be an 8” pie dish or would 9” work as well?
Thanks so much it sounds delicious and I can’t wait to make it 🙂
Hi Michele,
A 9 inch pie dish will also work for you:) Please let me know if you have any other questions! xT