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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!}
Hi, can this pie be made two days in advance and stored in the fridge until ready to serve? Should it be covered?
Thanks!
HI! Yes, that works great. You should cover the pie and store in the fridge for up to 3 days. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this pie last night and overall it was nice and a good level of sweetness (not too much) but I do think the 3 eggs in the recipe make the taste of the pie a little eggy. It wasnt my favorite for this reason. But was still a good pie and very easy to make.
Thank you Hena! Is there any questions I could help you with so it turns out better? xTieghan
This is a great recipe. The spices make it perfectly warming and fallish! I did this as a trial before Turkey Day and I will be making this recipe this Thanksgiving again!
That is so great! I am really glad this turned out so well for you Ali and I hope it turns out really well on Thanksgiving! xTieghan
I made this as a tart with a shortbread crust. Used a fun, fluted, narrow rectangle pan. It was so good! My dinner guests loved it. Thank you for the recipe.
That is so amazing to hear Penny! Thank you so much for trying this recipe! xTieghan
Can honey be used instead of maple syrup?
Hi Rae! Yes, honey will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Hi Tieghan!
I made this pie last week and it was the best pumpkin pie of my life. Can’t stop dreaming about it! In fact, I’ll be making one for my work potluck and 2 for family thanksgiving!
I love your pie pan! Do you have a link to it or some similar? I love how the edge comes off for easy cutting. Also, what crust recipe did you use for this pie in the pictures? I used the recipe linked in this post, and it looked a lot different than this pie’s crust. Thanks!!
Hey Bailey,
Wonderful! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! Here is the link for a similar pie plate:
https://api.shopstyle.com/action/apiVisitRetailer?id=707366281&pid=uid3696-43323264-41&aid=43342403&utm_content=productwidget%3A617ac33b1cc9ed1a0d57cbbe&utm_medium=referral
I just add some chai spice to the dough recipe that was linked. xTieghan
I was wondering if you think the chai sugar would brûlée well on top of this pie? The recipe looks incredible! We are having a al fresco party and want some warmth added to the pie before serving but I’m afraid of burning the spices while brûléeing the chai sugar. Let me know what you think! Thanks!! Can’t wait to make!
Hi Marin! What a fun idea! I actually think that could work great and be incredibly delicious! I would say give it a try! Please let me know if you have any other questions and how it goes for you. I hope you love this recipe! Thank you! xTieghan ???
I feel like this a must bake now that the weather is getting colder. might be something i try on the long weekend! THank you
I hope this turns out amazing for you Jamie! Thank you! xTieghan
Hello,
I’m interested in making this pie without any sugar. Would you recommend increasing the amount of maple syrup? Thank you!
Hi Emily! I’d recommend just upping it by 1/4 cup. it may affect the texture of the pie. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Can I bake this chai pumpkin pie ahead of time and freeze it?
HI! You can make this pie 3 days ahead of time or freeze for up to 2 months. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Hi Tieghan, I’m hoping to make this for Thanksgiving! I just wanted to confirm that it’s written for an 8 inch pie dish. I only have 9 inch so I may have to do some math!
Hey Krista! It’s written for an 8-inch, but honestly I don’t think you need to adjust the recipe in any way. I have used both and 8 and 9-inch pie plate and the recipe works great. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Hi, just wondering how far ahead I can make this. Hoping at least one day will be ok? Can’t wait to try it!
Hey Bethany! You can make this 2-3 days ahead of time. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I made this for Thanksgiving and it was a HUGE hit! I’ll definitely make it again.
Thank you Gwen!
Hello, Katie!
Thank you for the perfect recipe! You solved my problem – what’s new to cook from a pumpkin.
John
Weedit.photos
This is delicious! The flavors really work well. I made a few changes (just based on my pantry) – I used a graham crust which was smaller so did 2/3 of the recipe. I used evaporated milk instead of cream. I didn’t have any dry ginger but had fresh so I chopped and muddled some into a mug, added the milk then warmed quickly and let it sit and infuse for a while. I also used homemade pumpkin purée and baked how I usually do – 375 for 15 mins the. The remainder at 325. I think this will be in the Thanskgiving rotation next year. Thanks for a great recipe!
Thank you Laura! I am so happy you liked this!
Wow! I made this pie today for Thanksgiving and it is the best pumpkin. pie I have every made. The texture was smooth and creamy, almost like a flan, and the ingredients were very well balanced. It wasn’t too sweet. Thank you! It is a wonderful recipe!
Thank you Joyce! I am glad you enjoyed this!