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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!}
This looks AMAZING! I know it alters the recipe a bit but do you think this would be doable if it was adapted as a tart maybe using your graham cracker + pretzel crust recipe?
Thank you!!
Hey Azaria,
Yes, I think that would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks amazing. Can’t wait to test it next weekend. But I have two for you. Could I use your pumpkin butter in place of puréed pumpkin? I’m just trying to find ways to use the pumpkin butter – it’s so good! Also, do you have any recommendations for a vanilla bean substitute? They are just so pricey. Thank you so much!
Hey Megan,
Unfortunately for this recipe you are going to want to use the puree and not the pumpkin butter. You could use vanilla bean powder in place of vanilla beans! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hello! What size pan did you use for this pie?
Hey Jasmin,
I used an 8 inch pie pan. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Where can I buy chai sugar? Thank you!
Hey Holly,
Here is the recipe for the chai sugar:
CHAI SPICE SUGAR
1/3 cup granulated sugar
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon all-spice
1/2 teaspoon cardamom
1/4 teaspoon ground cloves
I hope you love the recipe, please let me know if you have any other questions! xTieghan
Instead of using the chai tea I used a wet mix, 30g infusion in the cream (both in the pie and deco) and used the second infusion, it was intense! ? ? It’s now chai pie with a pumpkin base.
Are you meant to taste/identify the pumpkin?
Hey Charlie,
Yes you should be able to taste the pumpkin, thanks for giving the recipe a try! Please let me know if you have any other questions! xTieghan
Teghan, Can you suggest how to tweak this for tartlets? Bake time? Anything different with the filling? Imagining the filling recipe will fill 12 tarts.
Hey Margo,
I haven’t tested this with tartlets, but I would probably reduce the baking time slightly. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan,
I’m trying to figure out to use a square tin, pyrex or my tart tin, as I don’t have a pie dish. I’ve got an 8″ tart tin x 1″ high, is that what you used? Worried that cause it’s so short it’ll be too much crust and not enough filling.
Thanks,
Hey,
I would use the tart tin! I hope you love the recipe, please let me know if I can help in any other way! xTieghan
Made this tonight! Test run for thanksgiving. Good night that’s delicious! I am also never making homemade whipped cream any other way! Everything was perfect!
I am so happy this turned out so well for you, Alyssa!! Thank you so much for trying this one! xTieghan
I first want to say I have never met a recipe of yours that I didn’t like – you’re amazing! I’m about to try out this recipe tonight (getting in the Fall spirit a little early) but I really want to top it with the cute little cookies you have on yours. Is there a recipe for those on your page? Thank you and I’ll let you know how the baking goes!
Hey Morgan!! First, I LOVE you fall spirt!!
Second, the cookies are actually just made with leftover pie crust. I just rolled out the pie crust scrapes, cut them into shapes, baked 8-10 minutes at 350, then sprinkled them with cinnamon sugar as soon as they came out of the oven. Really easy!
Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I love the creativity of using chai spices to enhance the pie. Looks incredibly delicious! Definitely will make it for thanksgiving next year.
Thank you so much Jacob! I am really glad you are enjoying this one and I hope it turns out amazing for you! xTieghan
Can you make this with an egg substitute? Like a flax egg?
Hi Brandy! I have never tried it, but I have heard that flax eggs are great substitutes! Please let me know if you have any other questions! xTieghan
Hey Brandy! I have never made this with and egg sub, but if you feel comfortable texting it out I do think it could work well. I would use only 1 flax or chia egg. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
This looks fantastic! Would it still hold up if I made it two days out from Thanksgiving?
Hey Liz! Yes, that will be just fine! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Can I double the recipe to make two pies? Or will I mess it by doubling? Please let me know ASAP. I plan to make it tomorrow. Looks delicious!
Hi Joanna, Yes double the recipe will be fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Hi! Can I use fresh pumpkin purée? Is 15oz right?
Hi Alissa! Yes you can use fresh and yes it’s 15 ounces. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
This pie looks so good. I think I may bring it to a potluck next week. I’m assuming vanilla extract can be used in place of the vanilla bean for the whipped cream. If so, how much extract would you use?
Hey Katie! Yes, of course. I would use 1 teaspoon vanilla extract. Please let me know if you have any other questions. I hope you love this recipe and it is a hit with everyone at the potluck! Thank you! xTieghan