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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!}
I am a notoriously awful baker but this was delicious. Thank you for inspiring me to bake more!
Hey Courtney,
I am so glad you enjoyed the recipe, thanks so much for making it! xTieghan
There’s something off with the ratio of the spices. Clove came through strong, but the rest of the chai spices were lost. I’m going to try and adjust them the next time. Still, it’s a great idea and am looking forward to working out the balance.
Hey Maffy,
Thanks for giving the recipe a try, I am sorry the spices were not to your liking. Happy Holidays! xTieghan
Planning on making this for Christmas Eve! It looks amazing. I’m sure you’re tired of answering questions but I like using frozen pre-made crusts which I usually just bake with the filling inside to cook. Would a pre made crust need to be baked beforehand like your recipe calls for? Or could I just add the filling and bake from that step? Thanks so much!
Hey Jeremy,
I would just add the filling and bake from that step. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Made this for our Thanksgiving dinner and I don’t think I’m ever going back to making a regular pumpkin pie. I personally am not a huuuge fan of pumpkin pie but I could eat this whole pie in one sitting. Made it with the crust from scratch and the pumpkin puree fresh! 100000% recommend.
Thank you so much Jenna!! I am really glad this turned out so well for you! xTieghan
Really loved this recipe and the smells were amazing, but noticed a numbing aftertaste that felt chalky probably from either the cardamom or cloves – I probably added too much of one or the other. Can you tell me which of the two spices that might’ve been so I can ensure I don’t make that mistake again??
Hey Becca,
Thanks so much for giving the recipe a try! Sorry I have never experienced this, so I am honestly not sure, next time just be sure to double check your measurements. Happy Holidays! xTieghan
Cloves will cause a numbing sensation in the mouth.
Wondering if after you place the pumpkin filling place bake in oven at 325 for 50-55 minutes?
Hey Kim,
Sorry I not fulling understanding your question. Please let me know how I can help! xTieghan
This looks amazing! Thank you for sharing. I can’t wait to serve it at Thanksgiving. Quick question, I only have a 9” deep dish pie plate. Should I increasing the recipe? What are your recommendations.
Hey Kec,
You should be fine following the recipe as is. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
If I were to use a pre-blended chai spice mix, how much should I add? This sounds amazing, can’t wait to try it next week!
Hey Kersten,
I would use a tablespoon or two. Please let me know if you give this recipe a try, I hope you love it! xx
I remember making a Chai Pumpkin Tart in mid-Oct. 2020. I found it on your Instagram. The crust was made with pecans, and it was one of the best deserts I have ever made!! I wanted to make this spectacular desert for Thanksgiving. Unfortunately, I didn’t print the recipe, and this isn’t the same one, but so close. I’m so sad. Can you share the Chai Pumpkin Tart recipe or how I can find it again? Thank you!
Hey Mandy,
Sorry this is the only pumpkin recipe I have had this year. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
Hi!
I can’t wait to make this!! Where can I find the recipe to make the cutout decorations on top?
Thanks!!
Hey Caroline,
I just used another pie crust to make the shapes. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
The perfect pie for Thanksgiving! Such a hit last year that I will be making it again this year.
Thank you so much Emily! xTieghan
In the photos it looks like the pie was under filled, as if the cooked filling is only an inch or so tall? Could I double the filling and increase bake time?
Hey Melissa,
Sorry, I have not tested this, so I am unsure of what your results would be. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
Can this be made the day before thanksgiving dinner??
I am going to buy a pre-made crust, so do I still follow the pie crust baking directions you provide in this recipe?
Thank you!?
Attempting to make this for thanksgiving!! Question – how important is the clove? It’s the only ingredient I don’t have!
Hey Emily,
You can skip the clove:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! I’m super excited to make this pie for Thanksgiving. Quick q–my pie dish is 9.5″; would I need to use 1.5x of the filling recipe? Thanks, Tieghan!
Hey Nicole,
I think you should be fine following the recipe as is. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hello! If i just wanted to make a classic pumpkin pie, would I just omit the chai spice and just do cinnamon? Thank you 🙂
Hey Kate,
Yes, that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan