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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.

Chai Pumpkin Pie with Maple Whipped Cream | @hbharvest

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


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…

Chai Pumpkin Pie with Maple Whipped Cream | @hbharvest

Chai Pumpkin Pie with Maple Whipped Cream | @hbharvest

Chai Pumpkin Pie with Maple Whipped Cream | @hbharvest

Chai Pumpkin Pie with Maple Whipped Cream | @hbharvest

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.

Chai Pumpkin Pie with Maple Whipped Cream | @hbharvest

Chai Pumpkin Pie with Maple Whipped Cream | @hbharvest

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 | @hbharvest

Chai Pumpkin Pie with Maple Whipped Cream | @hbharvest

Chai Pumpkin Pie with Maple Whipped Cream | @hbharvest

Chai Pumpkin Pie with Maple Whipped Cream

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
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.


Maple Whipped Cream


  • 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!
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Chai Pumpkin Pie with Maple Whipped Cream | @hbharvest

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!}

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    1. Hi Courtney,
      I would make this probably a day in advance, save the whipped cream for the day of! I hope you enjoy this recipe and happy holidays! xTieghan

    1. Hi Michelle,
      Unfortunately, you really need the maple syrup for this recipe. Please let me know if you have any other questions! xTieghan

    2. Michelle, usually maple syrup can be subbed with honey, it’s not quiet the same but it would do, for whipped cream you could just use confectioner sugar

    1. Hey Jess,
      You could make this a day or two in advance but I would save the whipped cream for the day of. I hope you love this recipe, please let me know if you give it a try! xTieghan

    2. Hey! I double the recipe and made two. Baked for 55 mins rested over night and i cut into one this morning, it’s still pretty wet in the center. I put them back in and checking every 5 mins but I’m worried something went wrong. Any direction?

      1. Hi Kris,
        Did you double the recipe or make two batches? Sometimes doubling baking recipes isn’t always the best idea. I would just bake a little longer:)

  1. 5 stars
    Hi! I made this last thanksgiving and it was a hit! Do you think the pie filling would work as pumpkin pie bars with a graham cracker crust in an 8.5×8.5 baking dish?

    1. Hey Lauren,
      I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Sure, I bet that would work well for you. Have a great week! xTieghan

    1. Haven’t made this recipe yet but from my experience, coconut milk works wonderfully as a substitute for heavy cream as long as you don’t use light coconut milk – it has to be full fat.

    2. Hey Heather,
      Yes, coconut milk should work well for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  2. Did I miss a video on this one? I’ve never used a real vanilla bean before but I’d love to know how! I tried to google this but couldn’t really figure it out.
    Wanting to make this pie for thanksgiving!

    1. Hey Chelsea,
      This is an older recipe so I do not have a video for it. For the vanilla bean, just slide your knife down the center to split it open and scoop out the beans. I hope you love the recipe! xTieghan

    1. Hey there,
      I just used another pie crust to decorate my pie. I hope you love the recipe, please let me know if you give it a try! xTieghan

  3. 5 stars
    Excited to make this for thanksgiving! How far in advance could you make the whipped topping? Would it be okay in the fridge for a few hours or does it need to be made right before serving? TIA!

    1. Hey Ali,
      The whipped topping would be okay in the fridge for a couple hours. I hope you love this recipe, please let me know if you give it a try! xTieghan

  4. I am confused by instruction #2. What is the purpose of using ‘pie weights’? Is baking the crust before baking with the filing necessary? I’ve never made a pie doing this before.

    1. Hey Evelyn,
      The pie weights prevent the crust from puffing up, yes this is a necessary step:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  5. 5 stars
    I made this yesterday for Canadian Thanksgiving, and it was SOOO GOOD! A big hit with everyone. Typically i find the store bought, Safeway/grocery store kin, to be bland. This had more fall spices but not overwhelming. A total win. Thank you for this recipe!

    1. Thanks so much for giving this recipe a try, so happy to hear you enjoyed it! And a Happy Belated Thanksgiving! xTieghan

  6. Sounds delicious and perfect! Would it be a terrible idea to try this recipe with a graham cracker (or even ginger snap) crust?

  7. Hi! Just stumbled on this recipe. I noticed you have star anise seeds in your pictures but not listed in the ingredients. Just wondering because I know it’s an ingredient in most chai? Thanks!

    1. Hey Julie,
      I used the star anise for the photo, you can follow the recipe as is:) I hope you love the recipe, please let me know if you give it a try! xTieghan