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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.
Half Baked Harvest At Home
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Ingredients
- Pie crust, homemade or store bought
- Pumpkin puree
- Heavy whipping cream
- Eggs (three)
- Real maple syrup
- Dark brown sugar
- Vanilla extract
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Ground cardamom
- Ground cloves
- Kosher salt and pepper
- Chai sugar
- Vanilla bean (one)
Kitchen Supplies
- 8-inch pie plate
- Parchment paper
- Mixing bowl
- Standing mixer (or hand mixer)
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 in the pumpkin pie filling 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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
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!}
When you remove the pie weights and bake the crust additional 10 minutes do you remove the parchment paper also?
Hi Erin,
Yes, you will also remove the parchment paper:)
Please let me know if you have any other questions!
Hi! I was just wondering would I still bake the crust first? Even if it’s store bought?
Yes, you will want to follow the recipe as written:)
I feel like I am being very dense here. Do you do anything else to prep the vanilla bean, other than remove the seeds, like a rough chop before mixing it in with the other whipped cream ingredients?
Hi Renee,
You will just split the vanilla bean open and scrape out the beans. I hope this helps!
First of all, love making your recipes!
I do pumpkin pie every year for my family. The thing I find most important is fresh pumpkin. My first cookbook was Joy of Cooking and Irma Rombauer explains how to bake your own pumpkin. It’s simple. The only challenge is adjusting liquid for consistency.
Just made your ramen recipe…delicious!
Thanks so much, Carrie!
Would it be possible to make this recipe as a bar? Easier for sharing?
Hey Alicia,
Sure, I bet that would work nicely for you!!
Let me know if you give this recipe a try, I hope you love it!
Realized this Thanksgiving that I’ve made this every year since this was posted in 2017! It has totally replaced regular pumpkin pie for my family and I. Thanks for the new tradition!
Made it this year with a gluten free graham cracker crust and it was a hit at Friendsgiving! The maple whipped cream is always a nice touch.
Hey Shelby,
Happy Weekend! Thanks so much for making this recipe each year, I’m so glad it always turns out nicely for you! xxT
super suggestion on doing a graham cracker crust! I’m going to do that.
Do you’re bake the graham cracker crust before?
I love all things chai and this pie did not disappoint. It was really easy to make. I missed the instruction to bake these crust before baking with the filling. I would definitely not miss that step next time. The maple whipped cream is slightly sweet and the perfect accompaniment to this pie. We have another new tradition with this recipe.
Hey Kelly,
Amazing! Love to hear you enjoyed this recipe, thanks for making it and your comment! Hope you had a great Thanksgiving! xx
Hi! Is it possible to make this work for 9/9.5 inch pan? Having a hard time finding and 8 inch. Thanks!
Hi Sydney,
Yes, that would be just fine for you to use! I hope you love this recipe, please let me know if you give it a try! xx
What would I do if I made this a day before serving it should i heat it for how long and what Temperature? Or should I Refrigerate it and serve it cold. What would you recommend?
Hi Amanda,
I would keep it in the fridge and serve cold:) Please let me know if you have any other questions! Happy Thanksgiving! xx
Hoping to make this for thanksgiving! Do I have to par bake the crust if i’m using store bought?
Hi Bridgit,
You do not need to par cake the crust. Please let me know if you have any other questions! xx
How to make the little pumpkin/ turkey toppings that you show??
Hi Casie,
I just used pie crust and cookie cutters to make the little cut outs. Please let me know if you have any other questions! Happy Thanksgiving! xx
Hi Tieghan! How long do you bake them for?
About 10 minutes:)
What would the ratio of pumpkin pie spice be?
Hi Callie,
I would use 1 tablespoon. Please let me know if you have any other questions! xT
Hi! For maple syrup allergy would dark corn syrup be a good substitute?
Hi Meredith,
I would personally use honey. Please let me know if you have any other questions, I hope you love this recipe! xx
Help! How can I make this gluten free and dairy free? Please 🙁
Hi Piper,
I’m so sorry, I’ve never made this recipe both dairy free and gluten free, I’m not sure how it would turn out for you. Please let me know if I can help in any other way! xT
I made this pie first in a mini version (1/3 of the recipe) to test it, and now baked a full-sized one for Thanksgiving. I love the spice combination! The only thing I always do is reducing the sweeteners by (at least) 25%.
Hi Karin,
Wonderful!! I love to hear that you enjoyed this recipe! Thanks so much for your feedback and trying the recipe! Happy Thanksgiving! xT
Hello, I already made this pie and it was amazing!!! I’m making it for thanksgiving and I’m currently in high elevation (CO) and everyone is saying I need to account for it? Do you have suggestions? Or should I keep it the same?
Thank you ☺️
Hey Katelyn,
Wonderful!! I love to hear that you enjoyed this recipe! Thanks so much for your feedback and trying the recipe! You should be able to make this as is without any issues:) Happy Thanksgiving! xT