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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.
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
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 post was originally published on November 10, 2017
Hi, Happy Holidays! Thank you for sharing this recipe. Looks like my pumpkin pie prayers have been answered! I just wanna be sure of what kind of pepper to use in the recipe. Please let me know. Can’t wait to bake this one up. I know your grandpa will LOVE it!!!
Hi! I use regular old black pepper. Hope you had a wonderful Thanksgiving! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
OMG!! Thank to you. This recipe is jist what I needed. The perfect way to put a pumpkin over the top. I’ve been looking for a different recipe and adding chair spices WOW, so genius! The last few years I’ve been making a salted caramel pumpkin pie which has beenca huge hit with pumpkin lovers and haters alike. I can’t wait to try this one out….for me. Sooooo excited!
I hope you absolutely love this recipe Faith! Thank you so much!
I am so excited to bring this tomorrow for my first thanksgiving with my boyfriends family ??? how would you recommend baking the decorative crust pieces??
So sorry I did not get back to you in time! I just use leftover pie crust + holiday cookie cutters. Hope you had a wonderful Thanksgiving! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Is there anyway to substitute the cream for something without dairy?
I like to use full fat canned coconut milk. Please let me know if you have any other questions. Happy Thanksgiving! ?
Sure! I love using canned full fat coconut milk! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I don’t see the recipe for the Chai Sugar topping at the end.
Hi Liz! Sorry about that. Here is the link to it! Hope you love this pie!
https://fett-weg.today/pumpkin-chai-snickerdoodles/%3C/a%3E%3C/p%3E
Made this yesterday and my husband has declared it the best pumpkin pie he’s ever had–so delicious, thank you! Perfect amount of sweetness and spice.
That is amazing! Thank you so much Kelly!
Chai sugar recipe?
It’s linked in the recipe! Put it below too! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
https://fett-weg.today/pumpkin-chai-snickerdoodles/%3C/a%3E%3C/p%3E
Where is the chai sugar? I do not see the recipe.
Looks great! I might make this for Christmas since (gasp) I’ll be out of town on Thanksgiving. Which recipe did you use for the little cookies?
The little cookies are just made from leftover pie dough. I bake them, then brush with butter and dust with cinnamon sugar. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hi, I want to make this pie, but I don’t see recipe for chai sugar. Should I use recipe for chai pumkin snickerdoodles?
HI! The chai spice is included in the filling. It’s all the spices. No need to add anything additional. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I made this last weekend. I mixed the ingredients like a more traditional recipe, spices with sugar in small bowl then whipped eggs with whisk, whisked in pumpkin, cream, vanilla, and then the spices. Mine seemed lighter and higher than the photos here.The flavor was amazing, great recipe!
I am really happy you enjoyed this Kristine! Thank you!
Hi, it seems this particular ‘chai’ spice mixture differs from traditional?
HI! It’s pretty traditional, but feel free to add whatever you’d like spice wise. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Sorry for being unclear.
My question should have been this: how is chai spice blend in this pie differs from traditional ‘thanksgiving’ spice mixture that we normally see in pumpkin pies?
Thanks
Marina
Typically pumpkin pie only use cinnamon and nutmeg or cinnamon and ginger. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I’m not a fan of pumpkin or chai, but somehow I can’t shake the feeling that I would love this!
Try it and let me know!! I hope you do end up loving it Leslie!
Such a pretty pumpkin pie! Love the chai flavors and maple whipped cream! 🙂
Thank you Laura!
Hey Tieghan,
This pie looks beautiful and made me smile when I saw the cute little pumpkin crusts. I love the chai spice and maple whipped cream and think this looks lovely. I hope you had a wonderful rest of your trip and a safe flight back! Also, I hope your thanksgiving pie turns out perfect for your grandpa. I’m sure he will love it and the thought of you baking something he enjoys. 🙂 I’m looking forward to more Thanksgiving and November recipes and your favorites post this week! Stay warm.
Hi Kristin! I am so glad you like this pie! Thank you so much! Have a great week!