Chai Pumpkin Pie with Maple Whipped Cream Recipe: A piece of this Chai Pumpkin Pie with Maple Whipped Cream is all you need right now.
Given that it’s November and Friday, I believe pumpkin pie is completely appropriate for today.
Of course. Sincerely speaking, Thanksgiving is now less than two weeks away (what?!? how?!?). It just implies that it’s time to discuss pumpkin pie. I can’t believe I haven’t given you guys a recipe for pumpkin pie yet. This feels a little strange to me, and when I recognized that, I decided that this Thanksgiving would be the one where I made that right.
I guess one of the reasons I haven’t posted a recipe for pumpkin pie previously is that, to be honest, I’ve never been all that enthused about it. We are massive chocolate lovers over here, as you guys know, and I most definitely did not eat pumpkin pie growing up. Having said that, I have found that, after years of creating recipes and experimenting, I actually do like the sweeter pumpkin recipes. Check out this Cream Cheese Swirled Pumpkin Coffee Cake, this Pumpkin Butter Rugelach Cookie, and this Pumpkin Spice French Toast.
Chai Pumpkin Pie with Maple Whipped Cream Recipe
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
- /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
Set the oven’s temperature to 375°F. Use butter to grease an 8-inch pie pan.
Line the prepared pie pan with the pie crust. Rice, beans, or pie weights can be used to fill the parchment paper-lined crust. Place in the oven and bake for 30 to 35 minutes, or until the crust is firm. After removing the pie weights, bake for an additional 10 minutes or until the crust turns brown. Take out of the oven. Turn the oven down to 325.
To create the filling, put the pumpkin, heavy cream, eggs, brown sugar, maple syrup, vanilla, cinnamon, ginger, nutmeg, cardamom, cloves, salt, and pepper in a mixing bowl and stir until everything is well blended. Fill the cooked crust with the filling.
Place the pie in the oven and bake it for fifty to fifty-five minutes, or until the center comes out of the pie. Take out of the oven and allow to cool before putting in the refrigerator to finish cooling.
Whip the cream with an electric mixer until soft peaks form. Add the vanilla bean and maple syrup. Beat again until well blended and fluffy.
Top the tart with the maple cream and, if preferred, chai sugar when it’s time to serve. Cut and present!
