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Chai Pumpkin Pie with Maple Whipped Cream

Chai pumpkin pie gets its warming spice from cinnamon, ginger, cardamom, cloves, nutmeg, and a touch of black pepper. It bakes in a flaky crust until the center still jiggles slightly, then is served with maple whipped cream.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling 2 hours
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

For the pie
  • 1 pie crust 9-inch, unbaked
  • 2 eggs large
  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
  • 0.75 cup granulated sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.5 tsp ground cardamom
  • 0.25 tsp ground cloves
  • 0.25 tsp ground nutmeg
  • 0.125 tsp black pepper finely ground
  • 0.5 tsp fine salt
  • 1 can (12 oz) evaporated milk
For the maple whipped cream
  • 1 cup heavy cream cold
  • 2 tbsp pure maple syrup
  • 0.5 tsp vanilla extract

Equipment

  • 1 9-inch pie plate
  • 1 electric mixer

Method
 

Bake the pie
  1. Heat the oven to 425°F. Fit the unbaked crust into a 9-inch pie plate and crimp the edge.
  2. In a large bowl, whisk the eggs until blended, then whisk in the pumpkin puree, sugar, cinnamon, ginger, cardamom, cloves, nutmeg, black pepper, and salt until smooth.
  3. Gradually whisk in the evaporated milk until smooth, then pour the filling into the crust.
  4. Bake for 15 minutes, then reduce the oven temperature to 350°F without removing the pie and bake for 40 to 50 minutes, until the edges are set, the center still jiggles slightly, and the center reaches 175°F.
  5. Cool the pie on a wire rack for at least 2 hours before slicing.
Make the maple whipped cream
  1. Just before serving, beat the cold cream, maple syrup, and vanilla in a bowl with an electric mixer on medium-high speed until medium peaks form.
  2. Serve the pie with the maple whipped cream.

Notes

For clean slices, let the pie cool for at least 2 hours before cutting. Refrigerate leftovers for up to 4 days; the pie can be frozen. For a dairy-free variation, use dairy-free pie crust, evaporated coconut milk, and dairy-free whipped topping.