Chai Pumpkin Pie with Maple Whipped Cream.
{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.
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 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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Chai Pumpkin Pie with Maple Whipped Cream
By halfbakedharvest
Course: Dessert
Cuisine: American
Keyword: fall pie, pumpkin pie
Sweetened with mostly maple syrup, which 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.
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!}
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So sweet you’ll be baking this for your grandpa! This is definitely a worthy pumpkin pie.
YES! I hope you love this Liz!
oooooh i GOTTA try this one!!!
https://bloglairdutemps.blogspot.pt/
Agreed! I hope you love it! Thank you Ruth!
This looks stunning! Regular pumpkin pie elevated to something spectacular. Your Grandpa is gonna love it.
I think so too! I am really happy you like it as well! Thanks Debs!
My mom used to own a restaurant. Her big sellers were pies. She made her own crust, her own recipe of coconut, chocolate, banana, pineapple, and peach cream pies. Her sweet potato pie was the best I have ever eaten.I know she made pumpkin close to Thanksgiving but it was not one I ever cared for. I still am not a pumpkin person so I switch to sweet potatoes in some recipes.
Your grandpa will love you cooking for him.
Awh that sounds so amazing Charlotte! Totally wish I could taste her sweet potato pie, I bet it was really good! Thank you!
This pie looks amazing. It combines my two favourite things pumkin and chai latte.
https://adventures-around-the-world.blogspot.de/
Yes perfect! I hope you love this! Thank you!
Beautiful shots! This post is making me very very excited for the holiday season 🙂
Thank you Kelsey!
Mate, you are KILLING me with this. Makes me sad that Pumpkin Pie isn’t more of a “thing” in the UK. This looks incredible, love the carefree decoration with the pile of fluffy cream and the little pastry cut-outs! Definitely trying this out. (Even if I just eat that maple cream with a spoon)
I hope you love this Kelly! Thank you so much! (totally ate the maple cream with a spoon too.. SO GOOD!)
I’m so gonna make this when my daughter comes home from college. It combines her two favorite things, pumpkin pie and chai!! But did I miss something because I don’t see the chai sugar recipe??
The Chai is the spices I used in the pie. Please let me know if you have other questions. Hope you and your daughter love this recipe! Thanks! 🙂
Yes, I was also looking for a link to the optional chai sugar to sprinkle on top, as mentioned in the instructions. I’m looking forward to making this for the family next week in the RV!
Hi Kathy! Sorry about that. Here is the link to the chai sugar. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
https://dev.halfbakedharvest.com/pumpkin-chai-snickerdoodles/
This sounds amazing! I love both pumpkin pie and chai. However…..more than an hour and a half of total baking time for a pie crust sounds like way too much. Granted, I am not an expert on crusts and usually buy the pre-made ones. Clearly it would have to be covered so it doesn’t over brown, but wouldn’t it end up incredibly dry? Yours looks beautiful and not dry at all. I was thinking of doing a pumpkin pie with a phyllo crust this year. Thinking that might work great with this filling!
HI! an hour and a half is just right. It will not be dry. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Pinned and added to my Thanksgiving menu! I’ll for sure be making this!
Thank you Kristine!!
Would love to make this for Thanksgiving, sounds fantastic! I have a friend with a cow allergy, so what can I switch out for the cream? Already have the recent Brussel sprout and the salad from yesterday on the roster!
HI! Full fat canned coconut milk will be great in place of the cream! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I’m not really into pumpkin pie either, but this one looks positively heavenly! Have a great weekend, Tieghan!
Thank you Natasha! I hope you have an amazing weekend!
Looks like another winner. Can’t wait to make it.
Great! I hope you love this!
This looks so great and I can’t wait to try it. I LOVE pumpkin pie, as does my sweet DIL. So FOR SURE it’s going on the Thanksgiving dessert table. Could you please share your source for the cute cookie cut out decorations? I love how everything you make looks so dang a m a z i n g! ! ! !
this pie is at the top of my holiday pie baking list…it’s beautiful and I can’t wait to make it and share with our family!! I too would love to know where the source of the very cute cutouts you used? Thank you so much for sharing the recipe!
I used Williams-Sonoma cookie cutters, but they are from last year. They don’t carry them anymore, but they do have some really cute ones this year that I am sure would be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
If I doubled the recipe could I do this in a spring form pan?
I am not sure how that would bake up or the cooking times, so I do recommend keeping the recipe as is OR doubling it and using 2 pie plates. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
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!
Such a pretty pumpkin pie! Love the chai flavors and maple whipped cream! 🙂
Thank you Laura!
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!
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 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, 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! 🙂
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! 🙂
Where is the chai sugar? I do not see the recipe.
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://dev.halfbakedharvest.com/pumpkin-chai-snickerdoodles/
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!
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://dev.halfbakedharvest.com/pumpkin-chai-snickerdoodles/
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 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! 🙂
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!
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! 🙂
Wow! I made this pie today for Thanksgiving and it is the best pumpkin. pie I have every made. The texture was smooth and creamy, almost like a flan, and the ingredients were very well balanced. It wasn’t too sweet. Thank you! It is a wonderful recipe!
Thank you Joyce! I am glad you enjoyed this!
This is delicious! The flavors really work well. I made a few changes (just based on my pantry) – I used a graham crust which was smaller so did 2/3 of the recipe. I used evaporated milk instead of cream. I didn’t have any dry ginger but had fresh so I chopped and muddled some into a mug, added the milk then warmed quickly and let it sit and infuse for a while. I also used homemade pumpkin purée and baked how I usually do – 375 for 15 mins the. The remainder at 325. I think this will be in the Thanskgiving rotation next year. Thanks for a great recipe!
Thank you Laura! I am so happy you liked this!
Hello, Katie!
Thank you for the perfect recipe! You solved my problem – what’s new to cook from a pumpkin.
John
Weedit.photos
I made this for Thanksgiving and it was a HUGE hit! I’ll definitely make it again.
Thank you Gwen!
Hi, just wondering how far ahead I can make this. Hoping at least one day will be ok? Can’t wait to try it!
Hey Bethany! You can make this 2-3 days ahead of time. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Hi Tieghan, I’m hoping to make this for Thanksgiving! I just wanted to confirm that it’s written for an 8 inch pie dish. I only have 9 inch so I may have to do some math!
Hey Krista! It’s written for an 8-inch, but honestly I don’t think you need to adjust the recipe in any way. I have used both and 8 and 9-inch pie plate and the recipe works great. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Can I bake this chai pumpkin pie ahead of time and freeze it?
HI! You can make this pie 3 days ahead of time or freeze for up to 2 months. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Hello,
I’m interested in making this pie without any sugar. Would you recommend increasing the amount of maple syrup? Thank you!
Hi Emily! I’d recommend just upping it by 1/4 cup. it may affect the texture of the pie. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I feel like this a must bake now that the weather is getting colder. might be something i try on the long weekend! THank you
I hope this turns out amazing for you Jamie! Thank you! xTieghan
I was wondering if you think the chai sugar would brûlée well on top of this pie? The recipe looks incredible! We are having a al fresco party and want some warmth added to the pie before serving but I’m afraid of burning the spices while brûléeing the chai sugar. Let me know what you think! Thanks!! Can’t wait to make!
Hi Marin! What a fun idea! I actually think that could work great and be incredibly delicious! I would say give it a try! Please let me know if you have any other questions and how it goes for you. I hope you love this recipe! Thank you! xTieghan ???
Can honey be used instead of maple syrup?
Hi Rae! Yes, honey will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
I made this as a tart with a shortbread crust. Used a fun, fluted, narrow rectangle pan. It was so good! My dinner guests loved it. Thank you for the recipe.
That is so amazing to hear Penny! Thank you so much for trying this recipe! xTieghan
This is a great recipe. The spices make it perfectly warming and fallish! I did this as a trial before Turkey Day and I will be making this recipe this Thanksgiving again!
That is so great! I am really glad this turned out so well for you Ali and I hope it turns out really well on Thanksgiving! xTieghan
I made this pie last night and overall it was nice and a good level of sweetness (not too much) but I do think the 3 eggs in the recipe make the taste of the pie a little eggy. It wasnt my favorite for this reason. But was still a good pie and very easy to make.
Thank you Hena! Is there any questions I could help you with so it turns out better? xTieghan
Hi, can this pie be made two days in advance and stored in the fridge until ready to serve? Should it be covered?
Thanks!
HI! Yes, that works great. You should cover the pie and store in the fridge for up to 3 days. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This pie looks so good. I think I may bring it to a potluck next week. I’m assuming vanilla extract can be used in place of the vanilla bean for the whipped cream. If so, how much extract would you use?
Hey Katie! Yes, of course. I would use 1 teaspoon vanilla extract. Please let me know if you have any other questions. I hope you love this recipe and it is a hit with everyone at the potluck! Thank you! xTieghan
Hi! Can I use fresh pumpkin purée? Is 15oz right?
Hi Alissa! Yes you can use fresh and yes it’s 15 ounces. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Can I double the recipe to make two pies? Or will I mess it by doubling? Please let me know ASAP. I plan to make it tomorrow. Looks delicious!
Hi Joanna, Yes double the recipe will be fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
This looks fantastic! Would it still hold up if I made it two days out from Thanksgiving?
Hey Liz! Yes, that will be just fine! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Can you make this with an egg substitute? Like a flax egg?
Hi Brandy! I have never tried it, but I have heard that flax eggs are great substitutes! Please let me know if you have any other questions! xTieghan
Hey Brandy! I have never made this with and egg sub, but if you feel comfortable texting it out I do think it could work well. I would use only 1 flax or chia egg. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
I love the creativity of using chai spices to enhance the pie. Looks incredibly delicious! Definitely will make it for thanksgiving next year.
Thank you so much Jacob! I am really glad you are enjoying this one and I hope it turns out amazing for you! xTieghan
I first want to say I have never met a recipe of yours that I didn’t like – you’re amazing! I’m about to try out this recipe tonight (getting in the Fall spirit a little early) but I really want to top it with the cute little cookies you have on yours. Is there a recipe for those on your page? Thank you and I’ll let you know how the baking goes!
Hey Morgan!! First, I LOVE you fall spirt!!
Second, the cookies are actually just made with leftover pie crust. I just rolled out the pie crust scrapes, cut them into shapes, baked 8-10 minutes at 350, then sprinkled them with cinnamon sugar as soon as they came out of the oven. Really easy!
Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Made this tonight! Test run for thanksgiving. Good night that’s delicious! I am also never making homemade whipped cream any other way! Everything was perfect!
I am so happy this turned out so well for you, Alyssa!! Thank you so much for trying this one! xTieghan
Hi Tieghan,
I’m trying to figure out to use a square tin, pyrex or my tart tin, as I don’t have a pie dish. I’ve got an 8″ tart tin x 1″ high, is that what you used? Worried that cause it’s so short it’ll be too much crust and not enough filling.
Thanks,
Hey,
I would use the tart tin! I hope you love the recipe, please let me know if I can help in any other way! xTieghan
Teghan, Can you suggest how to tweak this for tartlets? Bake time? Anything different with the filling? Imagining the filling recipe will fill 12 tarts.
Hey Margo,
I haven’t tested this with tartlets, but I would probably reduce the baking time slightly. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Instead of using the chai tea I used a wet mix, 30g infusion in the cream (both in the pie and deco) and used the second infusion, it was intense! 🎃 🥧 It’s now chai pie with a pumpkin base.
Are you meant to taste/identify the pumpkin?
Hey Charlie,
Yes you should be able to taste the pumpkin, thanks for giving the recipe a try! Please let me know if you have any other questions! xTieghan
Where can I buy chai sugar? Thank you!
Hey Holly,
Here is the recipe for the chai sugar:
CHAI SPICE SUGAR
1/3 cup granulated sugar
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon all-spice
1/2 teaspoon cardamom
1/4 teaspoon ground cloves
I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hello! What size pan did you use for this pie?
Hey Jasmin,
I used an 8 inch pie pan. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks amazing. Can’t wait to test it next weekend. But I have two for you. Could I use your pumpkin butter in place of puréed pumpkin? I’m just trying to find ways to use the pumpkin butter – it’s so good! Also, do you have any recommendations for a vanilla bean substitute? They are just so pricey. Thank you so much!
Hey Megan,
Unfortunately for this recipe you are going to want to use the puree and not the pumpkin butter. You could use vanilla bean powder in place of vanilla beans! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks AMAZING! I know it alters the recipe a bit but do you think this would be doable if it was adapted as a tart maybe using your graham cracker + pretzel crust recipe?
Thank you!!
Hey Azaria,
Yes, I think that would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hello! If i just wanted to make a classic pumpkin pie, would I just omit the chai spice and just do cinnamon? Thank you 🙂
Hey Kate,
Yes, that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! I’m super excited to make this pie for Thanksgiving. Quick q–my pie dish is 9.5″; would I need to use 1.5x of the filling recipe? Thanks, Tieghan!
Hey Nicole,
I think you should be fine following the recipe as is. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Attempting to make this for thanksgiving!! Question – how important is the clove? It’s the only ingredient I don’t have!
Hey Emily,
You can skip the clove:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can this be made the day before thanksgiving dinner??
I am going to buy a pre-made crust, so do I still follow the pie crust baking directions you provide in this recipe?
Thank you!🦃
In the photos it looks like the pie was under filled, as if the cooked filling is only an inch or so tall? Could I double the filling and increase bake time?
Hey Melissa,
Sorry, I have not tested this, so I am unsure of what your results would be. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
The perfect pie for Thanksgiving! Such a hit last year that I will be making it again this year.
Thank you so much Emily! xTieghan
Hi!
I can’t wait to make this!! Where can I find the recipe to make the cutout decorations on top?
Thanks!!
Hey Caroline,
I just used another pie crust to make the shapes. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
I remember making a Chai Pumpkin Tart in mid-Oct. 2020. I found it on your Instagram. The crust was made with pecans, and it was one of the best deserts I have ever made!! I wanted to make this spectacular desert for Thanksgiving. Unfortunately, I didn’t print the recipe, and this isn’t the same one, but so close. I’m so sad. Can you share the Chai Pumpkin Tart recipe or how I can find it again? Thank you!
Hey Mandy,
Sorry this is the only pumpkin recipe I have had this year. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
This looks amazing! Thank you for sharing. I can’t wait to serve it at Thanksgiving. Quick question, I only have a 9” deep dish pie plate. Should I increasing the recipe? What are your recommendations.
Hey Kec,
You should be fine following the recipe as is. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
Wondering if after you place the pumpkin filling place bake in oven at 325 for 50-55 minutes?
Hey Kim,
Sorry I not fulling understanding your question. Please let me know how I can help! xTieghan
Really loved this recipe and the smells were amazing, but noticed a numbing aftertaste that felt chalky probably from either the cardamom or cloves – I probably added too much of one or the other. Can you tell me which of the two spices that might’ve been so I can ensure I don’t make that mistake again??
Hey Becca,
Thanks so much for giving the recipe a try! Sorry I have never experienced this, so I am honestly not sure, next time just be sure to double check your measurements. Happy Holidays! xTieghan
Made this for our Thanksgiving dinner and I don’t think I’m ever going back to making a regular pumpkin pie. I personally am not a huuuge fan of pumpkin pie but I could eat this whole pie in one sitting. Made it with the crust from scratch and the pumpkin puree fresh! 100000% recommend.
Thank you so much Jenna!! I am really glad this turned out so well for you! xTieghan
Planning on making this for Christmas Eve! It looks amazing. I’m sure you’re tired of answering questions but I like using frozen pre-made crusts which I usually just bake with the filling inside to cook. Would a pre made crust need to be baked beforehand like your recipe calls for? Or could I just add the filling and bake from that step? Thanks so much!
Hey Jeremy,
I would just add the filling and bake from that step. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
There’s something off with the ratio of the spices. Clove came through strong, but the rest of the chai spices were lost. I’m going to try and adjust them the next time. Still, it’s a great idea and am looking forward to working out the balance.
Hey Maffy,
Thanks for giving the recipe a try, I am sorry the spices were not to your liking. Happy Holidays! xTieghan
I am a notoriously awful baker but this was delicious. Thank you for inspiring me to bake more!
Hey Courtney,
I am so glad you enjoyed the recipe, thanks so much for making it! xTieghan
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!
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