Your pumpkin pie deserves an upgrade: enter this chai-spiced pumpkin pie recipe. If you’re missing one (or even two) of the spices called for, don’t stress it—your pie will still be delicious. This pie can be made a day in advance and chilled overnight. However, you are best off making the whipped cream not too long before serving. Fresh whipped cream (that has not been stabilized with something like gelatin) will deflate with time. If this does happen, or, if you accidentally over-whip the cream, it can be easily fixed by adding a little fresh cream and re-whipping it.
- ½ prepared All-Butter Pie Dough
- 2 large eggs
- 1 large egg yolk
- 1 ¼ cups heavy cream
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 tsp. vanilla extract
- 1 (15-oz.) can unsweetened pumpkin puree
- ¾ tsp. ground cinnamon
- ¾ tsp. ground ginger
- ½ tsp. ground cardamom
- ½ tsp. kosher salt
- ¼ tsp. cloves
- ¼ tsp. nutmeg
- ¼ tsp. allspice
- ⅛ tsp. black pepper
- 1 cup heavy cream
- 2 Tbsp. real maple syrup
- ½ tsp. vanilla syrup
On a lightly floured surface, roll dough disc into a 12-inch round. Carefully transfer dough round to a 9-inch round glass pie plate; fit dough into plate. Fold edges under and crimp to your liking. Freeze 30 minutes.
Preheat oven to 425°F. Lightly beat eggs and yolk in a large mixing bowl. Whisk in heavy cream, sugars, vanilla, and pumpkin until smooth. Add cinnamon, ginger, cardamom, salt, cloves, nutmeg, allspice, and black pepper; whisk until spices are incorporated. Pour filling into chilled pie shell.
Bake on bottom rack of oven for 15 minutes; reduce heat to 350°F and bake for an additional 40 to 50 minutes, until the filling is almost set (there should still be a slight jiggle in the center). Cool completely on a wire rack before slicing, at least 2 hours. Serve with Maple Whipped Cream.
Combine cream, maple syrup, and vanilla in a chilled metal or glass mixing bowl. Beat, using an electric mixer fitted with a whisk attachment, until stiff peaks form. Avoid over-mixing. Use right away.