Chai Pumpkin Pie with Maple Whipped Cream Recipe

Thus, pumpkin pie discussion is necessary. I have yet to post a pumpkin pie recipe. I thought this was weird, so I decided to modify it this Thanksgiving.

Ingredient

– 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)

Direction

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1

Heat the oven to 375°F. Grease an 8-inch pie pan with butter. Put the pie crust in the pie plate. Line the crust with parchment and fill with beans or grains.

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2

Bake until crust is firm, 30–35 minutes. Bake until crust is brown, about 10 minutes, without pie weights. Take out of oven. Turn down oven to 325.

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3

In a bowl, add pumpkin, heavy cream, eggs, maple syrup, brown sugar, vanilla, cinnamon, ginger, nutmeg, cardamom, cloves, salt, and pepper to form the pumpkin filling. Pour mixture into cooked crust.

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4

Bake the pie for 50–55 minutes until the centre no longer jiggles. After baking, let cool and refrigerate until fully cold.

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5

Whip cream until soft peaks form using an electric mixer. Adding maple syrup and vanilla bean. Again, whip until fluffy.

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6

Maple cream and chai sugar can be added to the tart before serving. Slice and serve!

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Dark Chocolate Chiffon Pie Recipe 

also see

also see

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