Imagine a dessert that captures the essence of fall in every single bite - a magical fusion of warm chai spices, creamy pumpkin, and a cloud-like maple whipped cream that will make your taste buds dance with joy! This isn't just another pumpkin pie; it's a culinary adventure that transforms a classic dessert into a gourmet experience that will have your family and friends begging for seconds. Whether you're a seasoned baker or a kitchen novice, this recipe promises to elevate your autumn dessert game and create memories as rich and comforting as the pie itself.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pre-made pie crust
- 1 cup pumpkin puree
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon chai spice mix
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream for whipped topping
- 2 tablespoons maple syrup for whipped topping
Instructions
- Preheat the oven to 425°F (218°C). Remove the pre-made pie crust from refrigeration and allow it to sit at room temperature for 10 minutes to prevent cracking.
- In a large mixing bowl, combine pumpkin puree, brown sugar, eggs, chai spice mix, and vanilla extract. Whisk thoroughly until the mixture is smooth and well-incorporated, ensuring no lumps remain.
- Gently pour the pumpkin mixture into the pie crust, using a spatula to spread it evenly and prevent air pockets. Smooth the top of the filling for an even surface.
- Place the pie in the preheated oven and bake for 15 minutes at 425°F. Then reduce the oven temperature to 350°F (177°C) and continue baking for an additional 35-40 minutes.
- Check the pie's doneness by inserting a knife near the center. If it comes out clean with minimal filling, the pie is ready. The center should be slightly jiggly but set.
- Remove the pie from the oven and let it cool completely on a wire rack, which typically takes about 2-3 hours.
- For the maple whipped cream, pour heavy cream into a chilled mixing bowl. Using an electric mixer, whip the cream until soft peaks form.
- Gradually add maple syrup while continuing to whip the cream until stiff peaks develop. Be careful not to over-mix.
- Once the pie is completely cooled, slice and serve each piece with a generous dollop of maple whipped cream.
- For best flavor and texture, refrigerate any leftovers and consume within 3-4 days.
Tips
- Room Temperature Ingredients: Allow eggs and other refrigerated ingredients to sit at room temperature for better mixing and smoother texture.
- Spice Balance: If you can't find pre-made chai spice mix, create your own by combining ground cinnamon, cardamom, ginger, and a pinch of black pepper.
- Crust Protection: To prevent over-browning, cover the pie edges with aluminum foil during the last 15-20 minutes of baking.
- Whipped Cream Hack: Chill your mixing bowl and whisk/beaters in the freezer for 15 minutes before whipping cream for faster, fluffier results.
- Cooling is Crucial: Let the pie cool completely to allow the filling to set properly - patience is key to a perfect slice!
- Make Ahead: This pie can be prepared a day in advance, making it perfect for holiday gatherings or dinner parties.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 5g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 95mg
