with a graham cracker crust, vanilla maple whipped cream, and rum brown butter cinnamon ice cream

 Ingredients

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*Recipe was inspired by the delicious Half Baked Harvest chai pumpkin pie and maple whipped cream, here. I prefer a graham cracker crust for pumpkin pie and I also created the ice cream to go with it because why not.

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Graham Cracker Crust:

• 1-1/4 cups graham cracker crumbs

• 1/4 cup coconut sugar

• 1/3 cup butter, melted

Chai Pumpkin Pie Filling:

• 1 can (15 ounce) pumpkin puree

• 1/2 cup heavy whipping cream

• 3 eggs

• 1/4 cup real maple syrup

• 3 tablespoons coconut 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

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Maple Whipped Cream: 

• 1 cup heavy whipping cream

• 2 tablespoons real maple syrup

• 1 vanilla bean, seeds

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Rum Brown Butter Cinnamon Ice Cream: 

*note: ice cream contains alcohol that does not get cooked off*
 

• 2 tablespoons butter

• 1/2 tablespoon ground cinnamon

• 1 can sweetened condensed milk

• 2 parts cream measured using condensed milk can

• 1 shot extra dark rum

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Directions

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Step 1: Make the Crust

Preheat the oven to 425°F. In a small bowl, mix the graham cracker crumbs and sugar, then stir in the melted butter. Press the crust mixture onto the bottom and up the sides of a greased 9-inch pie plate. Bake the crust until lightly browned, for 5-7 minutes. Set the crusts aside to cool.

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Step 2: Make the Filling 

Preheat the oven to 325 degrees F. In a mixing bowl, add the pumpkin, heavy cream, eggs, maple syrup, brown sugar, vanilla, cinnamon, ginger, nutmeg, cardamom, cloves, salt, and pepper and mix until combined. Pour the mixture into the baked crust from step 1. 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, then place in the fridge to cool completely.

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Step 3: Make the Whipped Cream

Using an electric mixer, whip the cream until soft peaks form. Add the maple syrup and vanilla bean seeds. Whip once more until combined and fluffy.

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Step 4: Make the Ice Cream

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Brown the butter on medium-low heat, when finished add cinnamon to bloom. Allow butter to cool but not set. Mix the cream and condensed milk into the brown butter cinnamon mixture until fluffy. Add rum and mix until fully incorporated. Freeze until ready to serve. 

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Enjoy!