Welcome! My name is Jessie-Sierra, and I’m a former ballerina turned cookbook author and food TV host, who believes in connecting through hospitality - creating food and hosting experiences that leave lasting memories with those we love! I craft original recipes, stories, and gatherings, while adding a touch of beauty to the everyday.
Pull up a chair and here’s a little bit of coffee & cake. My kitchen is welcome to all. Whether you’re a seasoned cook or novice host, we can learn more in this space. If you are looking for a community of people who share your passion for family dinners and being the person who hosts, join me. You’ll never leave hungry!
It’s officially pie season, my favorite time of year! I think Thanksgiving is the pinnacle for tender baked crusts and warm fall flavors. My love of all things butter and sugar is in turbo drive this season and I’ve released not one, but now TWO new pie recipes for Thanksgiving (if you missed my fall fruit pie, tap here).
Pumpkin pie tends to get shoved to the back of the holiday dessert station. The main ingredient - pumpkin puree - falls in that gray area of not quite sweet, but not really savory. Traditionally, we jazz up the orange gourd with plenty of sugar, cinnamon, and a punch of cloves. The flavors are nostalgic for sure, but do we eat it because of fond memories or because it’s actually tasty?
The Sweet Spot Between Tradition and Creativity
I hated pumpkin flavored anything until I started cooking with pumpkin puree in dishes other than pie. A pumpkin cake with cream cheese icing? Delicious! Curried pumpkin soup? Divine! But, pumpkin pie? Meh. I went for a slice of apple or lemon meringue well before even glancing over at this New England classic, and honestly that was really unfair to this versatile ingredient.
Traditionally used by Native Americans and First Nations peoples, for centuries pumpkins were roasted until tender over coals, and then sweetened into a pudding-like dish to enjoy.
The modern pumpkin pie that we are familiar with today is much more creamy (thanks to a touch of dairy) and closer to the squash “puddings”that British cooks made at home. When colonists crossed the ocean to the New World, they adjusted their recipes and created a spiced and sweetened pumpkin version that could be baked into a flaky pie crust.
Your New Favorite Pumpkin Pie Starts With Chai
Looking back on my memories of pumpkin pie, I realized I wasn’t so much a pumpkin hater, but I was craving a more balanced pumpkin pie. Instead of a punch in the face of ground cloves, how about a filling flavored with the beautiful Indian combination of clove, cardamon, ginger, cinnamon, nutmeg, and black pepper found in North America as chai masala spice blends.
This traditional chai spice powerhouse provides all of the nuanced flavor structure. The results? Cozy and warming, the flavors are mellow and rounded. Every bite tastes like being wrapped in a warm blanket in butter crust-form.
I like to serve a slice of modern pumpkin pie with a side of maple syrup-flavored whipped cream. A little forkful of pie with a dollop of real maple syrup cream is heavenly.
Chai-Spiced Pumpkin Pie with Maple Whipped Cream
Servings: 8–10
Ingredients
For the Pie:
1 single butter pie crust (see recipe link)
½ cup sugar
¼ cup dark brown sugar, packed
1 teaspoon ground chai masala spice blend (heavier on cardamom/ginger)
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon kosher salt
2 large eggs, room temperature
15 oz can pure pumpkin puree
12 oz can sweetened evaporated milk
Extra flour for rolling out the pie crust
For the Maple Whipped Cream:
2 cups chilled heavy whipping cream
4–5 tablespoons pure maple syrup
½ teaspoon vanilla extract
1 tablespoon granulated sugar
3 tablespoons confectioners’ sugar
Equipment
9-inch pie plate
Rolling pin
Pie crust shield or strips of tin foil
Large mixing bowls
Whisk or hand mixer / stand mixer with whisk attachment
Instructions (PLEASE SEE TIPS BELOW)
For the Pie:
Preheat the oven to 425°F.
In a large bowl, combine the sugar, brown sugar, chai masala powder, cinnamon, cloves, and salt.
Whisk in the eggs, then add the pumpkin puree. Slowly whisk in the evaporated milk until smooth.
Roll out the pie crust and place it in a 9-inch pie plate. Trim and crimp the edges.
Pour the filling into the prepared crust. Bake at 425°F for 15 minutes.
Reduce the oven to 350°F. Cook for 10 minutes. Check the crust; cover the edges with foil if browning too fast. Bake another 20-30 more minutes until the center is set (test with a toothpick).
Remove from oven and let cool on a wire rack for at least 2 hours before serving.
For the Maple Whipped Cream:
In a large bowl, beat the chilled heavy whipping cream on medium-high until it begins to thicken.
Add the maple syrup and vanilla extract; beat until soft peaks form.
Add the granulated and confectioners’ sugar, then beat on high until thick, airy, and holding firm peaks.
Serve immediately with the pie, or refrigerate for up to 24 hours.
Pumpkin Pie Filling & Crust Tips
Baking pies can seem very intimidating, but here are a few tried and true tips to make your next pie a winner!
Ditch the pastry cutter and use a food processor for the crusts. I am a food processor devotee, and love using it to make perfectly flakey pie dough. I prefer a butter-based crust, and the hands-off nature of the food processor keeps that butter nice and cold during mixing.
Use COLD butter. Cold butter is essential for a butter crust. Those flaky layers that we all love in a good pie crust, come from layers of butter being incorporated evenly into the dough and then melting slowly in the oven.
Use COLD (ice cold) water. Like any dough, your pie crust needs to hydrate, and using icy cold water is key. If you add room temperature water, the butter in the dough will begin to melt and you’ll be left with a gloppy mess.
Don’t over mix the pumpkin pie filling. I am definitely guilty of this; it’s so satisfying to beat the orange out of that pumpkin pie filling, but don’t do it! We beat fillings and batters to not only mix the ingredients, but to incorporate a little air into them as well. However, for custard fillings (and their cheesecake cousins), adding more air to the filling will cause it to rise up in the oven and then tragically fall (and crack) when cooling.
I like to whisk up my filling by hand, in a large bowl with a hand whisk. Beat the eggs, sugars, spices, pumpkin, and evaporated milk until just combined. And then let it rest for a second. The air bubbles will settle down.
Invest in a set of silicone pie crust shields. Seriously life changing. Protect those crusts from overbrowning!
A Thanksgiving Menu That Lets You Enjoy the Party too
If you’re still debating what to make this Thanksgiving, head to my previous post! I share my full menu with recipe links, as well as tips to make your shopping easier. Even better? I shared my cooking prep schedule as well.
