Pumpkin & Chai Spice Nut Butter Pie: Thanksgiving, Your Way

One of the first products I included when opening Riley/Land in 2013 was Big Spoon Roasters' CHAI SPICE NUT BUTTER. Immediately, it was a best seller and has remained as such. I have a dedicated group of clients who purchase it on a regular basis. That Thanksgiving, I stumbled across this recipe from Emily Hilliard, a writer and food-lover in West Virginia. Emily bumps up a traditional pumpkin pie with the chai spice nut butter and created an instant classic in the process. When I changed up the website, the recipe I had posted disappeared and I have had numerous requests to repost it so folks can make it this year for Thanksgiving. Emily, thank you from all of us at The Riley/Land Collection for coming up with this pie!

Pumpkin & Chai Spice Nut Butter Pie


Nothing-in-the-House Pie Crust, halved
2 c. (15 oz.) pumpkin purée, canned or fresh (OR, substitute our sofi-award winning Sweet Potato Butter)
3 large eggs, lightly whisked
1/2 c. heavy cream
1/2 c. light brown sugar
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. cardamom
1/4 tsp. cloves
1/4 tsp. nutmeg
1/2 tsp. salt
2/3 c. Big Spoon Roasters' Chai Spice Nut Butter


1. Prepare half of the Nothing-in-the-House pie crust as per the directions, reserving the leftover egg for an egg wash. Chill dough at least 1 hour before rolling out and fitting into a greased and floured 9-inch pie pan. Let chill for 15 more minutes in the fridge. Meanwhile, preheat oven to 350 degrees F.

2. In the bowl of a standing mixer fitted with the paddle attachment, add pumpkin purée, whisked eggs, heavy cream, brown sugar, spices, and salt and mix well to combine. Add the Chai Spice nut butter and stir just until incorporated.

3. Pour filling into the chilled pie crust and distribute evenly using a rubber spatula. Bake 40-45 minutes until filling is well-set. Let cool and once at room temperature, chill pie until you're ready to serve. Serve chilled or at room temperature with a dollop of bourbon whipped cream. 

Original recipe and photography by Emily Hilliard of Nothing in the House: A Pie Blog.