Follow the instructions for the pie crust and chill for 30 minutes to 1 hour, or use your favorite store bought brand. Be sure to use a deep dish 9" pie pan for this recipe.

Preheat the oven to 425 degrees. Place the eggs in a large bowl and beat lightly. Add the pumpkin puree, evaporated milk, maple syrup and chai spice and whisk until well combined.

Pour the filling into the prepared pie crust and bake for 15 minutes at 425 degrees, then reduce the oven temperature to 350 degrees and bake for 45-50 minutes or until puffed and slightly wobbly in the center. Place a pie shield over the crust once it becomes golden brown (about 20-25 minutes after baking), and begin checking for doneness after 45 minutes as all oven temperatures vary.

Cool completely on a wire rack, then chill before serving if desired. Serve topped with homemade whipped cream and a sprinkle of additional chai spice, if desired. Enjoy!