1. Preheat the oven to 375 degrees F. Grease an 8-inch pie plate with butter.
2. Fit the pie crust into the prepared pie plate. Line the crust with parchment paper and fill with pie weights, beans, or rice. Transfer to the oven and bake until the crust is set, about 30 to 35 minutes. Remove pie weights and continue to bake until golden, around 10 minutes.
3. Reduce the oven temperature to 325 degrees F. To make the pumpkin filling, mix together the pumpkin, heavy cream, eggs, maple syrup, brown sugar, vanilla, cinnamon, ginger, nutmeg, cardamom, cloves, salt, and pepper in a mixing bowl until combined.
4. Pour the mixture into the baked crust and spread it evenly.
5. Transfer the pie to the oven and bake for 50 to 55 minutes, or until the center no longer jiggles. Remove from the oven and let cool before placing it in the fridge to cool completely.
6. While the pie cools, whip the cream until soft peaks form. Add in the maple syrup and vanilla bean, whipping until fluffy.
7. Top the pie with maple cream and sprinkle with chai sugar if desired. Slice and serve!
