Whip Up a Dreamy Spiced Chai Pumpkin Meringue Pie Recipe Today

My late grandmother’s spiced chai pumpkin meringue pie recipe carries memories of autumn gatherings and warm kitchen conversations.

Crisp leaves danced outside her window while she crafted this delectable dessert with expert precision.

Fragrant spices swirled through her kitchen, creating an inviting atmosphere that drew everyone closer.

Delicate meringue peaks promised a light, airy finish to the rich, creamy filling beneath.

Cardamom and cinnamon whispered stories of traditional indian tea traditions blended seamlessly with classic american pie craft.

Each slice promises a journey through comforting flavors that connect generations and celebrate seasonal abundance.

Why Spiced Chai Pumpkin Meringue Pie Is Unique

• Spice Up Your Dessert: Blend traditional pumpkin pie with aromatic chai spices, creating a unique twist that elevates the classic recipe.
• Quick and Simple Preparation: Minimal ingredients and straightforward steps make this pie accessible for bakers of all skill levels, from beginners to experienced home cooks.
• Perfect for Seasonal Gatherings: Ideal for fall celebrations, holiday parties, and family get-togethers where you want to impress guests with a delightful, comforting dessert.
• Crowd-Pleasing Flavor Combination: The warm chai spices complement the creamy pumpkin filling, offering a sophisticated and crowd-pleasing flavor profile that everyone will love.

Spiced Chai Pumpkin Meringue Pie Ingredients

• Graham Cracker Crust: A sweet and crumbly base that provides a delightful texture for the pie.

• Pumpkin Puree: A smooth, rich vegetable base that gives the pie its classic autumn flavor.
• Chai Spice: A warm blend of spices that adds depth and complexity to the pumpkin filling.
• Granulated Sugar: Sweetens the filling and balances the spices.
• Heavy Cream: Adds richness and creates a smooth, creamy texture to the pie filling.
• Eggs: Helps to bind and set the filling.
• Vanilla Extract: Enhances the overall flavor profile of the pie.

• Egg Whites: The primary ingredient that creates the light, fluffy meringue topping.
• Granulated Sugar: Stabilizes and sweetens the meringue.
• Cream of Tartar: Helps to stabilize the egg whites and create a more consistent meringue.

• Ground Cinnamon: Provides a final sprinkle of warm spice on top of the meringue.

How to Make Spiced Chai Pumpkin Meringue Pie

Step 1: Warm Up the Oven and Set the Stage

Crank your oven to 375°F.

Gently press a pre-made pie crust into a 9-inch pie dish, crimping the edges with your fingertips.

Make sure the crust looks beautifully rustic and evenly distributed.

Step 2: Create a Dreamy Chai Pumpkin Filling

• Smooth pumpkin puree
• Aromatic chai spice blend
• Granulated sugar
• Rich heavy cream
• Ground cinnamon
• Vanilla extract
• Eggs

Whisk everything together until the mixture becomes silky and well-blended.

Step 3: Bake the Pie Base

Pour the luscious filling into your prepared pie crust.

Slide the pie into the preheated oven and bake for about 45 minutes.

The filling should look set but slightly jiggly in the center when you gently shake the pan.

Step 4: Whip Up Heavenly Meringue Topping

In a clean, dry mixing bowl, beat egg whites until soft peaks form.

Gradually add sugar while continuing to whip until the meringue becomes glossy and forms stiff, beautiful peaks.

Step 5: Crown the Pie with Meringue

Once the pie has cooled for about 30 minutes, spread the fluffy meringue over the top, creating dramatic swirls and peaks with the back of a spoon.

Step 6: Caramelize the Meringue

Return the pie to the oven and bake at 400°F for 8-10 minutes.

Watch carefully as the meringue turns a gorgeous golden brown.

Remove and let cool completely before serving.

Pro Tips for Spiced Chai Pumpkin Meringue Pie

• Grind whole chai spices for an intense, fresh taste that elevates the pie's aromatic profile.
• Blind bake the pie crust for 10-15 minutes to create a crisp base that resists moisture from the pumpkin filling.
• Add a pinch of cream of tartar to egg whites for a more stable, fluffy meringue that holds its shape perfectly.
• Adjust chai spice blend and sugar levels to balance the pie's sweetness and create a more nuanced flavor.
• Substitute heavy cream with coconut milk for a rich, creamy filling that accommodates lactose-sensitive diets.

Variations of Spiced Chai Pumpkin Meringue Pie

• Gluten-Free Version: Replace traditional pie crust with a gluten-free graham cracker or almond flour crust for those with wheat sensitivities.
• Vegan Adaptation: Swap pumpkin puree with coconut cream, use aquafaba instead of egg whites for meringue, and select plant-based milk alternatives for a dairy-free experience.
• Reduced Sugar Option: Utilize monk fruit sweetener or stevia in place of traditional sugar, creating a lower-calorie dessert for health-conscious individuals.
• Spice Alternative: Experiment with different spice blends like moroccan ras el hanout or mexican canela to transform the classic chai flavor profile while maintaining the pie's core essence.

Serving Spiced Chai Pumpkin Meringue Pie

• Cozy Chai Comfort: Serve this pie warm with a steaming mug of chai tea, enhancing the spice notes and creating a perfect autumn dessert experience.
• Creamy Companion: Top each slice with a dollop of whipped cream sprinkled with extra chai spice for added richness and visual appeal.
• Festive Garnish: Garnish with candied pecans or pumpkin seeds to add a delightful crunch and complement the smooth meringue texture.
• Dessert Pairing: Enjoy alongside vanilla ice cream or a smooth caramel sauce to balance the warm spices and create a luxurious dessert moment.

Storing Spiced Chai Pumpkin Meringue Pie

• Store the pie covered with plastic wrap or aluminum foil in the refrigerator for up to 3-4 days. Keep it away from strong-smelling foods to prevent flavor absorption.
• Wrap the pie tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Place in a freezer-safe container to protect the meringue.
• Remove the pie from the freezer and let it thaw in the refrigerator overnight. Avoid leaving it at room temperature to prevent bacterial growth.
• Warm individual slices in the oven at 300°F for 10-15 minutes. Cover loosely with foil to prevent the meringue from browning too quickly or becoming dry.

FAQs

• What are the key spices in chai that make this pie unique?

Cinnamon, cardamom, ginger, cloves, and black pepper create the signature chai flavor, adding warmth and complexity to the traditional pumpkin pie.

• Can I make this pie ahead of time?

Yes, you can prepare the pie crust and filling a day in advance. Just add the meringue topping before serving to keep it fresh and crisp.

• Is this pie gluten-free?

The recipe isn’t naturally gluten-free, but you can substitute the pie crust with a gluten-free version made from almond or graham cracker crumbs.

• How difficult is this recipe for a home baker?

This pie is moderate difficulty. The meringue topping requires some skill in whisking egg whites, but following the steps carefully will help you achieve a beautiful golden-brown result.

Spiced Chai Pumpkin Meringue Pie Recipe

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4.9 from 38 reviews

• Total Time: 1 hour 20 minutes
• Yield: 8 1x

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Description

Warm autumn spices dance through this Spiced Chai Pumpkin Meringue Pie, blending creamy pumpkin with aromatic chai notes. Delicate meringue crowns this seasonal dessert, inviting you to savor each luxurious, comforting bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 (15-ounce / 425 grams) can pumpkin puree
• 1 pie crust
• 4 large eggs

Spices and Flavoring:

• 2 tablespoons chai spice mix
• 1 cup (200 grams) granulated sugar

Binding and Texture Ingredients:

• 1/4 cup (30 grams) cornstarch
• 1 cup (240 milliliters) heavy cream
• 4 egg whites (for meringue)

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Instructions

1. Warm the oven to 375°F and carefully press the pie dough into a 9-inch pie dish, crimping the edges elegantly.
2. Whisk together the pumpkin puree, aromatic chai spice blend, granulated sugar, and rich heavy cream until the mixture becomes smooth and uniform.
3. Gently pour the spiced pumpkin filling into the prepared pie crust, ensuring an even distribution and smooth surface.
4. Bake the pie for 40-45 minutes until the filling sets with a slight wobble at the center, then remove and allow to cool completely at room temperature.
5. In a clean metal bowl, vigorously beat egg whites until soft peaks form, gradually incorporating sugar to create a glossy, stable meringue.
6. Spread the silky meringue over the cooled pie, creating decorative peaks and swirls with the back of a spoon.
7. Return the pie to the oven and bake at 350°F for 10-12 minutes, watching carefully until the meringue turns a delicate golden brown.
8. Remove from oven and let the pie cool for at least 2 hours before serving to allow the filling and meringue to set perfectly.

Notes

• Select a high-quality, pure pumpkin puree for the richest flavor and smoothest texture.
• Toast chai spices briefly before mixing to enhance their aromatic qualities and deepen the warmth of the pie.
• Stabilize meringue by adding cream of tartar, which helps create a more glossy and stable peak.
• For a gluten-free version, swap traditional pie crust with an almond flour or gluten-free graham cracker base.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 220 kcal
• Sugar: 18 g
• Sodium: 120 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.2 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 55 mg