Description
Spiced chai pumpkin meringue pie delivers an irresistible fusion of autumn flavors. Warm spices and creamy pumpkin custard nestle beneath a cloud-like toasted meringue, creating a dessert that invites passionate bakers to savor seasonal comfort.
Ingredients
Scale
Pie Filling:
- 2 cups pumpkin puree
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 large eggs
- 1 cup heavy cream
- 2 tablespoons chai spice mix (cinnamon, ginger, cardamom, cloves)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Meringue Topping:
- 4 large egg whites
- 1 cup sugar
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 375°F and carefully press the pie crust into a 9-inch pie dish, crimping the edges decoratively.
- Whisk together pumpkin puree, chai spice blend, eggs, granulated sugar, and heavy cream until the mixture becomes silky and uniformly combined.
- Gently pour the fragrant pumpkin mixture into the prepared pie crust, ensuring an even distribution.
- Bake for 40-45 minutes until the filling is set but still slightly jiggly in the center, creating a delicate custard-like texture.
- Remove pie from oven and let cool slightly while preparing the meringue topping.
- In a clean, dry mixing bowl, beat egg whites with a pinch of cream of tartar until soft peaks form.
- Gradually add powdered sugar while continuing to whip, creating a glossy, stiff meringue that holds its shape perfectly.
- Spread the meringue over the warm pie, using a spatula to create elegant, swirling peaks.
- Return the pie to the oven and broil for 2-3 minutes, watching carefully to achieve a golden-brown, caramelized meringue top.
- Allow the pie to cool completely at room temperature for at least 2 hours before serving to let the flavors meld and set.
Notes
- Use fresh or canned pumpkin puree for consistent texture and flavor intensity.
- Toast chai spices briefly before mixing to enhance their aromatic qualities and deepen the warm, complex flavor profile.
- Create a gluten-free version by substituting traditional pie crust with almond flour or gluten-free graham cracker crust for added dietary flexibility.
- Stabilize meringue by ensuring egg whites are at room temperature and adding cream of tartar, which helps create a more stable and glossy topping.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 85 mg