Dreamy Chai Pumpkin Meringue Pie Recipe: Cozy Fall Bliss

Autumn whispers of comfort arrive perfectly with this chai pumpkin meringue pie that blends warm spices and creamy textures.

Fragrant cardamom and cinnamon dance through each delectable slice.

Seasonal ingredients mingle in a dessert both familiar and surprising.

Home bakers will adore how simple yet sophisticated this recipe becomes.

Delicate meringue crowns a silky pumpkin filling that promises pure indulgence.

Crisp pastry provides the ideal foundation for these luxurious flavors.

You’ll want to savor every single decadent bite of this extraordinary pie.

FAQs

• What are chai spices in this recipe?

Chai spices typically include a blend of cinnamon, cardamom, ginger, cloves, and sometimes black pepper, which create a warm, aromatic flavor profile for the pumpkin pie.

• Can I use homemade pumpkin puree?

Yes, homemade pumpkin puree works perfectly. Just ensure it’s smooth and has a similar consistency to canned puree for the best results.

• Is the meringue topping difficult to make?

Not at all! Whisk egg whites and sugar until stiff, glossy peaks form. The key is to beat consistently and gradually add sugar for a stable meringue.

Reasons to Love Chai Pumpkin Meringue Pie

• Spice Up Your Dessert: This chai pumpkin meringue pie brings a delightful twist to classic pumpkin pie with warm, aromatic chai spices that dance on your taste buds.
• Master Seasonal Baking: Perfect for fall gatherings, this recipe transforms a traditional dessert into a showstopping treat that impresses family and friends with minimal kitchen skills required.
• Create a Textural Wonderland: The combination of creamy pumpkin filling and billowy golden-brown meringue topping delivers a sensational contrast of smooth and light textures that makes every bite exciting.
• Adaptable Holiday Showstopper: Whether you're hosting Thanksgiving dinner or craving a special weekend dessert, this pie adapts beautifully to any celebration, making it a versatile crowd-pleaser that feels both comforting and sophisticated.

Ingredients for Chai Pumpkin Meringue Pie

• Graham Cracker Crumbs: A classic base that provides a sweet and crunchy foundation for the pie.
• Butter: Helps bind the crust ingredients and adds rich flavor.

• Pumpkin Puree: The star ingredient that gives the pie its classic autumn taste and smooth texture.
• Chai Spices: A warm blend that adds depth and complexity to the traditional pumpkin pie flavor.
• Sugar: Provides sweetness and helps balance the spices.
• Eggs: Act as a binding agent and help create a smooth, custard-like filling.
• Evaporated Milk: Adds creaminess and helps create a rich, silky texture.

• Egg Whites, Sugar: Combine to create a light, fluffy, and sweet cloud-like topping that crowns the pie with a golden finish.

How to Make Chai Pumpkin Meringue Pie

Step 1: Prepare Oven Temperature

Set your oven to 350F (175C) for the perfect baking environment.

Step 2: Create Pie Crust Foundation

Press pie dough into a 9-inch pie dish, then bake for 10-12 minutes until lightly golden.

Remove and let cool slightly.

Step 3: Blend Luscious Filling Ingredients

• Pumpkin puree
• Chai spice blend
• Granulated sugar
• Large eggs
• Evaporated milk

Whisk everything together until the mixture becomes completely smooth and uniform.

Step 4: Fill And Bake Pie Base

Pour the spiced pumpkin mixture into the pre-baked crust. Slide into the preheated oven and bake for 50-60 minutes.

The filling should look set with a slight wobble in the center.

Step 5: Whip Heavenly Meringue Topping

In a clean mixing bowl, beat egg whites and sugar until stiff, glossy peaks form.

This creates a cloud-like topping that will crown your pie.

Step 6: Create Golden Meringue Layer

Spread the meringue evenly across the baked pumpkin pie, creating delicate peaks and swirls.

Return to the oven for 10-15 minutes until the meringue turns a beautiful golden brown.

Step 7: Cool And Serve

Allow the pie to cool completely at room temperature.

This helps the filling set and makes slicing easier. Serve and enjoy your spectacular chai pumpkin meringue creation!

Pro Tips for Chai Pumpkin Meringue Pie

• Use freshly ground chai spices for a more vibrant and aromatic flavor profile in the pie.
• Ensure egg whites are at room temperature for better meringue volume and stability.
• Prevent soggy crust by blind baking and brushing with egg wash before adding the filling.
• Create a smooth meringue by adding sugar gradually and whisking at high speed until glossy peaks form.
• Test pie doneness by gently shaking the dish – the center should have a slight wobble but not be liquid.

Flavor Variations for Chai Pumpkin Meringue Pie

• Vegan Chai Pumpkin Pie: Replace eggs with silken tofu, use coconut milk instead of evaporated milk, and create a meringue topping with aquafaba and maple syrup.
• Gluten-Free Spice Version: Swap traditional pie crust with almond flour or gluten-free graham cracker crust, maintaining the same delicious chai pumpkin filling.
• Low-Sugar Alternative: Use stevia or monk fruit sweetener instead of sugar, incorporate sugar-free condensed milk, and top with a light whipped cream instead of meringue.
• Nutty Chai Pumpkin Pie: Add chopped pecans or walnuts to the crust, mix ground nuts into the filling, and sprinkle toasted nuts on top of the meringue for extra crunch.

Serving Ideas for Chai Pumpkin Meringue Pie

• Cozy Chai Spice Pairing: Serve warm slices with a steaming mug of authentic chai tea, letting the matching spices create a harmonious flavor experience that enhances the pie's delicate notes.
• Holiday Dessert Showcase: Garnish with a light dusting of cinnamon or crushed candied ginger to elevate the presentation, making it a stunning centerpiece for Thanksgiving or winter gatherings.
• Creamy Accompaniment: Top each slice with a dollop of freshly whipped cream spiked with a hint of chai spice, adding a luxurious texture and complementing the pie's warm, aromatic profile.
• Seasonal Brunch Delight: Cut smaller wedges and pair with a light breakfast spread, turning this dessert into a decadent morning treat that celebrates autumn's rich flavors.

Storage Tips for Chai Pumpkin Meringue Pie

• Store leftover pie in an airtight container in the refrigerator for up to 3-4 days to maintain its fresh flavor and creamy texture.
• Cover the pie loosely with plastic wrap or aluminum foil to prevent the meringue from absorbing other refrigerator odors.
• Reheat individual slices in the microwave for 15-20 seconds on medium power, being careful not to overcook and separate the meringue from the filling.
• For best results, enjoy the pie chilled directly from the refrigerator, as reheating can slightly change the delicate meringue's texture.

Perfect Chai Pumpkin Meringue Pie Recipe

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4.9 from 26 reviews

• Total Time: 1 hour 40 minutes
• Yield: 8 1x

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Description

Chai pumpkin meringue pie brings warm Indian spices together with classic American dessert traditions. Creamy pumpkin custard and delicate meringue topping create a harmonious blend of flavors you’ll savor with each delightful bite.

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Ingredients

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Pie Crust Ingredients:

• 1 1/4 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 cup cold unsalted butter
• 3–4 tablespoons cold water

Pumpkin Filling Ingredients:

• 15 ounces (425 grams) pumpkin puree
• 2 large eggs
• 3/4 cup granulated sugar
• 1 can (12 ounces / 354 milliliters) evaporated milk
• 2 tablespoons chai spice mix:
• – 1 teaspoon ground cinnamon
• – 1/2 teaspoon ground cardamom
• – 1/2 teaspoon ground ginger
• – 1/4 teaspoon ground cloves
• – 1/4 teaspoon ground allspice

Meringue Topping Ingredients:

• 4 large egg whites
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

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Instructions

1. Warm the oven to 350F (175C) to create an ideal baking environment for the pie.
2. Carefully shape the pie crust into a 9-inch pie dish, gently pressing to create an even layer. Toast the crust for 10-12 minutes until lightly golden, then remove and allow to cool.
3. Create a silky smooth filling by whisking together pumpkin puree with a robust blend of chai spices, granulated sugar, fresh eggs, and creamy evaporated milk until thoroughly combined and free of lumps.
4. Gently transfer the aromatic filling into the pre-baked pie crust, ensuring an even distribution. Slide the pie into the heated oven and bake for 50-60 minutes, watching for a slight jiggle in the center that indicates perfect doneness.
5. Prepare the meringue topping by vigorously whipping egg whites and sugar until they transform into glossy, stiff peaks that hold their shape dramatically.
6. Carefully spread the billowy meringue across the surface of the baked pumpkin pie, creating decorative swirls and peaks with a spatula.
7. Return the pie to the oven for an additional 10-15 minutes, allowing the meringue to develop a stunning golden-brown color and light caramelization.
8. Remove from the oven and let the pie rest at room temperature, allowing the filling to set completely before serving.

Notes

• Select high-quality chai tea blend for more intense and authentic spice profile, ensuring deep flavor complexity in the pie.
• Prevent meringue from weeping by adding cream of tartar during whisking, which stabilizes egg whites and creates smoother texture.
• Toast meringue carefully using kitchen torch instead of oven for more controlled and even golden-brown coloration if preferred precision browning.
• Substitute dairy ingredients with coconut milk and vegan egg replacer for a completely plant-based version that maintains rich, creamy consistency.

• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 280 kcal
• Sugar: 24 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.3 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 65 mg