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.
Ingredients
Scale
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
Instructions
- Warm the oven to 350F (175C) to create an ideal baking environment for the pie.
- 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.
- 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.
- 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.
- Prepare the meringue topping by vigorously whipping egg whites and sugar until they transform into glossy, stiff peaks that hold their shape dramatically.
- Carefully spread the billowy meringue across the surface of the baked pumpkin pie, creating decorative swirls and peaks with a spatula.
- 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.
- 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