The Coziest Spiced Chai Pumpkin Meringue Pie Recipe Ever

Autumn’s warmth embraces you through a spiced chai pumpkin meringue pie that whispers comfort and nostalgia.

Crisp leaves dance outside while this delectable dessert promises pure magic on your plate.

Fragrant chai spices mingle with smooth pumpkin, creating a symphony of seasonal flavors.

Delicate meringue crowns this spectacular treat, adding cloudlike softness to each remarkable bite.

Layers of rich custard and pillowy topping transform an ordinary dessert into an extraordinary experience.

Baking this pie feels like wrapping yourself in a cozy blanket of culinary creativity.

Prepare to be enchanted by a recipe that captures the essence of fall in every single slice.

Spiced Chai Pumpkin Meringue Pie: A Cozy Dessert

• Craft a Showstopping Dessert: This spiced chai pumpkin meringue pie transforms a classic dessert into a stunning culinary masterpiece that will impress guests and family alike.
• Layers of Luxurious Flavor: Blending traditional pumpkin pie with warm chai spices and a pillowy meringue topping creates a multi-dimensional taste experience that elevates the humble pie to gourmet status.
• Embrace Seasonal Baking Magic: Perfect for autumn gatherings, this recipe captures the essence of cozy celebrations with its rich, aromatic spices and comforting textures that feel like a warm hug on a crisp day.

Ingredients for Spiced Chai Pumpkin Meringue Pie

• All-Purpose Flour: A key component that provides structure and texture to the pie crust.
• Salt: Enhances the overall flavor of the pie crust.
• Unsalted Butter: Creates flakiness and adds rich, buttery flavor to the crust.
• Ice Water: Helps bind the ingredients and create a cohesive dough.

• Pumpkin Puree: The star ingredient that gives the pie its signature autumn flavor and smooth texture.
• Light Brown Sugar: Adds deep, caramel-like sweetness to the filling.
• Heavy Cream: Provides richness and creates a smooth, creamy consistency.
• Eggs: Act as a binding agent and help set the filling.
• Vanilla Extract: Adds warm, sweet depth to the pie's flavor profile.

• Cinnamon, Ginger, Cardamom, Cloves, Nutmeg, Salt: Create a complex and warming spice blend that defines the chai-inspired flavor of the pie.

• Egg Whites: The base of the light and fluffy meringue topping.
• Cream of Tartar: Helps stabilize the egg whites during beating.
• Granulated Sugar: Sweetens and helps create the glossy, stiff peaks of the meringue.
• Vanilla Extract: Adds a subtle sweet flavor to the meringue topping.

How to Prepare Spiced Chai Pumpkin Meringue Pie

Step 1: Whip Up the Pie Crust

Grab a mixing bowl and toss in flour and salt.

Slice cold butter into tiny cubes and work it into the flour mixture until it looks like rough, crumbly sand.

Drizzle in ice water bit by bit, mixing until the dough starts to stick together like a cozy blanket.

Step 2: Rest and Chill the Dough

Shape the dough into a smooth disk, wrap it snugly in plastic wrap, and let it relax in the refrigerator for half an hour.

This helps the butter firm up and makes rolling easier.

Step 3: Prepare the Pie Pan

Warm up the oven to 375°F.

Roll out the chilled dough on a flour-dusted surface, gently draping it into a 9-inch pie dish.

Trim the edges and create a beautiful crimped border.

Step 4: Blind Bake the Crust

Cover the crust with pie weights or dried beans to keep it from puffing up.

Bake for 15 minutes, then remove the weights and bake for another 5 minutes until lightly golden.

Step 5: Create the Pumpkin Filling

• Pumpkin puree
• Light brown sugar
• Heavy cream
• Eggs
• Vanilla extract
• Cinnamon
• Ginger
• Cardamom
• Cloves
• Nutmeg
• Salt

Whisk all these ingredients together in a large bowl until smooth and well combined.

Step 6: Bake the Pumpkin Filling

Pour the filling into the pre-baked crust, smoothing the top with a spatula.

Bake for 40-50 minutes until the center is just slightly wobbly.

Let it cool completely on a wire rack.

Step 7: Whip Up the Meringue Topping

In a pristine bowl, beat egg whites and cream of tartar until soft peaks form.

Slowly add sugar and vanilla, continuing to beat until the meringue becomes thick, glossy, and forms stiff peaks.

Step 8: Create Meringue Magic

Spread the fluffy meringue over the cooled pumpkin pie, creating beautiful swirling peaks and valleys.

Bake at 350°F for 10-12 minutes until the meringue turns a gorgeous golden brown.

Step 9: Serve and Enjoy

Allow the pie to cool completely before slicing.

Serve and watch everyone’s eyes light up with delight!

Tips for Flawless Pumpkin Meringue Pie

• Refrigerate pie crust for at least 30 minutes to prevent shrinking and ensure a flaky texture during baking.
• Beat egg whites slowly and steadily to achieve perfectly stiff, glossy peaks without overbeating.
• Adjust chai spices to personal taste, using fresh ground spices for more intense and vibrant flavor profiles.
• Blind bake the pie crust and let it cool completely before adding pumpkin filling to maintain a crisp bottom layer.
• Watch meringue closely during final baking to achieve a beautiful golden brown color without burning.

Variations to Customize Pumpkin Meringue Pie

• Gluten-Free Chai Pumpkin Pie: Replace traditional flour with almond or gluten-free flour blend for the crust. Use xanthan gum to help bind the ingredients and maintain texture.
• Vegan Spiced Pumpkin Meringue: Substitute eggs with aquafaba for meringue topping. Use coconut cream instead of heavy cream and replace butter with vegan margarine in the crust.
• Low-Sugar Chai Pumpkin Dessert: Swap brown sugar with monk fruit sweetener or stevia. Use sugar-free vanilla extract and reduce overall sugar content while maintaining rich spice profile.
• Dairy-Free Autumn Pie: Replace heavy cream with coconut milk or almond milk. Use dairy-free butter alternative in crust and skip traditional cream-based ingredients.

Serving Suggestions for Pumpkin Meringue Pie

• Cozy Holiday Companion: Serve this spiced chai pumpkin meringue pie alongside warm mulled wine or hot apple cider for a festive autumn gathering.
• Creamy Contrast Pairing: Complement the pie's rich flavors with a scoop of vanilla bean ice cream or a dollop of whipped cream with a sprinkle of cinnamon.
• Elegant Dessert Presentation: Garnish individual slices with candied pecans, a light dusting of pumpkin pie spice, or a delicate mint leaf for a sophisticated touch.
• Make-Ahead Magic: Prepare the pie a day in advance and store covered in the refrigerator, allowing the flavors to meld and intensify for an even more delicious dessert experience.

Best Storage for Pumpkin Meringue Pie

• Store the pie covered with plastic wrap or aluminum foil in the refrigerator for up to 3-4 days. Keep the meringue intact and avoid pressing the covering directly onto the surface.
• Wrap the cooled pie tightly in plastic wrap, then in aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• Preheat oven to 325F (165C). Remove pie from refrigerator and let sit at room temperature for 15 minutes. Warm uncovered for 10-15 minutes until slightly heated through.
• Serve pie at room temperature within 2 hours of baking for best flavor and texture. Do not leave meringue-topped pie out for extended periods to prevent bacterial growth.

FAQs

• What makes the pie crust flaky?

Cold butter and minimal handling create a tender, flaky crust. By cutting cold butter into the flour and adding just enough ice water, you prevent gluten development and maintain butter’s integrity.

• How do I know when the pumpkin filling is properly baked?

The filling should be set around the edges but slightly jiggly in the center. This indicates the custard is cooked but still creamy, preventing over-baking and ensuring a smooth texture.

• Why use cream of tartar in the meringue?

Cream of tartar stabilizes egg whites, helping them maintain peaks and preventing separation. It creates a more stable, glossy meringue that holds its shape during baking.

Spiced Chai Pumpkin Meringue Pie Recipe

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• Total Time: 2 hours
• Yield: 8 1x

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Description

Creamy spiced chai pumpkin meringue pie blends Indian tea traditions with classic American dessert flavors. Warm spices and silky meringue topping create a memorable seasonal treat you’ll want to share with friends and family.

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Ingredients

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Pie Base Ingredients:

• 1 3/4 cups (420 ml) pumpkin puree
• 2 large eggs
• 3/4 cup (150 g) light brown sugar
• 1/2 cup (120 ml) heavy cream

Pie Spice Blend:

• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Crust and Topping Ingredients:

• 1 1/4 cups (150 g) all-purpose flour
• 1/2 cup (113 g) cold unsalted butter, cubed
• 1/4 teaspoon salt
• 2 to 4 tablespoons ice water
• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup (100 g) granulated sugar
• 1 teaspoon vanilla extract

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Instructions

1. Mix flour and salt in a mixing bowl, incorporating cold, cubed butter until the texture resembles coarse, uneven crumbs.
2. Slowly drizzle ice water into the mixture, gently combining until the dough coheres without becoming too wet.
3. Form the dough into a compact disk, encase in plastic wrap, and refrigerate for 30 minutes to firm up the butter and relax the gluten.
4. Heat the oven to 375F. Roll out the chilled dough on a lightly floured surface, carefully transferring it into a 9-inch pie dish with minimal stretching.
5. Trim excess dough from the edges, creating a decorative crimp around the rim. Line the crust with parchment and fill with pie weights to prevent puffing.
6. Blind bake the crust for 15 minutes, then remove weights and continue baking for an additional 5 minutes until lightly golden.
7. Whisk pumpkin puree, brown sugar, heavy cream, eggs, vanilla, and a blend of warming spices (cinnamon, ginger, cardamom, cloves, nutmeg) until smooth and well-integrated.
8. Pour the silky filling into the pre-baked crust, using a spatula to create an even surface.
9. Bake for 40-50 minutes at 375F, looking for a slightly wobbly center that indicates perfect custard consistency. Allow to cool completely on a wire rack.
10. Whip egg whites and cream of tartar, creating soft, pillowy peaks that hold their shape.
11. Gradually incorporate sugar and vanilla, continuing to beat until the meringue becomes glossy and forms stiff, dramatic peaks.
12. Artfully spread the meringue over the cooled pumpkin filling, creating elegant swirls and peaks.
13. Reduce oven temperature to 350F and bake for 10-12 minutes, watching the meringue transform to a golden, caramelized finish.
14. Let the pie cool entirely before slicing to allow the filling to set and flavors to meld.

Notes

• Chill the butter thoroughly before cutting into the flour to ensure a flaky, tender pie crust that melts in your mouth.
• Use very cold ice water and add it sparingly to prevent the dough from becoming tough or overworked.
• Blind baking creates a crisp bottom crust that prevents soggy bottoms, especially important for custard-based pies like this chai-spiced pumpkin version.
• Whisk the pumpkin filling ingredients until completely smooth to avoid lumpy textures and ensure a silky, creamy consistency.
• Create stable meringue by ensuring absolutely no yolk traces in the egg whites and using room temperature eggs for maximum volume.
• Toast the meringue carefully to avoid burning, watching closely during the final browning stage for perfect golden peaks.

• Prep Time: 45 minutes
• Cook Time: 1 hour 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 250 kcal
• Sugar: 18 g
• Sodium: 120 mg
• Fat: 13 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.3 g
• Carbohydrates: 29 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 70 mg