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.
Ingredients
Scale
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
Instructions
- Mix flour and salt in a mixing bowl, incorporating cold, cubed butter until the texture resembles coarse, uneven crumbs.
- Slowly drizzle ice water into the mixture, gently combining until the dough coheres without becoming too wet.
- 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.
- 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.
- 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.
- Blind bake the crust for 15 minutes, then remove weights and continue baking for an additional 5 minutes until lightly golden.
- 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.
- Pour the silky filling into the pre-baked crust, using a spatula to create an even surface.
- 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.
- Whip egg whites and cream of tartar, creating soft, pillowy peaks that hold their shape.
- Gradually incorporate sugar and vanilla, continuing to beat until the meringue becomes glossy and forms stiff, dramatic peaks.
- Artfully spread the meringue over the cooled pumpkin filling, creating elegant swirls and peaks.
- Reduce oven temperature to 350F and bake for 10-12 minutes, watching the meringue transform to a golden, caramelized finish.
- 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