Spiced Chai Pumpkin Meringue Pie Recipe: A Dreamy Fall Delight

Crisp autumn winds whisper promises of comfort as this chai pumpkin meringue pie recipe weaves warmth into every delectable slice.

Fragrant spices dance through a silky pumpkin filling, creating a dessert that sings of cozy moments and seasonal delights.

Layers of rich, creamy texture mingle with aromatic chai-inspired notes that tantalize the senses.

The golden meringue topping adds a cloud-like crown to this spectacular seasonal treat.

Delicate spices like cinnamon, cardamom, and ginger transform an ordinary pie into an extraordinary experience.

Each forkful tells a story of culinary creativity and seasonal magic.

Chai-Spiced Pumpkin Pie, Meringue on Top

• Spice Up Your Dessert: Elevate traditional pumpkin pie with a delightful chai twist that adds warmth and complexity to every bite.
• Quick Crowd-Pleaser: Impress guests with a stunning meringue topping that transforms an ordinary pie into a show-stopping dessert perfect for gatherings.
• Seasonal Comfort: Capture the essence of autumn with rich pumpkin and aromatic chai spices that create a cozy, nostalgic flavor profile.
• Texture Triumph: Enjoy the delightful contrast between the smooth, spiced pumpkin filling and the light, airy meringue topping that adds a luxurious touch.

Ingredients for Chai Pumpkin Meringue Pie

• Graham Cracker Crust: A classic base that provides a sweet and crunchy foundation for the pie.

• Pumpkin Puree: Adds a rich, smooth pumpkin flavor and creamy texture to the pie.
• Egg Yolks: Help bind the filling and create a rich, custard-like consistency.
• Sugar, Brown Sugar: Provide sweetness and depth of flavor to the pie filling.
• Milk: Creates a smooth and creamy texture in the filling.
• Chai Concentrate: Adds warm, spicy notes that complement the pumpkin flavor.

• Cinnamon, Nutmeg, Ginger: Classic spices that enhance the warm, autumnal flavor profile of the pie.

• Egg Whites: The base for creating a light, fluffy meringue topping.
• Cream of Tartar: Helps stabilize the egg whites and create a more stable meringue.
• Sugar: Sweetens and helps create the glossy, stiff peaks of the meringue.

Baking Chai Pumpkin Meringue Pie at Home

Step 1: Prepare Pie Crust

Grab a 9-inch pie dish and gently press your favorite pie crust into it, ensuring an even layer around the bottom and sides.

Use your fingertips to create a neat crimped edge.

Step 2: Create Spiced Pumpkin Filling

• Pumpkin puree
• Egg yolks
• Granulated sugar
• Brown sugar
• Whole milk
• Chai concentrate
• Ground cinnamon
• Ground ginger
• Ground nutmeg
• Pinch of salt

Blend ingredients until smooth and well combined.

Step 3: Bake Pumpkin Pie

Pour the spiced pumpkin mixture into the prepared pie crust.

Place in a preheated oven at 350°F.

Bake for 45-50 minutes until the center is set and slightly jiggly.

Step 4: Whip Luxurious Meringue

In a clean, dry mixing bowl, whip egg whites with cream of tartar using an electric mixer.

Beat until soft peaks form.

Gradually add sugar while continuing to whip until stiff, glossy peaks develop.

Step 5: Top and Finish Pie

Once the pie has cooled completely, spread the meringue across the surface.

Create beautiful peaks and swirls using the back of a spoon.

Bake at 400°F for 6-8 minutes until meringue turns golden brown.

Step 6: Serve and Enjoy

Allow pie to cool at room temperature.

Slice and serve this delightful chai-spiced pumpkin pie with its cloud-like meringue topping.

Tips for Spiced Pumpkin and Perfect Peaks

• Add extra chai concentrate or ground cardamom for a more intense, aromatic flavor profile that elevates the traditional pumpkin pie taste.
• Ensure egg whites are at room temperature and use a clean, dry bowl to achieve perfect, fluffy meringue peaks that hold their shape.
• Use a pre-baked pie crust or blind bake for 10-15 minutes to prevent a soggy bottom and maintain a crisp texture.
• Replace milk with coconut milk or almond milk to create a lactose-free version without compromising the rich, creamy consistency.
• Prepare the pie filling and crust a day in advance, then add the meringue just before serving for maximum freshness and minimal prep time.

Pumpkin Pie Ideas for New Flavor Spins

• Gluten-Free Chai Pumpkin Pie: Replace traditional pie crust with a gluten-free graham cracker or almond flour crust for those with gluten sensitivities.
• Vegan Spiced Pumpkin Meringue: Swap egg whites with aquafaba (chickpea liquid) and use coconut cream instead of milk for a plant-based version.
• Low-Sugar Chai Pumpkin Pie: Substitute sugar with monk fruit sweetener or stevia, reducing overall sugar content while maintaining sweet flavor profile.
• Dairy-Free Chai Pumpkin Variation: Use almond milk or oat milk instead of dairy milk, and coconut cream for a lactose-free alternative that keeps the creamy texture.

How to Serve Chai Pumpkin Pie with Style

• Festive Fall Dinner Companion: Pair this chai pumpkin meringue pie with a warm cup of spiced apple cider or hot chai tea for a cozy autumn dessert experience.
• Elegant Presentation Trick: Dust the pie with a light sprinkle of cinnamon or nutmeg before serving to enhance the visual appeal and add an extra layer of warm spice flavor.
• Complementary Dessert Plate: Serve alongside a scoop of vanilla bean ice cream or whipped cream to balance the pie's rich, spicy notes and provide a creamy contrast to the meringue's texture.
• Seasonal Garnish Option: Top with candied pecans or pumpkin seeds for a delightful crunch and additional nutty undertone that complements the chai and pumpkin flavors.

Storing Pumpkin Pie Slices Fresh

• Store covered pie in the refrigerator for up to 3-4 days. Wrap tightly with plastic wrap or aluminum foil to prevent moisture loss and preserve freshness.
• Carefully wrap the entire pie in plastic wrap, then cover with aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Cut individual slices, wrap each separately in plastic wrap, then place in a freezer-safe container. Keeps well for 1-2 months. Thaw in the refrigerator before enjoying.

FAQs

• Can I use homemade chai concentrate instead of store-bought?

Yes, you can make your own chai concentrate by brewing strong black tea with spices like cardamom, cinnamon, ginger, and cloves, then sweetening it with honey or sugar.

• Is it possible to make this pie gluten-free?

Absolutely! Use a gluten-free pie crust or make a nut-based crust using ground almonds or graham crackers to replace traditional wheat flour crust.

• How do I prevent my meringue from weeping or becoming soggy?

Ensure the pie is completely cool before adding meringue, and sprinkle a little sugar around the edges of the filling to create a barrier that prevents moisture from seeping through.

Chai Pumpkin Meringue Pie Recipe

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4.6 from 31 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Creamy chai spices dance through this pumpkin meringue pie, weaving warmth and comfort into each delectable slice. Seasonal comfort arrives with silky textures and aromatic notes you’ll savor from first bite to final crumb.

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Ingredients

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Pumpkin and Spices:

• 1.5 cups pumpkin puree
• 1.5 teaspoons ground cinnamon
• 0.5 teaspoon ground ginger
• 0.5 teaspoon ground cardamom
• 0.25 teaspoon ground cloves
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon allspice

Liquids and Sweeteners:

• 0.75 cup brown sugar
• 0.5 cup heavy cream
• 1 tablespoon loose-leaf black tea
• 1 teaspoon vanilla extract

Binding and Thickening Ingredients:

• 2 large eggs
• 1 tablespoon cornstarch

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Instructions

1. Prepare a 9-inch pie dish with the pastry crust, ensuring even coverage along the bottom and sides.
2. Combine pumpkin puree with egg yolks, creating a smooth, rich base for the filling.
3. Incorporate sugar, brown sugar, milk, and chai concentrate into the pumpkin mixture, blending until the texture is uniform and silky.
4. Infuse the filling with warm spices, stirring thoroughly to distribute aromatic flavors evenly.
5. Carefully pour the spiced pumpkin mixture into the prepared pie crust, maintaining a consistent depth.
6. Bake at 350°F for 45-50 minutes, watching for a slight jiggle in the center that indicates perfect custard consistency.
7. Allow the pie to cool completely, creating a stable foundation for the meringue topping.
8. Whip egg whites with cream of tartar, generating a light, airy base for the meringue.
9. Gradually introduce sugar while continuing to beat, transforming the mixture into glossy, stiff peaks.
10. Spread the meringue across the cooled pie, sculpting elegant, dramatic peaks with a spatula.
11. Finish the pie in a 400°F oven for 6-8 minutes, achieving a golden-brown, caramelized meringue surface.
12. Rest the pie at room temperature for optimal serving texture and flavor melding.

Notes

• Swap dairy milk with coconut or almond milk for a dairy-free version that maintains the creamy texture and rich flavor profile.
• Reduce sugar content by using monk fruit sweetener or stevia for a low-sugar alternative that keeps the pie’s delightful taste.
• Toast meringue peaks carefully to prevent burning, using a kitchen torch for more controlled browning if you have one available.
• Enhance chai flavor by steeping additional chai tea bags in warm milk before mixing into the pumpkin filling for deeper, more complex spice notes.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 153 kcal
• Sugar: 12 g
• Sodium: 22 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 21 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 75 mg