The Coziest Chai Pumpkin Meringue Pie Recipe for Fall Magic

Crafting a delightful chai pumpkin meringue pie combines warm spices with seasonal comfort.

Autumn’s embrace brings nostalgic flavors dancing across your palate.

Fragrant cardamom, cinnamon, and ginger mingle through each creamy bite.

Silky pumpkin custard nestles beneath a cloud-like meringue topping, promising indulgence.

Subtle tea-inspired notes weave complexity into this classic dessert.

Subtle hints of black tea elevate the traditional pie experience.

You’ll find this recipe irresistibly cozy and perfect for gathering around the table.

Chai Pumpkin Meringue Pie Fuses Warm Spices With Elegant Texture

• Warmly Spice Up Tradition: This chai pumpkin meringue pie transforms classic desserts with exotic chai spices, offering a delightful twist on traditional pumpkin pie.
• Quick and Easy Preparation: The recipe requires simple steps and common ingredients, making it accessible for bakers of all skill levels, from beginners to experienced home cooks.
• Perfect Seasonal Showstopper: Ideal for fall gatherings, holiday parties, and festive celebrations, this pie delivers impressive visual appeal with its golden meringue topping and rich, aromatic filling.
• Versatile Crowd-Pleaser: The combination of comforting pumpkin, warming chai spices, and light meringue creates a dessert that appeals to multiple taste preferences, ensuring everyone at the table will enjoy a slice.

Meringue Pie With Chai Pumpkin Base

• Pie Crust: Flaky foundation for the pie, butter-based pastry gives rich flavor and crisp texture.
• Pumpkin Puree: Smooth, dense vegetable base providing classic autumn taste and creamy consistency.

• Chai Spice Blend, Cinnamon, Cardamom, Ginger: Warm, aromatic mixture creating complex, exotic flavor profile.
• Vanilla Extract: Adds depth and rounds out sweet notes with rich undertone.
• Salt: Balances sweetness and enhances overall flavor complexity.

• Eggs, Egg Whites: Provide structure, richness, and create light, airy meringue topping.
• Sugar: Sweetens filling and helps stabilize meringue with smooth texture.
• Cream: Adds luxurious richness and silky mouthfeel to pie filling.
• Cornstarch: Helps thicken filling and prevents separation during baking.

Chai Pumpkin Meringue Pie Instructions

Step 1: Warm Up the Oven

Fire up your oven to a cozy 350°F, getting it ready for pie magic.

Step 2: Create the Perfect Pie Base

Carefully press your pie crust into a 9-inch pie dish.

Slide it into the oven and bake for 10 minutes until lightly golden.

Step 3: Mix the Dreamy Filling

• Pumpkin puree
• Chai spices
• Eggs
• Sugar
• Heavy cream
• Vanilla extract
• Cornstarch
• Salt

Whisk everything together until smooth and creamy.

Step 4: Pour and Bake the Pie

Gently pour the spiced pumpkin mixture into your pre-baked crust.

Slide the pie back into the oven and bake for 45 minutes.

The center should look set and slightly firm when done.

Step 5: Whip Up Fluffy Meringue

In a clean bowl, beat egg whites and sugar until they form beautiful, stiff peaks that stand tall and proud.

Step 6: Crown the Pie with Meringue

Spread the billowy meringue across the top of the pie, creating beautiful swirls and peaks.

Step 7: Final Golden Touch

Return the pie to the oven for 10 minutes, watching it turn a gorgeous golden brown.

Step 8: Chill and Serve

Let the pie cool completely before slicing.

This allows the filling to set and the flavors to mingle.

Pro Pointers For Chai Pumpkin Meringue Pie

• Use freshly ground chai spices like cardamom, cinnamon, ginger, and cloves for a more intense, authentic flavor profile that elevates the pie's taste.
• Blind bake the pie crust and sprinkle a thin layer of crushed graham crackers or ground nuts before adding the filling to create a barrier that keeps the bottom crisp.
• Ensure egg whites are at room temperature and use a clean, grease-free bowl to achieve perfect, stable meringue peaks that won't deflate.
• Strain the pumpkin mixture through a fine-mesh sieve to remove any lumps, creating a silky-smooth filling with a professional finish.
• Prepare the pie filling and crust a day in advance, then add the meringue and bake just before serving to save time and maintain maximum freshness.

Chai Pumpkin Meringue Pie Storing For Later

• Store leftover pie covered with plastic wrap or aluminum foil in the refrigerator for up to 3-4 days to maintain freshness and prevent bacterial growth.
• Warm individual slices in the oven at 325°F for 10-15 minutes to restore the crisp meringue texture and bring back the pie's delightful warmth.
• Wrap the cooled pie tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• For best taste, consume the pie within 2-3 days and enjoy at room temperature or slightly chilled for maximum flavor enjoyment.

What to Enjoy With Pumpkin Meringue Pie

• Savor Spiced Chai Warmth: Pair this chai pumpkin meringue pie with a hot, creamy masala chai tea that echoes the pie's warm spices and creates a cozy flavor harmony.
• Complementary Dessert Wine: Select a sweet late-harvest Riesling with its subtle honeyed notes and balanced acidity that beautifully cuts through the pie's richness and enhances the chai spices.
• Creamy Counterpoint: Serve a scoop of vanilla bean ice cream alongside the pie, allowing its cool, smooth texture to contrast delightfully with the warm, spiced filling and crisp meringue topping.
• Nutty Crunch Accent: Sprinkle toasted pecans or walnuts around the plate to add a delightful textural crunch that complements the pie's silky meringue and enhances the chai spice profile.

Chai Pumpkin Meringue Pie Styles

• Gluten-Free Chai Pumpkin Pie: Replace traditional pie crust with a gluten-free graham cracker or almond flour crust to accommodate wheat sensitivities.
• Vegan Spiced Pumpkin Meringue: Swap eggs with aquafaba and use coconut cream instead of dairy, topped with whipped coconut meringue for a plant-based version.
• Keto-Friendly Pumpkin Chai Dessert: Substitute sugar with erythritol, use a nut-based crust, and replace cornstarch with xanthan gum to create a low-carb alternative.
• Dairy-Free Chai Pumpkin Pie: Use coconut cream or almond milk in place of regular cream, ensuring a rich and creamy texture for lactose-intolerant individuals.

FAQs

• What are chai spices in this pie?

Chai spices typically include a blend of ground cinnamon, cardamom, ginger, cloves, and sometimes black pepper, which give the pie a warm, aromatic flavor profile that’s more complex than traditional pumpkin pie.

• Can I make this pie ahead of time?

Yes, you can prepare the pie a day in advance and store it in the refrigerator. Just add the meringue topping right before serving to keep it fresh and maintain its beautiful golden texture.

• Is the meringue topping difficult to make?

Not at all! Simply beat egg whites and sugar until they form stiff, glossy peaks. The key is to start with room temperature egg whites and gradually add sugar while beating for the best results.

• How do I know when the pie is fully baked?

The pie is done when the center is set but still slightly jiggly, and the edges are firm. A knife inserted near the center should come out clean, indicating the custard is fully cooked.

Chai Pumpkin Meringue Pie Recipe

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4.9 from 34 reviews

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

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Description

Spiced chai notes dance through this luscious “Chai Pumpkin Meringue Pie” that marries autumn’s warmth with delicate sweetness. Creamy pumpkin filling and billowy meringue topping invite hungry guests to savor seasonal comfort in each remarkable slice.

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Ingredients

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Main Ingredients:

• 1 pie crust
• 15 ounces (425 grams) pumpkin puree
• 4 large eggs
• 1 cup (200 grams) sugar

Spices and Flavorings:

• 2 tablespoons chai spice blend (cinnamon, cardamom, ginger)
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Additional Ingredients:

• 1 cup (240 milliliters) cream
• 2 tablespoons cornstarch
• 3 egg whites (for meringue)

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Instructions

1. Warm the oven to a moderate temperature, positioning the rack in the center to ensure even baking.
2. Carefully lay the pie crust into a 9-inch pie dish, gently pressing the edges and creating a decorative crimp around the rim.
3. Blind bake the crust for roughly 10 minutes, allowing it to develop a slight golden hue and prevent sogginess.
4. Whisk together the pumpkin puree with aromatic chai spices, creating a fragrant base that will infuse the entire dessert with warm, complex flavors.
5. Incorporate eggs, sugar, heavy cream, vanilla extract, cornstarch, and a pinch of salt into the pumpkin mixture, stirring until completely smooth and well-combined.
6. Carefully pour the spiced pumpkin filling into the pre-baked pie shell, using a spatula to distribute evenly and eliminate any air pockets.
7. Return the pie to the oven and bake for approximately 45 minutes, watching for a slight jiggle in the center that indicates the custard is perfectly set.
8. While the pie bakes, prepare the meringue by whipping egg whites to soft peaks, then gradually adding sugar until the mixture becomes glossy and forms stiff, elegant peaks.
9. Once the pie has set, generously spread the meringue across the surface, creating elegant swirls and peaks with the back of a spoon.
10. Briefly return the pie to the oven, allowing the meringue to transform into a golden-brown, lightly caramelized topping.
11. Remove from the oven and let the pie cool completely, allowing the filling to set and the flavors to meld together before serving.

Notes

• Make sure to use freshly ground chai spices for a more vibrant and aromatic flavor profile that elevates the entire pie.
• Chill the pie crust before blind baking to prevent shrinkage and ensure a crisp, flaky texture that holds the filling perfectly.
• For a gluten-free version, swap traditional pie crust with a nut-based or gluten-free graham cracker crust to accommodate dietary restrictions.
• To prevent meringue from weeping, add a pinch of cream of tartar while beating egg whites and ensure sugar is completely dissolved for a stable, glossy topping.

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

Nutrition

• Serving Size: 8
• Calories: 250
• Sugar: 18 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 70 mg