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.
Ingredients
Scale
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)
Instructions
- Warm the oven to a moderate temperature, positioning the rack in the center to ensure even baking.
- Carefully lay the pie crust into a 9-inch pie dish, gently pressing the edges and creating a decorative crimp around the rim.
- Blind bake the crust for roughly 10 minutes, allowing it to develop a slight golden hue and prevent sogginess.
- Whisk together the pumpkin puree with aromatic chai spices, creating a fragrant base that will infuse the entire dessert with warm, complex flavors.
- Incorporate eggs, sugar, heavy cream, vanilla extract, cornstarch, and a pinch of salt into the pumpkin mixture, stirring until completely smooth and well-combined.
- Carefully pour the spiced pumpkin filling into the pre-baked pie shell, using a spatula to distribute evenly and eliminate any air pockets.
- 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.
- 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.
- Once the pie has set, generously spread the meringue across the surface, creating elegant swirls and peaks with the back of a spoon.
- Briefly return the pie to the oven, allowing the meringue to transform into a golden-brown, lightly caramelized topping.
- 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