Cozy Chai Pumpkin Meringue Pie Recipe: A Dreamy Fall Delight

Crafting a magical chai pumpkin meringue pie can transport you to cozy autumn moments with unexpected flavor connections.

Warm spices dance through delicate layers of creamy filling and cloud-like meringue.

Fragrant cardamom, ginger, and cinnamon weave an enchanting narrative beyond traditional dessert boundaries.

Seasonal ingredients blend seamlessly, creating a sophisticated twist on classic pumpkin pie.

Delicate peaks of torched meringue add dramatic visual intrigue to this comforting treat.

Subtle chai notes provide a sophisticated depth that surprises and delights.

You’ll want to savor every extraordinary bite of this remarkable dessert.

Chai Pumpkin Meringue Pie – Storing Leftovers

• Store the cooled pie in an airtight container or cover with plastic wrap in the refrigerator for up to 3-4 days. Keep meringue surface intact to prevent weeping or softening.
• Wrap the pie tightly in plastic wrap and aluminum foil, placing it in a freezer-safe container. Freeze for maximum 1-2 months. Thaw overnight in the refrigerator before serving to maintain meringue texture.
• Keep the pie at room temperature for no more than 2 hours to prevent bacterial growth. Best consumed within 24 hours of baking for optimal flavor and meringue crispness.
• When storing, create a small tent of aluminum foil over the pie to prevent the meringue from sticking to the covering and maintain its delicate peaks.

FAQs

• What are chai spices?

Chai spices are a blend of warm, aromatic spices traditionally used in Indian tea, including cinnamon, ginger, cardamom, cloves, and nutmeg. These spices create a rich, complex flavor profile that enhances the pumpkin pie.

• Can I make this pie ahead of time?

Yes, you can prepare the pie a day in advance. Keep it refrigerated and add the meringue topping just before serving to maintain its crisp texture and golden appearance.

• How do I know when the meringue is properly whipped?

The meringue is ready when it forms stiff, glossy peaks that stand upright when the whisk is lifted. This typically takes about 5-7 minutes of continuous beating.

Chai Pumpkin Meringue Pie: Fall Spice Dream

• Boost Nutrition Powerhouse: Packed with protein from chicken and nutrient-dense spinach, this recipe delivers a healthy meal that doesn't compromise on flavor or satisfaction.
• Master Easy Cooking Technique: Learn a simple yet impressive stuffing method that transforms ordinary chicken breasts into a restaurant-quality dish with minimal culinary skills required.
• Create Crowd-Pleasing Dinner: Perfect for family meals or entertaining guests, this recipe offers a delicious, crowd-pleasing option that looks and tastes gourmet without complicated preparation.
• Customize with Versatility: Easily adapt the recipe by swapping cheeses or adding herbs, making it a flexible go-to meal that suits different taste preferences and dietary needs.

Chai Pumpkin Meringue Pie Ingredient Rundown

• Pie Crust: A homemade or store-bought base that provides a flaky and tender foundation for the pie.

• Pumpkin Puree: A smooth, rich vegetable base that creates the classic autumn flavor and creamy texture of the pie.
• Sugar: Adds sweetness and helps balance the spices in the filling.
• Egg Yolks: Contribute to the smooth and rich consistency of the pie filling.
• Sweetened Condensed Milk: Provides additional sweetness and helps create a silky, creamy texture.

• Cinnamon, Ginger, Cardamom, Cloves, Nutmeg: A blend of warm, aromatic spices that give the pie a complex and traditional chai flavor profile.

• Egg Whites: The key ingredient that creates the light, fluffy, and glossy meringue topping.
• Cream of Tartar, Salt: Stabilizers that help the egg whites maintain their structure and create stiff, glossy peaks.
• Sugar: Sweetens the meringue and helps it achieve a smooth, glossy texture.

Making Chai Pumpkin Meringue Pie at Home

Step 1: Prepare Pie Crust

Gently roll out the pie crust into a pie dish, ensuring an even surface. Place the crust in the oven preheated to 350F (175C) and bake for 10 minutes until lightly golden.

Step 2: Create Pumpkin Filling

• Pumpkin puree
• Sugar
• Egg yolks
• Sweetened condensed milk
• Chai spices (cinnamon, ginger, cardamom, cloves, nutmeg)

Step 3: Bake Pumpkin Pie

Pour the vibrant pumpkin mixture into the pre-baked pie crust. Return to the oven and bake for 40-45 minutes until the filling sets firmly and develops a rich, golden color.

Step 4: Whip Meringue Topping

• Cream of tartar
• Pinch of salt

Continue beating until soft peaks form. Gradually add sugar while whisking, creating glossy, stiff peaks that stand tall and proud.

Step 5: Top and Final Bake

Artfully spread the billowy meringue over the baked pumpkin filling, creating dramatic, swirling peaks. Return to the oven and bake for 10-12 minutes until the meringue turns a beautiful golden brown.

Step 6: Cool and Serve

Allow the pie to cool completely, letting the flavors meld and the meringue set. Slice and serve this stunning chai pumpkin meringue pie to delighted guests.

Tips for Chai Pumpkin Meringue Pie Perfection

• Toast pie crust slightly longer for extra crispiness and prevent soggy bottom during baking.
• Use freshly ground chai spices to enhance the aromatic flavor profile and create more depth in the pie.
• Whip egg whites at room temperature for maximum volume and smoother meringue texture.
• Test pie doneness by gently shaking the pan – filling should have a slight wobble but not be liquid.
• Allow pie to cool completely before slicing to help meringue and filling set properly and maintain clean cuts.

Chai Pumpkin Meringue Pie – Fun Flavor Switches

• Spiced Chai Latte Pie: Replace traditional chai spices with strong brewed chai tea concentrate for deeper tea flavor and smoother texture.
• Vegan Coconut Pumpkin Meringue Pie: Substitute egg whites with aquafaba, use coconut milk instead of condensed milk, and create plant-based meringue topping.
• Maple Chai Pumpkin Pie: Swap sugar with pure maple syrup and add extra maple extract for rich, autumnal warmth and complexity.
• No-Bake Chai Pumpkin Pie: Create a chilled version using gelatin or agar to set the filling, topped with whipped coconut cream instead of meringue.

Chai Pumpkin Meringue Pie: Present

• Serve this chai pumpkin meringue pie with a warm mug of spiced apple cider. The complementary autumn flavors will enhance the pie's chai spices and create a comforting seasonal experience.
• Dust the golden meringue with a light sprinkle of ground cinnamon and cardamom. Accompany the slice with a dollop of fresh whipped cream and a caramel drizzle for an impressive brunch dessert.
• Create a stunning dessert display by arranging pie slices on a rustic wooden board. Add scattered whole pecans, cinnamon sticks, and fresh rosemary sprigs around the pie for a festive, inviting presentation that celebrates fall flavors.

Chai Pumpkin Meringue Pie Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 9 reviews

• Total Time: 1 hour 25 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Chai pumpkin meringue pie combines warming Indian spices with classic autumn flavors in a delightful dessert. Creamy pumpkin filling and fluffy meringue topping create a sophisticated twist on traditional pie that delights seasonal palates.

---

Ingredients

Scale 1x2x3x

• 1 pie crust (homemade or store-bought)
• 15 oz pumpkin puree
• 1 (14 oz) can sweetened condensed milk
• 3 eggs (yolks for filling, whites for meringue)
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• 1/4 tsp cream of tartar
• 1/4 tsp salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven by heating to 350F (175C). Gently unfurl the pie crust into a pie dish, then blind bake for 10 minutes to establish a crisp foundation.
2. Combine pumpkin puree, sugar, egg yolks, sweetened condensed milk, and chai spice blend in a large mixing bowl, whisking until the mixture achieves a smooth, uniform consistency.
3. Transfer the spiced pumpkin filling into the pre-baked pie shell, ensuring an even distribution. Bake for 40-45 minutes until the filling sets and develops a slight wobble at the center.
4. Craft the meringue topping by vigorously whipping egg whites with cream of tartar and a delicate salt pinch until soft, billowy peaks emerge.
5. Gradually incorporate sugar into the egg whites, continuing to beat until the meringue transforms into glossy, stiff peaks that hold their shape dramatically.
6. Artfully spread the meringue across the pumpkin filling, using a spatula to create elegant, dramatic peaks and swirls that promise a visually stunning presentation.
7. Return the pie to the oven, baking for an additional 10-12 minutes until the meringue transforms into a golden-brown, beautifully caramelized topping.
8. Remove from the oven and allow the pie to cool completely, permitting the filling to set and the meringue to stabilize before serving.

Notes

• Swap regular sugar with coconut sugar or maple syrup for a lower-glycemic option that adds depth to the chai flavor profile.
• Toast chai spices briefly in a dry skillet before mixing to intensify their aromatic qualities and enhance the overall warmth of the pie.
• Use silicone baking mats or parchment paper when pre-baking the crust to prevent sticking and ensure even browning.
• For a gluten-free version, replace traditional pie crust with an almond flour or graham cracker alternative that complements the rich, spiced filling.

• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Category: Desserts, Tea
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 280 kcal
• Sugar: 25 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.2 g
• Carbohydrates: 38 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 70 mg