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
- 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
Instructions
- 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.
- 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.
- 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.
- Craft the meringue topping by vigorously whipping egg whites with cream of tartar and a delicate salt pinch until soft, billowy peaks emerge.
- Gradually incorporate sugar into the egg whites, continuing to beat until the meringue transforms into glossy, stiff peaks that hold their shape dramatically.
- Artfully spread the meringue across the pumpkin filling, using a spatula to create elegant, dramatic peaks and swirls that promise a visually stunning presentation.
- Return the pie to the oven, baking for an additional 10-12 minutes until the meringue transforms into a golden-brown, beautifully caramelized topping.
- 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