If you love the cozy warmth of spices combined with the creamy comfort of pumpkin, you are in for a real treat with this Chai Pumpkin Meringue Pie Recipe. It’s a wonderful twist on traditional pumpkin pie that adds a fragrant chai spice mix and a fluffy marshmallow meringue topping, creating a dessert that’s as visually stunning as it is irresistible. Every bite delivers layers of warmly spiced pumpkin filling crowned with a sweet, glossy meringue, making it perfect for special gatherings or an indulgent solo treat. I can’t wait to share this favorite with you, and once you try the Chai Pumpkin Meringue Pie Recipe, I bet it will become a holiday staple in your home too!

Ingredients You’ll Need

The image shows two side-by-side views of a dough in a white pie dish on a white marbled surface. On the left side, the dough is flat and smooth with the edges crimped using a woman's hand holding a silver fork to create uniform ridge patterns along the rim. On the right side, the same crust has white ceramic pie weights evenly spread inside, covering the bottom and sides of the shell. The dough edges remain crimped and slightly folded over the sides of the dish. photo taken with an iphone --ar 4:5 --v 7

This Chai Pumpkin Meringue Pie Recipe relies on a handful of straightforward, familiar ingredients that come together to build incredible flavor and texture. Each component plays a key role, from the chai spice blend that defines the taste to the eggs that provide structure, and the heavy cream that keeps the filling luxuriously smooth and rich.

Ground cinnamon (1 and 1/4 teaspoons): Adds classic warmth and depth, essential for that inviting fall flavor.
Ground cardamom (3/4 teaspoon): Brings a sweet, aromatic touch that elevates the chai spice profile.
Ground ginger (3/4 teaspoon): Provides a gentle kick and bright spice to balance the sweetness.
Ground allspice (1/4 teaspoon): Enhances complexity with its peppery, clove-like notes.
Ground cloves (1/4 teaspoon): Imparts a pungent, warming spice that’s signature in chai blends.
Unbaked pie crust: A buttery, flaky crust forms the perfect base and frame for the filling.
Egg wash (1 large egg yolk beaten with 1 Tablespoon milk): Gives the crust a beautiful golden shine and seals the edges.
Pumpkin puree (one 15-ounce can): The star ingredient, providing smooth, vibrant pumpkin flavor and color.
Large eggs (2): Bind the filling and add richness.
Brown sugar (1 cup, packed): Sweetens the filling with a hint of molasses and moisture.
Cornstarch (1 Tablespoon): Thickens the filling so it sets perfectly without cracking.
Salt (1/4 teaspoon): Balances sweetness and enhances all the spices.
Chai spice mix (2 and 1/2 teaspoons): The heartbeat of this recipe, infusing the pumpkin with chai magic.
Heavy cream (2/3 cup): Adds creaminess and luxurious texture to the filling.
Whole milk (1/3 cup): Lightens the filling slightly for a smooth consistency.
Egg whites (3, at room temperature): Whipped into stiff peaks, these create the meringue’s signature fluffy crown.
Granulated sugar (1/3 cup): Sweetens the meringue and stabilizes the peaks.
Cream of tartar (1/8 teaspoon): Helps the meringue maintain its structure and shine.
Chai spice mix (1/2 teaspoon, or to taste): A final dusting of spice in the meringue adds a beautiful aromatic finish.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Chai Pumpkin Meringue Pie Recipe

Step 1: Prepare and Par-Bake the Pie Crust

Start by making your pie dough at least two hours ahead to allow it to chill properly, which is crucial for preventing shrinkage and ensuring flakiness. Roll out the chilled dough into a 12-inch circle, carefully place it into your 9-inch pie dish, and create a sturdy, pretty edge by folding and crimping the dough. Par-bake your crust with pie weights to keep it from puffing up, brushing the edges with an egg wash to get that gorgeous golden finish. Remove the weights and return to the oven until the crust is just starting to brown—this sets a firm base for the filling so it won’t get soggy.

Step 2: Whisk Together the Pumpkin Pie Filling

In a large bowl, thoroughly combine pumpkin puree, eggs, and packed brown sugar until smooth and consistent. Add in cornstarch, salt, and the star chai spice mix to infuse the filling with warm, aromatic complexity. Finally, stir in the heavy cream and whole milk to create a creamy, silky texture. This careful blending ensures every spoonful bursts with the comforting flavors of pumpkin and chai. Feel free to adjust the chai spice slightly if you want your dessert more intensely spiced.

Step 3: Bake the Pumpkin Filling

Pour the luscious pumpkin chai filling into the warm, par-baked crust for an even bake. To protect your crust edges from over-browning, cover them with foil or a pie crust shield after about 25 minutes. Bake the pie for 55 to 60 minutes until the center is mostly set but still a bit wobbly, which is exactly how you want it for a tender, custardy texture. Cooling it at room temperature for at least three hours helps the filling to set fully before adding the meringue topping.

Step 4: Make the Marshmallow Meringue

The crowning glory of this Chai Pumpkin Meringue Pie Recipe is the fluffy, lightly spiced meringue topping. In a heatproof bowl over gently simmering water, whisk egg whites, granulated sugar, and cream of tartar constantly until the sugar dissolves and the mixture becomes warm and smooth. Remove from heat, add a sprinkle of chai spice, and then whip at high speed until glossy, stiff peaks form. This step takes patience, but your efforts will be rewarded with a meringue that’s both stable and pillowy. A final taste test lets you adjust the chai spice if you want that extra fragrant kick.

Step 5: Top and Finish Your Chai Pumpkin Meringue Pie

Spread or pipe the meringue over your cooled pie with flair, making sure to seal it around the edges to prevent shrinking. You can serve it as is or for a special touch, toast the marshmallow topping carefully with a kitchen torch to add a hint of caramelized sweetness that evokes memories of cozy campfires. Store your pie uncovered for up to 8 hours before serving to preserve that pristine meringue texture.

How to Serve Chai Pumpkin Meringue Pie Recipe

A clear glass pie dish holds a single-layer pumpkin pie with a smooth, deep orange filling topped with a thick, golden-brown crust that has a crimped edge. On one half of the pie, a woman's hand is using a white piping bag to decorate the pie with white whipped cream in swirling, wave-like patterns that cover half of the surface. To the left of the pie dish, there is a small white bowl holding a brown spice, placed on a white marbled surface that replaces the original wooden background. The scene is bright and focused on the pie and the decorating action. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Consider sprinkling a little additional chai spice or cinnamon over the meringue for a delicate aromatic finish and charming visual appeal. A few toasted pepitas or crushed gingersnap cookies on the side can add a pleasant crunch while complementing the spicy pumpkin flavors beautifully.

Side Dishes

This pie pairs wonderfully with a dollop of lightly whipped cream flavored with vanilla or a scoop of cinnamon ice cream. For something unexpected and fresh, a crisp apple salad or a simple citrusy arugula salad provides contrast that balances the sweetness and spice of the pie.

Creative Ways to Present

For an elegant presentation, pipe the meringue using a large star tip for beautiful peaks and swirls that look professionally crafted. Serving individual portions in mini tart pans topped with perfectly piped meringue can make a charming option for a party or intimate gathering.

Make Ahead and Storage

Storing Leftovers

After enjoying your pie, keep any leftovers covered loosely at room temperature for up to one day to maintain meringue freshness. For longer storage, refrigerate the pie uncovered or loosely covered for up to five days, although the meringue might soften slightly over time.

Freezing

This particular Chai Pumpkin Meringue Pie Recipe is best enjoyed fresh, as freezing can compromise the meringue’s texture and the pie’s creamy filling. If you do freeze it, it’s best to freeze just the baked pumpkin filling without the meringue and then add fresh meringue after thawing.

Reheating

Reheat slices gently in a warm oven (around 300°F/150°C) for about 10 minutes to regain some warmth in the filling, but be cautious not to toast or melt the meringue topping. Alternatively, enjoy it chilled or at room temperature for perfect balance.

FAQs

Can I make the pie crust from scratch?

Absolutely! Making your own all-butter pie crust can elevate this pie to the next level with extra flakiness and flavor. Just be sure to chill the dough thoroughly before rolling and par-baking as directed for best results.

What can I substitute for the canned pumpkin puree?

If you prefer using fresh pumpkin, cook and puree sugar pumpkin or pie pumpkins until smooth and use the same quantity. Keep in mind fresh pumpkin might be a bit more watery, so adjust thickening agents if needed.

Can I prepare the meringue ahead of time?

It’s best to make and add the meringue topping just before serving to preserve its fluffy texture and shine. If you must prepare in advance, keep the topped pie uncovered at room temperature for no more than 8 hours to maintain its beautiful appearance.

How can I prevent my meringue from weeping or weaking?

Be sure to dissolve the sugar completely during the double boiler stage, and whip the meringue to glossy stiff peaks. Also, sealing the meringue edges to the crust helps prevent shrinking and separation.

Is there a way to make this pie vegan?

This recipe relies heavily on eggs for structure and meringue, so it’s challenging to make it vegan without significantly altering the texture. However, experimenting with aquafaba for meringue and plant-based creams could be a fun project!

Final Thoughts

This Chai Pumpkin Meringue Pie Recipe truly captures the essence of fall in the most delightful way. With its fragrant spices, creamy pumpkin filling, and cloud-like meringue topping, it feels like a special gift to yourself or your guests. Don’t hesitate to make it for your next celebration—you’ll be met with applause and probably some requests for the recipe. Trust me, once you make this pie your own, it won’t just be a favorite anymore; it will become a cherished tradition.