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Chai Pumpkin Meringue Pie Recipe

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4 from 5 reviews

Chai Pumpkin Meringue Pie is a delightful autumn-inspired dessert that combines the warm, aromatic flavors of chai spices with creamy pumpkin filling and a fluffy marshmallow meringue topping. This homemade pie features a buttery crust, subtly spiced pumpkin custard, and a glossy, spiced meringue finish perfect for festive gatherings or cozy nights in.

Ingredients

Pie Crust

  • 1 unbaked pie crust (homemade or all-butter pie crust)
  • 1 large egg yolk
  • 1 Tablespoon milk

Chai Spice Mix

  • 1 and 1/4 teaspoons ground cinnamon
  • 3/4 teaspoon ground cardamom
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves

Pumpkin Pie Filling

  • One 15-ounce can (about 2 cups; 425g) pumpkin puree
  • 2 large eggs
  • 1 cup (200g) packed light or dark brown sugar
  • 1 Tablespoon (8g) cornstarch
  • 1/4 teaspoon salt
  • 2 and 1/2 teaspoons chai spice mix (from above)
  • 2/3 cup (160ml) heavy cream
  • 1/3 cup (80ml) whole milk

Meringue Topping

  • 3 large egg whites, at room temperature
  • 1/3 cup (67g) granulated sugar
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon chai spice mix (or to taste; from above)

Instructions

  1. Make the pie dough: At least 2 hours ahead, prepare the pie crust dough and chill it in the refrigerator to ensure it rolls out smoothly and holds shape during baking.
  2. Preheat the oven: Set oven temperature to 375°F (190°C) to prepare for baking the pie crust and filling.
  3. Roll out pie crust: Remove chilled dough and roll it into a 12-inch circle on a lightly floured surface. Transfer the dough to a 9-inch pie dish, tucking and crimping edges to form a thick rim.
  4. Par-bake the crust: Line crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove weights and paper. Brush edges with egg wash and prick bottom crust with a fork. Bake an additional 7-8 minutes until the bottom begins to brown.
  5. Make the pumpkin filling: Whisk pumpkin puree, eggs, and brown sugar together. Incorporate cornstarch, salt, 2 and 1/2 teaspoons chai spice mix, heavy cream, and milk until smooth and combined.
  6. Fill and bake the pie: Pour filling into the warm crust. Bake for 55-60 minutes, covering edges after 25 minutes to prevent over-browning. The center should be mostly set but slightly wobbly.
  7. Cool the pie: Transfer pie to wire rack and let cool completely at room temperature for at least 3 hours before meringue topping.
  8. Prepare marshmallow meringue: In a heatproof bowl over simmering water, whisk egg whites, sugar, and cream of tartar until sugar dissolves and mixture reaches 160°F (71°C). Remove from heat and beat with mixer until stiff, glossy peaks form. Fold in 1/2 teaspoon chai spice mix.
  9. Top the pie with meringue: Spread or pipe the meringue evenly over the cooled pie. Optionally toast the meringue with a kitchen torch just before serving or use the oven to brown it lightly.
  10. Serve and store: Serve immediately or store uncovered at room temperature or in the fridge for up to 8 hours before serving. Leftovers keep for 1 day at room temperature or up to 5 days refrigerated.

Notes

  • Pie dough needs to chill for at least 2 hours for optimal texture and handling.
  • Cover pie edges with foil or a pie crust shield during baking to prevent burning.
  • Use kitchen torch to toast meringue topping for a beautiful finish or carefully use the oven broiler setting for a few minutes while watching closely.
  • Make the pie through baking and cooling steps up to one day ahead before adding the meringue topping.
  • Leftover pie is best stored uncovered for up to 8 hours to prevent meringue from weeping; refrigerate leftovers for longer storage.

Find it online: https://bitezly.com/chai-pumpkin-meringue-pie-recipe/