Spiced Chai Pumpkin Meringue Pie Recipe

Add a new twist to a classic fall dessert with this Spiced Chai Pumpkin Meringue Pie! This delicious pie combines the rich flavors of traditional pumpkin pie with the warm, aromatic spices of chai, and it’s topped with a light and fluffy meringue. The spiced pumpkin filling pairs beautifully with the chai spices, creating a unique and comforting dessert. Finished with a pillowy meringue topping, this pie is perfect for Thanksgiving or any cozy fall gathering. Follow this step-by-step guide to create a show-stopping pie that will impress everyone at the table!

this Recipe

What is Spiced Chai Pumpkin Meringue Pie?

Spiced chai pumpkin meringue pie is a fusion of classic pumpkin pie and spiced chai tea, topped with a cloud-like meringue that’s toasted to perfection. The pumpkin filling is flavored with traditional chai spices like cinnamon, cardamom, ginger, and cloves, which elevate the warm, earthy flavor of the pumpkin. The meringue adds a light and sweet contrast to the rich filling, making this pie a delightful dessert with layers of flavor and texture. The result is a pie that’s familiar yet fresh, offering something a little different from the traditional pumpkin pie.

Ingredients List for Spiced Chai Pumpkin Meringue Pie

Before you get started, gather all the ingredients you’ll need for the crust, chai-spiced pumpkin filling, and meringue topping.

For the Pie Crust (Store-bought or Homemade):

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• 1 tablespoon granulated sugar
• ½ cup (1 stick) cold unsalted butter, cut into cubes
• 3-4 tablespoons ice water

Alternatively, you can use a store-bought pie crust to save time.

For the Chai-Spiced Pumpkin Filling:

• 1 15-oz can pumpkin puree
• ¾ cup granulated sugar
• 2 tablespoons brown sugar, packed
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup evaporated milk (or heavy cream for a richer filling)
• 2 teaspoons chai tea (steeped in 2 tablespoons hot water and cooled)

For the Meringue Topping:

• 3 large egg whites (room temperature)
• ½ cup granulated sugar
• ¼ teaspoon cream of tartar
• 1 teaspoon vanilla extract

Ingredients List for Spiced Chai Pumpkin Meringue Pie (Double Check)

Let’s go over the ingredients again to ensure you have everything ready:

For the Pie Crust:

• You can either make the pie crust from scratch or use a pre-made crust for convenience.
• Be sure to keep the butter cold when making the pie dough for a flaky, tender crust. Ice water is essential for binding the dough without making it too wet.

For the Chai-Spiced Pumpkin Filling:

• Use pumpkin puree, not pumpkin pie filling, to ensure the right consistency and flavor.
• The chai spices, including cinnamon, ginger, cardamom, and cloves, add warmth and depth to the filling.
• The chai tea concentrate should be steeped and cooled before adding it to the filling to infuse the pie with a subtle chai flavor.

For the Meringue Topping:

• Room-temperature egg whites whip up to a fluffier meringue.
• Cream of tartar helps stabilize the meringue, ensuring that it holds its shape when baked.

Substitutions and Variations

This spiced chai pumpkin meringue pie is versatile and can be adapted to suit different tastes or dietary needs. Here are some ideas:

1. Crust Variations:

• Gluten-Free Crust: Use a gluten-free flour blend to make the crust or buy a pre-made gluten-free pie crust.
• Graham Cracker Crust: Swap the traditional pie crust for a graham cracker crust for a sweeter, crunchier base.
• Gingerbread Crust: Use crushed gingerbread cookies mixed with melted butter to create a spicy and festive crust that pairs beautifully with the chai-spiced filling.

1. Filling Variations:

• Spice Mix Customization: Adjust the spices in the filling to your liking. If you prefer more cinnamon or want to add a bit of ground black pepper for extra warmth, feel free to customize the chai spice blend.
• Dairy-Free Filling: Substitute the evaporated milk with coconut milk or a dairy-free cream alternative for a dairy-free version.
• Chai Concentrate: If you have a favorite chai tea concentrate or chai syrup, use 2 teaspoons of that instead of brewing your own chai tea.

1. Meringue Alternatives:

• Whipped Cream Topping: If you prefer a creamier topping, replace the meringue with whipped cream. You can even add a dash of cinnamon or chai spice to the whipped cream for extra flavor.
• Italian Meringue: For a more stable meringue, you can make an Italian meringue by whipping egg whites with a hot sugar syrup instead of just sugar.

1. Vegan or Egg-Free Options:

• Vegan Meringue: Use aquafaba (the liquid from a can of chickpeas) as a substitute for egg whites in the meringue. It whips up just like traditional egg whites when combined with sugar.
• Vegan Pie Filling: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as a substitute for the eggs in the pumpkin filling, and use coconut milk for a vegan-friendly pie.

Step-by-Step Cooking Instructions

Follow these detailed steps to make the perfect spiced chai pumpkin meringue pie from scratch.

1. Prepare the Pie Crust

• Mix the dry ingredients: In a large bowl, whisk together the flour, salt, and sugar.
• Cut in the butter: Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.
• Add ice water: Gradually add the ice water, 1 tablespoon at a time, mixing just until the dough comes together. The dough should be slightly shaggy but hold together when pressed.
• Form and chill the dough: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Roll Out the Dough and Pre-Bake the Crust

• Preheat the oven: Preheat your oven to 375°F (190°C).
• Roll out the dough: On a lightly floured surface, roll out the dough to about 12 inches in diameter and ⅛-inch thick. Transfer it to a 9-inch pie dish, trimming any excess dough.
• Blind bake the crust: Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 10-12 minutes, then remove the weights and parchment paper and bake for another 5-7 minutes until lightly golden. Let the crust cool slightly before adding the filling.

3. Make the Chai-Spiced Pumpkin Filling

• Steep the chai: Steep 2 teaspoons of chai tea in 2 tablespoons of hot water, then let it cool.
• Mix the filling: In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, cardamom, cloves, and nutmeg.
• Add the eggs and chai: Whisk in the eggs, vanilla extract, and cooled chai tea concentrate until smooth. Gradually whisk in the evaporated milk (or cream).
• Pour into the crust: Pour the spiced pumpkin filling into the pre-baked pie crust, smoothing out the top with a spatula.

4. Bake the Pie

• Bake the pie: Reduce the oven temperature to 350°F (175°C). Bake the pie for 45-55 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
• Cool: Remove the pie from the oven and let it cool to room temperature before adding the meringue topping.

5. Make the Meringue Topping

• Beat the egg whites: In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
• Add the sugar gradually: Slowly add the granulated sugar, 1 tablespoon at a time, while continuing to beat the egg whites on high speed. Beat until stiff peaks form and the meringue is glossy.
• Add vanilla: Beat in the vanilla extract.

6. Top the Pie with Meringue

• Spread the meringue: Once the pie has cooled, spread the meringue over the pumpkin filling, creating swirls and peaks.
• Brown the meringue: Bake the pie at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown. You can also use a kitchen torch to toast the meringue for a more dramatic effect.
• Cool: Let the pie cool for 30 minutes before serving to allow the meringue to set.

How to

Cook Spiced Chai Pumpkin Meringue Pie: A Step-by-Step Guide

Here’s a quick summary of the steps to make spiced chai pumpkin meringue pie:

1. Crust: Make the pie crust and pre-bake it until lightly golden.
2. Filling: Mix the chai-spiced pumpkin filling and pour it into the crust. Bake until set.
3. Meringue: Whip egg whites with sugar and cream of tartar to stiff peaks, then spread over the cooled pie.
4. Bake: Bake the meringue until golden or use a kitchen torch for an extra toasted effect.
5. Cool: Let the pie cool before serving.

Common Mistakes to Avoid

• Not Letting the Pie Cool Before Adding Meringue: Be sure to let the pie cool completely before adding the meringue. Adding meringue to a hot pie can cause it to melt or weep.
• Underbaking the Meringue: Make sure the meringue is fully baked or browned with a kitchen torch to prevent it from collapsing.
• Over-whipping the Egg Whites: Be careful not to over-whip the egg whites, as this can make the meringue grainy. Stop beating as soon as stiff, glossy peaks form.

Serving and Presentation Tips

Here are some ideas to serve and present your spiced chai pumpkin meringue pie beautifully:

How to Serve Spiced Chai Pumpkin Meringue Pie

• Serve Chilled or Room Temperature: Spiced chai pumpkin meringue pie can be served chilled or at room temperature.
• Add Whipped Cream: For extra indulgence, serve each slice with a dollop of whipped cream on the side.

Presentation Ideas for Spiced Chai Pumpkin Meringue Pie

• Toasted Meringue Peaks: Use a kitchen torch to toast the meringue peaks for a dramatic and professional-looking finish.
• Chai Spice Sprinkle: Sprinkle a pinch of cinnamon or chai spice over the meringue for a decorative touch.
• Cinnamon Sticks: Garnish each slice with a cinnamon stick or star anise for a festive presentation.

Spiced Chai Pumpkin Meringue Pie Recipe Tips

• Room-Temperature Eggs: Make sure your egg whites are at room temperature before whipping them for the best volume.
• Use Fresh Spices: For the best flavor, use fresh-ground spices or a high-quality chai tea blend.
• Cool the Pie: Allow the pie to cool completely before serving to ensure the filling is set and the flavors meld together.

Frequently Asked Questions (FAQs)

1. Can I make spiced chai pumpkin meringue pie in advance?
Yes, you can make the pie a day in advance, but wait to add the meringue until just before serving. Store the pie (without the meringue) in the refrigerator, then add the meringue and toast it right before serving.

2. How long does spiced chai pumpkin meringue pie last?
This pie is best enjoyed the day it’s made. However, you can store it in the refrigerator for up to 2 days. Cover the pie loosely with plastic wrap or a pie dome to prevent the meringue from becoming too soft.

3. Can I freeze spiced chai pumpkin meringue pie?
It’s not recommended to freeze this pie with the meringue topping, as the texture of the meringue can be affected. You can freeze the pie without the meringue and add fresh meringue after thawing and before serving.

4. Can I use store-bought pumpkin pie filling?
It’s best to use plain pumpkin puree rather than pre-made pumpkin pie filling, which already contains sugar and spices. This way, you can control the level of sweetness and spices in the pie.

5. How do I prevent the meringue from weeping?
To prevent the meringue from weeping (releasing liquid), make sure to whip the egg whites to stiff peaks and bake the meringue until fully set. Also, be sure the pie is cooled completely before topping with meringue.

Conclusion

Spiced chai pumpkin meringue pie is the ultimate fall dessert, combining the warm spices of chai with creamy pumpkin and a light, airy meringue topping. This pie is a beautiful twist on the traditional pumpkin pie, making it perfect for holiday gatherings or any special occasion. Whether you’re a fan of chai or just looking to try something new, this pie is sure to impress with its unique flavors and stunning presentation. Serve it at your next dinner party or Thanksgiving feast, and enjoy the delicious blend of spices, sweetness, and texture in every bite!

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