Description
Spiced Chai Pumpkin Meringue Pie combines a flaky pastry crust, silky pumpkin custard flavored with cinnamon, cardamom, ginger, allspice, and cloves, and a glossy chai-spiced meringue topping. It is a warm, aromatic fall dessert perfect for Thanksgiving and holiday gatherings.
Ingredients
Scale
- 1 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
- 1 unbaked 9-inch pie crust
- 1 large egg yolk
- 1 tablespoon milk
- 1 (15-ounce/425g) can pumpkin puree
- 2 large eggs
- 1 cup (200g) packed light or dark brown sugar
- 1 tablespoon (8g) cornstarch
- 1/4 teaspoon salt
- 2 1/2 teaspoons chai spice mix
- 2/3 cup (160ml) heavy cream
- 1/3 cup (80ml) whole milk
- 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
Instructions
- Prepare the pie dough in advance and chill it for at least 2 hours. Preheat the oven to 375°F (190°C).
- Roll the chilled dough into approximately a 12-inch circle. Transfer it to a 9-inch pie dish, press it gently into the dish, and crimp or flute the edge.
- Line the crust with parchment paper and fill it with pie weights or dried beans. Par-bake for 10 minutes.
- Carefully remove the parchment and weights. Prick the bottom of the crust with a fork. Mix the egg yolk with 1 tablespoon milk and lightly brush the exposed pastry edge. Bake for another 7–8 minutes, until the bottom is just beginning to brown.
- Whisk the pumpkin puree, 2 eggs, and brown sugar together until smooth. Add the cornstarch, salt, 2 1/2 teaspoons chai spice mix, heavy cream, and whole milk. Whisk until thoroughly combined.
- Pour the pumpkin filling into the warm par-baked crust. Bake for 55–60 minutes. Begin checking at 50 minutes. The edges should be set while a small area in the center remains slightly wobbly. Protect the crust edge with foil or a pie shield after about 25 minutes if necessary.
- Transfer the baked pie to a wire rack and allow it to cool completely at room temperature for at least 3 hours.
- To prepare the meringue, combine the room-temperature egg whites, granulated sugar, and cream of tartar in a heatproof bowl set over a saucepan of gently simmering water. Do not allow the bowl to touch the water.
- Whisk constantly for about 4 minutes, until the sugar has dissolved and the egg-white mixture reaches 160°F (71°C).
- Remove the mixture from the heat and add 1/2 teaspoon chai spice mix. Beat with an electric mixer on high speed for about 5 minutes, or until glossy stiff peaks form.
- Spread or pipe the chai meringue over the completely cooled pumpkin pie.
- If desired, toast the meringue with a kitchen torch. Alternatively, place the finished pie in a 450°F (232°C) oven for approximately 2–3 minutes, watching constantly to prevent burning.
- Slice and serve the Spiced Chai Pumpkin Meringue Pie immediately, or keep it uncovered at room temperature or refrigerated for up to 8 hours before serving.
Notes
- Use plain pumpkin puree rather than sweetened pumpkin pie filling.
- Nutmeg can be substituted for the ground cloves.
- One cup of half-and-half can replace the heavy cream and whole milk.
- For fresh pumpkin puree, lightly blot away excess moisture before using. Additional baking time may be required.
- A graham cracker or gingersnap crust can replace traditional pastry. Pre-bake a crumb crust at 350°F (177°C) for about 10 minutes.
- Room-temperature egg whites whip more efficiently and produce greater volume for the meringue.
- The baked and cooled pumpkin pie can be prepared up to 1 day ahead before adding the meringue.
- The pumpkin filling can be prepared the night before and refrigerated until needed.
- The baked pie can be frozen without the meringue for up to 3 months. Thaw overnight in the refrigerator before adding fresh meringue.
- Cover leftovers and keep at room temperature for up to 1 day or refrigerate for up to 5 days.
- Nutrition information is an estimate and varies depending on the pie crust and ingredient brands used.
- Prep Time: 45 minutes
- Cook Time: 1 hour 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: Approximately 460 kcal
- Sugar: Approximately 39 g
- Sodium: Approximately 250 mg
- Fat: Approximately 21 g
- Saturated Fat: Approximately 10 g
- Unsaturated Fat: Approximately 10 g
- Trans Fat: Approximately 0 g
- Carbohydrates: Approximately 64 g
- Fiber: Approximately 3 g
- Protein: Approximately 7 g
- Cholesterol: Approximately 105 mg