Chai Pumpkin Meringue Pie Recipe
A cozy twist on classic pumpkin pie infused with warm chai spices and topped with fluffy meringue.Perfect for fall gatherings, holiday dinners, or whenever you crave comforting seasonal flavors.Creamy pumpkin filling meets aromatic spice and light toasted meringue topping.A beautiful make-ahead dessert that impresses every time.
Ingredients
- 1 prebaked 9nch pie crust
- 1½ cups pumpkin puree
- ¾ cup brown sugar
- 2 large eggs
- 1 cup heavy cream
- ¼ cup milk
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp ground cardamom
- ¼ tsp ground nutmeg
- ½ tsp ground allspice
- 1 tsp vanilla extract
- ¼ tsp salt
- 3 egg whites
- ½ cup granulated sugar
- ¼ tsp cream of tartar
Instructions
- Preheat oven to 350°F (175°C).
- Whisk pumpkin puree, brown sugar, eggs, cream, milk, spices, vanilla, and salt until smooth.
- Pour filling into prepared crust and bake 45–50 minutes until set.
- Cool pie completely before adding topping.
- Beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar while beating until stiff glossy peaks form.
- Spread meringue over cooled pie, sealing edges.
- Toast meringue with a kitchen torch or broil briefly until golden.
- Chill slightly before slicing and serving.
Notes
- Ensure the pie is fully cooled before adding the meringue
- Use freshly whipped meringue for the best texture
- Chill the pie before slicing for cleaner pieces
- Adjust chai spice level to taste preference