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Spiced Chai Pumpkin Meringue Pie Recipe - avarecipes.com Spiced Chai Pumpkin Meringue Pie Recipe - avarecipes.com Print

Spiced Chai Pumpkin Meringue Pie Recipe

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Spiced Chai Pumpkin Meringue Pie is the perfect blend of fall flavors, featuring a spiced pumpkin filling with chai-inspired spices like cinnamon, cardamom, and cloves. Topped with a light, fluffy meringue, this pie is a delightful twist on a classic. Made with a buttery homemade pie crust and easy-to-find ingredients, it's a show-stopping dessert for any occasion. Keywords: Spiced chai pumpkin pie recipe, meringue-topped pumpkin pie, chai-spiced pumpkin pie, fall dessert recipes.

Ingredients

Scale
  • For the Pie Crust:
    • 1 1/4 cups all-purpose flour
    • 1/2 cup cold unsalted butter, cubed
    • 1/4 teaspoon salt
    • 2 to 4 tablespoons ice water
  • For the Pumpkin Filling:
    • 1 3/4 cups pumpkin puree
    • 3/4 cup light brown sugar
    • 1/2 cup heavy cream
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 teaspoon cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cardamom
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon salt
  • For the Meringue Topping:
    • 4 large egg whites
    • 1/4 teaspoon cream of tartar
    • 1/2 cup granulated sugar
    • 1 teaspoon vanilla extract
  • Optional Add-Ins:
    • 1 tablespoon maple syrup (for deeper sweetness in the filling)
    • 1/4 teaspoon ground star anise (for a chai spice kick)
    • 1 tablespoon rum or bourbon (for a grown-up twist)
    • Pinch of black pepper (for a bit of heat to balance sweetness)

Instructions

  • Make the Pie Crust:
    • In a bowl, combine flour and salt. Cut in cold, cubed butter until the mixture resembles coarse crumbs.
    • Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
    • Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
    • Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges.
    • Blind bake the crust for 15 minutes, using pie weights or dried beans to prevent puffing. Remove weights and bake for an additional 5 minutes.
  • Make the Pumpkin Filling:
    • In a large bowl, whisk together the pumpkin puree, light brown sugar, heavy cream, eggs, vanilla extract, and spices (cinnamon, ginger, cardamom, cloves, nutmeg, salt).
    • Pour the filling into the pre-baked crust and smooth the top.
    • Bake for 40-50 minutes, or until the filling is set but slightly jiggly in the center. Cool completely on a wire rack.
  • Make the Meringue Topping:
    • In a clean bowl, beat the egg whites and cream of tartar until soft peaks form.
    • Gradually add granulated sugar and vanilla extract, beating until stiff, glossy peaks form.
    • Spread the meringue over the cooled pumpkin pie, creating decorative swirls.
    • Bake the pie at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown. Let the pie cool before serving.

Notes

  • You can store the pie covered in the refrigerator for up to 2 days.
  • For a smooth meringue, ensure the mixing bowl is free of grease and the egg whites are at room temperature.
  • Optional ingredients like maple syrup, star anise, and black pepper elevate the chai flavor in the filling.

Nutrition

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