Spiced Chai Pumpkin Meringue Pie
A creamy, warmly spiced pumpkin meringue pie made with pumpkin puree, brown sugar, classic chai spices, and a fluffy toasted meringue topping in a golden pie crust.
Equipment
- 9-inch pie dish
- Mixing bowls
- Whisk
- Electric mixer
- Measuring cups and spoons
- Parchment paper
- Pie weights or dried beans
- Spatula
- Baking sheet
Ingredients
For the Pie Crust
- 1 unbaked 9-inch pie crust
- Pie weights or dried beans
For the Pumpkin Filling
- 15 ounces pumpkin puree
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 large egg yolk
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the Meringue
- 4 large egg whites
- 3/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C).
- Place the pie crust in a 9-inch pie dish and crimp the edges.
- Chill the crust for 20 to 30 minutes.
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake until the edges are lightly golden, then remove the parchment and weights.
- Continue baking until the bottom of the crust looks lightly golden and dry.
- Reduce the oven temperature to 350°F (175°C).
- Whisk the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cardamom, cloves, allspice, and salt in a large bowl.
- Add the eggs and egg yolk and whisk until smooth.
- Whisk the heavy cream, milk, and cornstarch together in a separate bowl.
- Add the cream mixture and vanilla extract to the pumpkin mixture and whisk until completely smooth.
- Pour the filling into the prepared pie crust.
- Bake for 45 to 50 minutes, until the edges are set and the center has a slight wobble.
- Remove the pie from the oven and cool completely.
- Beat the egg whites, cream of tartar, and salt until foamy.
- Gradually add the granulated sugar while continuing to beat.
- Beat until the meringue is glossy and forms stiff peaks.
- Beat in the vanilla extract.
- Spread the meringue over the cooled pumpkin filling, reaching all the way to the edges.
- Use a spoon or spatula to create decorative peaks and swirls.
- Toast the meringue with a kitchen torch until lightly golden, or place the pie in a warm oven briefly until the meringue is toasted.
- Chill the finished pie before slicing and serving.
Notes
Nutritional Information per slice
- Calories: 430 kcal
- Carbohydrates: 55 g
- Protein: 7 g
- Fat: 21 g
- Saturated Fat: 10 g
- Fiber: 3 g
- Sugar: 35 g
- Cholesterol: 105 mg
- Sodium: 390 mg
