Autumn is the perfect time to cozy up with warm spices, sweet flavors, and rich, comforting desserts. If you're looking to elevate your traditional pumpkin pie recipe with a unique, flavorful twist, then this Chai Pumpkin Meringue Pie is the answer! Combining the rich, earthy tones of pumpkin with the fragrant and spicy flavors of chai tea, and topping it all off with a luscious meringue, this dessert is sure to be a hit at your next gathering. Read on to discover how to make this delicious pie, along with tips for substitutions, variations, and the best way to serve it!
What is Chai Pumpkin Meringue Pie?
Chai Pumpkin Meringue Pie is a delightful fusion of two beloved flavors: the earthy pumpkin base we all know and love, and the spicy, aromatic essence of chai tea. Chai spices like cinnamon, ginger, cardamom, cloves, and black pepper blend beautifully with the creamy pumpkin filling. The light, fluffy meringue topping adds a perfect contrast in both texture and flavor, making this dessert an irresistible centerpiece for any autumn feast.
Ingredients List for Chai Pumpkin Meringue Pie
To create the perfect Chai Pumpkin Meringue Pie, you’ll need a mix of common baking staples along with a few special ingredients to bring out that chai-inspired warmth:
For the Crust:
- 1 ½ cups graham cracker crumbs or crushed digestive biscuits
- ⅓ cup melted butter
- ¼ cup granulated sugar
- Pinch of salt
For the Pumpkin Filling:
- 1 15-oz can of pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- ¾ cup brown sugar
- 1 cup heavy cream
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground black pepper
- 1 teaspoon vanilla extract
For the Chai Spice Mix (optional, if not using pre-ground spices):
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon cardamom
- ¼ teaspoon cloves
- ¼ teaspoon black pepper
For the Meringue:
- 3 large egg whites (room temperature)
- ½ cup granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
Substitutions and Variations
This pie recipe is versatile, so you can easily customize it based on dietary preferences or available ingredients:
- Gluten-Free Crust: Swap out the graham crackers for gluten-free cookies or graham crackers to make the crust gluten-free.
- Dairy-Free Option: Replace heavy cream with a dairy-free alternative, such as coconut milk or almond milk, for a dairy-free version of the pie.
- Vegan Option: Use a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg) instead of eggs in the pumpkin filling, and skip the meringue, or use an aquafaba-based meringue for a fully vegan recipe.
- Chai Tea Bags: Instead of using the individual spices, you can steep two chai tea bags in the heavy cream for about 5 minutes to infuse the chai flavor into the pie. Just make sure to cool the cream down before adding it to the filling mixture.
- Different Sweeteners: You can swap the brown sugar for maple syrup or coconut sugar for a slightly different, natural sweetness profile.
Step-by-Step Cooking Instructions

Ready to make this autumnal dessert? Here’s a step-by-step guide to help you through each stage, from making the crust to whipping up the perfect meringue.
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and a pinch of salt. Stir until everything is well incorporated.
- Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish.
- Bake the crust for 8-10 minutes until it's golden brown. Set it aside to cool while you prepare the filling.
2. Make the Pumpkin Filling:
- In a large mixing bowl, whisk together the pumpkin puree, eggs, and brown sugar until smooth.
- Add in the heavy cream, chai spice mix, vanilla extract, and salt. Stir until all ingredients are well-combined and the mixture is smooth.
- Pour the filling into the pre-baked pie crust.
3. Bake the Pie:
- Place the pie in the oven and bake at 350°F (175°C) for 45-50 minutes, or until the center of the pie is set but still slightly wobbly.
- Remove from the oven and allow the pie to cool completely at room temperature. This can take 1-2 hours.
4. Prepare the Meringue Topping:
- In a clean, dry mixing bowl, add the egg whites and cream of tartar. Use an electric mixer on medium-high speed to beat the egg whites until soft peaks form.
- Gradually add the sugar, a tablespoon at a time, while continuing to beat the egg whites. Beat until stiff, glossy peaks form, then fold in the vanilla extract.
5. Top the Pie with Meringue:
- Once the pie has cooled, spread the meringue evenly over the top of the pumpkin filling. Use the back of a spoon to create swirls or peaks in the meringue for a decorative effect.
- Place the pie under the broiler for 2-3 minutes, watching carefully, until the meringue is lightly browned.
Common Mistakes to Avoid
- Undercooking the Pumpkin Filling: Ensure that the filling is fully cooked by checking if the center is slightly wobbly but mostly firm. Overbaking can cause the pie to crack, while underbaking can leave the center too loose.
- Runny Meringue: Be sure to beat the egg whites until stiff peaks form. A soft or runny meringue will not hold up well on top of the pie.
- Not Letting the Pie Cool: It’s important to let the pie cool completely before adding the meringue to prevent the meringue from weeping (producing unwanted liquid).
- Burning the Meringue: Keep a close eye on the meringue when broiling. It can burn quickly, so make sure to stay near the oven and remove it as soon as it turns golden brown.
Serving and Presentation Tips
Presentation is key when serving this pie, as the striking contrast between the golden-brown meringue and the spiced pumpkin filling will draw everyone’s attention.
How to Serve Chai Pumpkin Meringue Pie:
- Allow the pie to cool for at least 30 minutes after adding the meringue before slicing.
- For clean slices, use a sharp knife dipped in warm water before each cut.
- Serve each slice with a dollop of whipped cream or a dusting of cinnamon for an extra festive touch.
Presentation Ideas for Chai Pumpkin Meringue Pie:
- Add cinnamon sticks or star anise around the pie for a beautiful autumnal decoration.
- Lightly dust the meringue with ground cinnamon or cocoa powder to enhance the look and flavor.
- Use a piping bag to pipe the meringue in decorative swirls or peaks for a professional touch.
Chai Pumpkin Meringue Pie Recipe Tips
- Room Temperature Eggs: Always use room-temperature eggs for the meringue, as they whip up to a better volume.
- Chai Spice Mix: Feel free to adjust the amount of chai spice to your taste. Some prefer a stronger chai flavor, while others may prefer it to be more subtle.
- Storage: Leftover pie can be stored in the refrigerator for up to 3 days. However, note that the meringue may start to lose its texture after the first day.
Frequently Asked Questions (FAQs)
- Can I make this pie ahead of time?
- Yes, you can prepare the pie filling and bake the pie the day before. However, it’s best to add the meringue topping just before serving to keep it fresh and fluffy.
- Can I freeze Chai Pumpkin Meringue Pie?
- While the pumpkin base freezes well, the meringue does not hold up well in the freezer. You can freeze the pie without the meringue and add the topping fresh after thawing.
- Can I use store-bought chai spice mix?
- Absolutely! Store-bought chai spice mix can be a time-saving alternative to mixing your own spices.
- Why did my meringue weep?
- Meringue can weep due to moisture. Be sure to spread the meringue over a fully cooled pie to prevent this from happening.
Conclusion
Chai Pumpkin Meringue Pie is the perfect dessert to welcome the cozy flavors of fall into your home. This twist on the classic pumpkin pie adds a fragrant chai spice flavor and a pillowy meringue topping that elevates the dessert to a whole new level. Whether you’re making this for a holiday gathering or a weekend treat, this recipe is sure to impress. Enjoy baking, and don't forget to share the love with your family and friends!
PrintChai Pumpkin Meringue Pie Recipe
This Chai Pumpkin Meringue Pie recipe combines rich pumpkin filling with chai spices and a light, fluffy meringue topping. The warm spices of chai pair beautifully with the creamy pumpkin, making it the perfect autumn dessert.
- Prep Time: 30 minutes
- Cook Time: 70-75 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the pie crust: flour, sugar, butter, cold water
- For the pumpkin filling: pumpkin purée, chai spice mix (cinnamon, cardamom, ginger, cloves, and allspice), eggs, sugar, evaporated milk
- For the meringue: egg whites, sugar, vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the pie crust and press into a 9-inch pie dish. Bake for 10-12 minutes, then set aside.
- In a large bowl, combine pumpkin purée, chai spices, sugar, eggs, and evaporated milk. Mix until smooth.
- Pour the filling into the prepared pie crust and bake for 50-60 minutes, or until set.
- Whisk egg whites and sugar until stiff peaks form, then spread over the baked pumpkin pie.
- Bake for another 10-15 minutes until the meringue is golden brown.
- Let cool before serving.
Notes
- You can make your own chai spice mix or use a pre-made blend.
- Meringue should be added only after the pumpkin pie is fully baked to prevent sogginess.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22g
- Sodium: 240mg
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