Imagine a dessert that captures the essence of fall in every single bite - a magical fusion of warm chai spices, creamy pumpkin, and cloud-like meringue that will transport your taste buds to a cozy autumn wonderland. This Chai Pumpkin Meringue Pie isn't just a dessert; it's an experience that combines traditional American baking with exotic spice notes that will make your dinner guests swoon and ask for your secret recipe!
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust
- 1 can (15 oz) pumpkin puree
- 1 cup sugar
- 2 eggs
- 1 cup heavy cream
- 2 tsp chai spice mix
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 3 egg whites
- 1/4 tsp cream of tartar
- 1/2 cup sugar (for meringue)
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch pie dish by placing the pie crust into it, crimping the edges decoratively.
- In a large mixing bowl, combine pumpkin puree, 1 cup sugar, 2 whole eggs, heavy cream, chai spice mix, salt, and vanilla extract. Whisk thoroughly until the mixture is smooth and well-blended.
- Pour the pumpkin mixture into the prepared pie crust, spreading it evenly with a spatula.
- Bake the pie for 45-50 minutes, or until the filling is set but still slightly jiggly in the center. A knife inserted near the center should come out clean.
- Remove the pie from the oven and let it cool for 15-20 minutes while preparing the meringue topping.
- For the meringue, use a clean, dry mixing bowl. Separate 3 egg whites, ensuring no yolk is present. Add cream of tartar to the egg whites.
- Using an electric mixer, beat the egg whites on medium speed until soft peaks form. Gradually add 1/2 cup sugar while continuing to beat until stiff, glossy peaks develop.
- Spread the meringue over the warm pumpkin filling, creating decorative peaks and swirls with the back of a spoon.
- Return the pie to the oven and bake for an additional 10-12 minutes, or until the meringue is golden brown.
- Remove from oven and let cool completely on a wire rack for at least 2 hours before serving.
- Refrigerate any leftovers and consume within 2-3 days for best flavor and texture.
Tips
- Ensure all meringue ingredients are at room temperature for maximum volume and stability.
- When separating egg whites, use cold eggs, then let them come to room temperature before whipping.
- Make sure your mixing bowl and beaters are completely clean and dry - any trace of fat can prevent egg whites from forming stiff peaks.
- For the most beautiful golden meringue, watch carefully during the final browning stage to prevent burning.
- Allow the pie to cool completely before slicing to ensure clean, beautiful cuts.
- For an extra flavor boost, consider toasting some chai spices before mixing into the pumpkin filling.
- If you're nervous about making meringue, practice separating eggs and whipping whites a few times to build confidence.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 5g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 95mg