This Spiced Chai Pumpkin Meringue Pie is a showstopper that blends cozy autumn flavors with a touch of elegance. The creamy pumpkin filling, infused with warm chai spices, sits atop a flaky, buttery crust for a perfect balance of textures. Topped with a cloud-like toasted meringue, each bite offers a delightful contrast of smooth, crisp, and airy sensations. It’s a dessert that feels both comforting and indulgent, ideal for holiday gatherings or a special treat.
With a total time of 7 hours, including chilling and cooling, this pie is a labor of love that rewards patience. The aromatic spices and rich pumpkin create a symphony of flavors that will fill your kitchen with irresistible warmth. Whether you’re a seasoned baker or trying something new, this pie is sure to impress and leave everyone craving another slice.
Ingredients for Spiced Chai Pumpkin Meringue Pie
- Chai Spice Mix:
- 1 and 1/4 teaspoons ground cinnamon
- 3/4 teaspoon ground cardamom
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- Crust:
- 1 unbaked pie crust (or all-butter pie crust)
- Egg wash: 1 large egg yolk beaten with 1 Tablespoon milk
- Filling:
- 1 can (15 ounces; about 2 cups) pumpkin puree
- 2 large eggs
- 1 cup (200g) packed light or dark brown sugar
- 1 Tablespoon (8g) cornstarch
- 1/4 teaspoon salt
- 2 and 1/2 teaspoons chai spice mix (from above)
- 2/3 cup (160ml) heavy cream
- 1/3 cup (80ml) whole milk
- Meringue Topping:
- 3 large egg whites, at room temperature
- 1/3 cup (67g) granulated sugar
- 1/8 teaspoon cream of tartar
- 1/2 teaspoon chai spice mix, or to taste
Step-by-Step Instructions
- Prepare the pie dough: Make the pie crust through step 5 according to your preferred recipe. Chill the dough in the refrigerator for at least 2 hours before rolling out.
- Preheat the oven: Set the oven to 375°F (190°C).
- Roll out the crust: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer it to a 9-inch pie dish, tucking and crimping the edges. Fold any overhang back into the dish to form a thick rim.
- Par-bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Remove the weights, brush the edges with egg wash, and prick the bottom with a fork. Return to the oven for 7–8 minutes until the bottom just starts to brown.
- Make the filling: Whisk together the pumpkin puree, eggs, and brown sugar. Add the cornstarch, salt, chai spice mix, heavy cream, and milk. Whisk vigorously until smooth.
- Bake the pie: Pour the filling into the warm crust. Bake for 55–60 minutes, covering the edges with foil after 25 minutes to prevent over-browning. The center should be almost set but slightly wobbly.
- Cool the pie: Transfer the pie to a wire rack and let it cool completely for at least 3 hours before adding the meringue.
- Make the meringue: Combine egg whites, sugar, and cream of tartar in a heatproof bowl. Set over simmering water (not touching) and whisk until the mixture reaches 160°F (71°C). Remove from heat, add chai spice mix, and beat with a mixer until stiff peaks form.
- Top the pie: Spread or pipe the meringue onto the cooled pie. Toast with a kitchen torch if desired. Serve immediately or store uncovered for up to 8 hours.
- Store leftovers: Cover and keep at room temperature for 1 day or refrigerate for up to 5 days.
Perfect Pairings: Serving Suggestions
This Spiced Chai Pumpkin Meringue Pie is a showstopper on its own, but pairing it with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream takes it to the next level. For a cozy touch, serve with a warm cup of chai tea or spiced apple cider. If you’re hosting a fall gathering, consider adding a platter of caramel-dipped apple slices or ginger cookies for a festive dessert spread.
Storage and Reheating Tips
Once assembled, the pie is best enjoyed the same day, but you can store leftovers covered at room temperature for up to 1 day or in the refrigerator for up to 5 days. If refrigerated, let the pie sit at room temperature for 20–30 minutes before serving to soften the meringue. To reheat, place individual slices in a 300°F (150°C) oven for 5–10 minutes, or toast the meringue with a kitchen torch for a fresh-from-the-oven feel.
Time-Saving Tricks for Busy Bakers
Short on time? Use a store-bought pie crust to skip the dough-making process. You can also prepare the chai spice mix and pie dough up to 3 days in advance and store them in the refrigerator. For the meringue, ensure your egg whites are at room temperature before starting—this helps them whip up faster and achieve those glossy peaks with ease.
Equipment Essentials for Pie Perfection
To make this recipe seamless, have a 9-inch pie dish, rolling pin, and pie weights (or dried beans) ready for the crust. A stand mixer or handheld mixer is ideal for the meringue, and a kitchen torch adds a professional touch for toasting. If you don’t have a torch, use your oven’s broiler for a quick toast—just keep a close eye to avoid burning.
Recipe Variations to Try
For a nutty twist, sprinkle chopped pecans or walnuts over the meringue before toasting. If you’re not a fan of meringue, swap it for a whipped cream topping flavored with a dash of chai spice. For a dairy-free version, use coconut cream instead of heavy cream and almond milk in place of whole milk. Experiment with adding a layer of caramel or chocolate ganache beneath the pumpkin filling for extra decadence.
Spiced Chai Pumpkin Meringue Pie Recipe
Ingredients
Chai Spice Mix
- 1 and 1/4 teaspoons ground cinnamon
- 3/4 teaspoon ground cardamom
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
Crust
- 1 unbaked pie crust what I used or all butter pie crust
- 1 large egg yolk beaten with 1 Tablespoon milk
Filling
- one 15-ounce can pumpkin puree about 2 cups; 425g
- 2 large eggs
- 1 cup packed light or dark brown sugar 200g
- 1 Tablespoon cornstarch 8g
- 1/4 teaspoon salt
- 2 and 1/2 teaspoons chai spice mix
- 2/3 cup heavy cream 160ml
- 1/3 cup whole milk 80ml
Meringue Topping
- 3 large egg whites at room temperature
- 1/3 cup granulated sugar 67g
- 1/8 teaspoon cream of tartar
- 1/2 teaspoon chai spice mix or to taste
Instructions
- At least 2 hours ahead, make the pie dough: Make the pie crust through step 5 according to my directions and video tutorial in my pie crust recipe. Make pie dough in advance because it needs to chill in the refrigerator for at least 2 hours before rolling out (step 3). The recipe makes 2 crusts, and you only need 1 for this pie, so save the other for another pie.
- Preheat oven to 375°F (190°C).
- Roll out the chilled pie crust: Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it’s tightly pressed into the pie dish. Fold any dough overhang back into the dish to form a thick rim around the edges. Crimp the edges with a fork or flute the edges with your fingers. (Review how to crimp and flute pie crust if you need extra help with this step.)
- Par-bake the crust: Line the pie crust with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) Make sure the weights/beans are evenly distributed around the pie dish. Par-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights. Brush edges lightly with egg wash. Prick the bottom of the crust all over with a fork to create steam vents and return crust (without weights) to the oven for 7–8 more minutes or until the bottom is *just* starting to brown. (Review this how to par-bake pie crust page if you need extra help with this par-baking step.)
- Make the pumpkin pie filling: Whisk the pumpkin, 2 eggs, and brown sugar together until combined. Add the cornstarch, salt, 2 and 1/2 teaspoons of the chai spice mix, heavy cream, and milk. Vigorously whisk until everything is combined. (You’ll have plenty of chai spice mix, so if you want to increase to 2 and 3/4 teaspoons, you can; the extra-deep flavor is delicious.)
- Pour pumpkin pie filling into the warm crust. Bake the pie until the center is almost set, about 55–60 minutes. A small part of the center will be a bit wobbly—that’s OK. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. (See this post on the best tools for baking pies for how to make a pie crust shield out of foil.) Start checking for doneness at minute 50.
- Once done, transfer the pie to a wire rack and allow to cool completely at room temperature for at least 3 hours before adding the meringue topping. Pie can be made through this step up to 1 day in advance; cover and keep at room temperature before adding the topping.
- Make the marshmallow meringue: Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with 2 inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture’s temperature taken with an instant read thermometer should be 160°F (71°C). If it’s not, keep cooking and whisking until thinned out and temperature is warm enough. Remove from heat. Add 1/2 teaspoon chai spice mix, and then, using a handheld or stand mixer fitted with a whisk attachment, beat on high speed for 5 minutes or until stiff glossy peaks form. Taste, and whip in a little more chai spice mix if you have any left/if desired.
- Spread meringue on top of cooled pie, or pipe with large star piping tip such as Wilton 1M. Serve immediately or store at room temperature or in the refrigerator, uncovered, for up to 8 hours before serving. If desired, toast the marshmallow topping with a kitchen torch just before serving. If you want to use the oven to toast instead, see detailed recipe Note.
- Cover and store leftovers at room temperature for 1 day or in the refrigerator for up to 5 days.