Ingredients
Scale
- 1 (9-inch) pre-made pie crust (or homemade if preferred)
- 1 (15 oz) can pumpkin puree (not pie filling)
- 1 (14 oz) can sweetened condensed milk
- 2 chai tea bags (or 1 tbsp loose leaf chai)
- 2 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp cardamom
- ¼ tsp cloves
- 3 large eggs (separated)
- ½ cup granulated sugar (divided)
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
Instructions
- Steep chai tea bags in sweetened condensed milk warmed on low heat for 5 minutes, then discard bags. Whisk together pumpkin puree, chai-infused milk, spices (cinnamon, ginger, cardamom, cloves), egg yolks (reserve whites for meringue), and ¼ cup sugar until smooth.
- Preheat oven to 425°F (220°C). Place pie crust in a 9-inch pie dish, crimping edges decoratively. For extra crispness, blind bake for 10 minutes with pie weights or dried beans if desired.
- Pour filling into crust and bake at 425°F for 15 minutes, then reduce heat to 350°F (175°C) and bake 30-35 minutes until set (center should jiggle slightly). Cool completely before adding meringue.
- Beat reserved egg whites with cream of tartar until foamy. Gradually add remaining ¼ cup sugar and vanilla, whipping to stiff peaks. Spread over cooled pie, sealing to edges. Toast with a kitchen torch or under broiler for 10-15 seconds until golden.
Notes
- Chai customization: Use masala chai for bolder spice or decaf chai for evening servings
- Meringue mastery: Ensure bowl and beaters are grease-free for maximum volume
- Make-ahead option: Prepare filling and crust a day ahead; add meringue before serving
- Spice swap: Replace cardamom with allspice if preferred
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 320 Kcal
- Sugar: 32g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 85mg