Chai-Spiced Pumpkin Pie

chai-spiced pumpkin pie

Recipe by Charles Grayauskie

  • Cook Time
  • Prep Time
  • 8Servings


  • 1/2 cup sugar
  • 1/4 cup (packed) brown sugar
  • 2 tsp. pumpkin pie spice
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1/2 tsp. ground cardamom
  • 2 large eggs
  • 1 can (15 oz.) pure pumpkin
  • 1 can (12 oz.) evaporated milk
  • 1 9-inch deep-dish unbaked piecrust
  • About 30 mini (about 1 1/2-inch) meringue cookies
  • Whipped cream, for serving (optional)


Preheat the oven to 375°. In a small bowl, mix the first 6 ingredients. In a large bowl, whisk the eggs. Whisk in the pumpkin, evaporated milk, and the sugar-and-spice mixture; pour into the piecrust. Bake until just set in the center, about 1 hour. Immediately after baking, top the pie with meringue cookies. Let cool completely on a wire rack. Serve with whipped cream, if using.