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Spiced Chai Pumpkin Meringue Pie
Ingredients
  • subheading: Chai Spice Mix:
  • 1 and ¼ teaspoons ground cinnamon
  • ¾ teaspoon ground cardamom
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves*
  • subheading: Crust:
  • 1 unbaked pie crust (what I used) or  all butter pie crust*
  • egg wash: 1 large egg yolk beaten with 1 Tablespoon milk
  • subheading: Filling:
  • one  15-ounce can (about  2 cups; 425g) pumpkin puree*
  • 2 large eggs
  • 1 cup (200g) packed light or dark brown sugar
  • 1 Tablespoon ( 8g) cornstarch
  • ¼ teaspoon salt
  • 2 and ½ teaspoons chai spice mix (above)
  • ⅔ cup (160ml) heavy cream*
  • ⅓ cup (80ml) whole milk*
  • subheading: Meringue Topping:
  • 3 large egg whites, at room temperature
  • ⅓ cup ( 67g) granulated sugar
  • ⅛ teaspoon cream of tartar
  • ½ teaspoon chai spice mix, or to taste (above)
Steps
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