Pumpkin Chai Shortbread Pie

Pie Filling

  • 15 ounce can Pumpkin Puree
  • 3/4 cup Sugar, Light Brown
  • 2 teaspoon Vanilla, Extract or Paste
  • 2 teaspoon Cinnamon
  • 1 teaspoon All-Spice
  • 1 teaspoon Cardamom, ground (freshly ground gives the best flavor)
  • 3/4 teaspoon Ginger, ground
  • 1/2 teaspoon Cloves, ground
  • 1/4 teaspoon Nutmeg, ground
  • 3 Eggs, large
  • 1 1/4 cup Cream, Heavy Whipping

Marshmallow Topping

  • 2 Egg Whites
  • 1 cup Corn Syrup, light
  • 1 cup Sugar, Confectioners’ (Powdered)


  1. For crust, prepare the Shortbread Cookies/Pie Crust recipe. Crumble the cooled cookies in a food processor. Melt 2 tbsp butter and mix with cookie crumbs to form crust. Press into pie plate. Preheat oven to 375 degrees.
  2. Add the first 9 ingredients into a bowl and mix until combined. Add eggs in, 1 at a time, combining after each addition. Add in heavy cream, mix on low until thoroughly combined.
  3. Pour filling into crust. Bake until edges are puffed and center is set, about 1 hour. Cool completely, cover and chill overnight.
  4. Prepare marshmallow topping. Put egg whites and corn syrup in stand mixer bowl, using a whisk attachment, and whip on high until medium peaks form. Add in powdered sugar and whisk on medium-high until powdered sugar is incorporated, then turn mixer to high and whip until stiff peaks form.
  5. Shortly before serving pie, cover completely with marshmallow topping. Brulee topping and refrigerate until serving.