Description
Mini Pumpkin Pies feature flaky crust, spiced pumpkin filling, and fluffy meringue, perfectly portioned festive treats for any occasion!
Ingredients
Scale
- 1 refrigerated pie crust
Pumpkin Pie Filling
- 1 ½ cups pumpkin puree
- 2 eggs
- 1 teaspoon vanilla extract
- ⅓ cup brown sugar
- 2 teaspoons cornstarch
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup evaporated milk
Meringue Topping
- 4 egg whites
- 1 cup white granulated sugar
- ½ teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the mini pumpkin pie crusts by unfolding the refrigerated pie dough. Use the cookie cutter to cut out circles of dough and place inside the cupcake wells.
- Press the circle of dough into the crevices of the cupcake pan and crimp the edges around the top to create the pie crust.
- After cutting out the dough, take the excess and roll out again to cut more rounds.
- After filling the cupcake pan with mini pie crust, place in the refrigerator while making the pumpkin filling.
- In a medium sized mixing bowl, add the pumpkin puree, eggs, vanilla extract and brown sugar. Whisk together until completely combined.
- Then add in the cornstarch, pumpkin pie spice, cinnamon and salt. Whisk in those dry ingredients until incorporated.
- Pour in the evaporated milk and combine slowly, whisking to mix the thick mixture with the milk until it blends into a thin, smooth pumpkin pie filling.
- Preheat the oven to 375 degrees Fahrenheit.
- Remove the cupcake pan from the refrigerator and pour the pumpkin filling into each mini pie crust. Fill them all the way to the top.
- Bake these in the oven for 35 minutes or until the edges of the crust have browned and the center of the pies are set.
- While the pies are baking, make the meringue topping.
- In a large bowl, add the sugar, egg whites and cornstarch. Place on top of a double boiler that has about 2 inches of water in it and is on medium high heat.
- Whisk together the ingredients until the sugar and cornstarch melt into the egg whites.
- The mixture will become thin and frothy when ready.
- Transfer this to a stand mixer with a whisk attachment.
- Turn on high and let the mixture whip until it becomes thick, glossy and forms stiff peaks. (About 6 minutes)
- The meringue will be done, when you pull the whisk attachment our and flip it over and the peak stays up.
- Transfer this into a piping bag with a metal tip of your choice.
- When the pies are done, let them cool completely.
- Remove the pies from the cupcake pan.
- Pipe a dollop of meringue on top of each mini pie.
- To toast the meringue use a butane torch on medium and run it over the tops of the meringue topping until slightly golden brown.
- Serve and enjoy!
- Prep Time: 20 minutes
- Bake Time: 35 minutes
