Mini Pumpkin Pies

These adorable Mini Pumpkin Pies are a festive and delicious treat that perfectly capture the flavors of fall. The creamy pumpkin filling is nestled in a flaky pie crust and topped with a light and fluffy meringue, toasted to a golden perfection. Whether you’re hosting a holiday gathering or enjoying a cozy treat at home, these mini pies are sure to impress.

With a smooth, spiced pumpkin filling and the sweetness of homemade meringue, these mini pies are as fun to make as they are to eat.

Yield: 12 mini pumpkin pies

Equipment:

Cupcake Pan
Stand Mixer w/ Whisk Attachment
3 inch cookie cutter
Piping Bag
Metal Tip of Choice (Star Tip Used in this Recipe)

Prep Time: 20 minutes

Bake Time: 35 minutes

Ingredients:

1 refrigerated pie crust
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
4 egg whites
1 cup white granulated sugar
½ teaspoon cream of tartar
1 teaspoon pure vanilla extract

Directions:

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, and 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.