Mini Pumpkin Pies with Brown Sugar Meringue

Whenever I think of pumpkin pie I think of my grandma. She can eat an entire pumpkin pie by herself! In fact she can eat two! She's not weird or obsessed or anything, she was actually pregnant when she did it. She was home alone one day and really, really pregnant. She decided to make two pumpkin pies. She sat down to have a slice and suddenly a slice turned into another slice. Then she found herself not making slices anymore and just eating the entire thing. I think I remember her saying that she cleaned up the kitchen in between eating the second one. She was pregnant with my dad and he has one hell of an appetite so I'm sure he ate one for her ;) When my grandpa came home the whole house smelt like pumpkin pie but that was the only clue left. 

Pumpkin pie will always remind me of Nanna

My wonderful roommate is still patient with me while I ask her to hand model for me, I can't help it she's always got amazing nails! I spent most of this recipe tasting watching re runs of grey anatomy and making dozens of mini pumpkin pies, in short...

it was great

These little monkeys are two bite size and scrumptious. If you love the crust on pie then these are for you. They are also amazing for parties! The brown sugar meringue is a combo of egg whites and marshmallow fluff. I was going for the same taste on baked yams with marshmallows. The smokiness on the meringue goes perfectly with pumpkin. 

Mini Pumpkin Pies with Brown Sugar Meringue

for the pumpkin pies

2 - 9 inch pie dough disks
1 - 15oz can of pumpkin puree (not pumpkin pie mix)
3/4 Cup of evaporated milk
2 Whole eggs
3/4 Cup of light brown sugar
1 Teaspoon of pumpkin pie spice
1 Teaspoon of cinnamon
1 Teaspoon of vanilla extract
1/2 Teaspoon of salt

for the brown sugar meringue

5 Egg Whites
1 Cup of brown sugar
1 Teaspoon of vanilla extract
1/2 Cup of marshmallow fluff

Preheat oven to 350 degrees fahrenheit

Roll out pie disks into 9 inch circles. With cookie cutters or a mug or even a mason jar make circle cut outs large enough for a regular cupcake pan. Place pie cut outs in cupcake pan to make a tart like shape (don't worry they don't stick to the pan once they're done cooking).

In a large bowl mix together pumpkin puree, evaporated milk, eggs brown sugar, pumpkin pie spice, cinnamon, vanilla extract and salt. Pour this mixture into a measuring cup for easier pouring into dough shells. Fill shells up and bake for 25-30 minutes until a knife runs clean from pumpkin mixture.

In a large, clean glass or steel bowl begin to beat egg whites on high. The bowl should not have any oil residue and should be very clean or meringue will not meringue, if you will. The meringue will first turn foamy and then begin to hold shape after about 5 minutes. Add in 1/4 cup of brown sugar at a time while beating egg whites. Add in vanilla extract and marshmallow fluff after about five minutes. Continue beating egg white mixture for an additional five minutes or until stiff peaks form. Fill meringue with a piping bag or spoon on mixture to each mini pumpkin pie. Place in the oven for an additional 2-3 minutes or until meringue has browned. I have a food torch and this is how I browned my meringue, perfectly fine too!