The College Housewife » Recipes » sweets » Mini Pumpkin Pies with Brown Sugar Meringue

Mini Pumpkin Pies with Brown Sugar Meringue

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!


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