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Author Notes: I wanted to create a twist on traditional pumpkin pie, so I made them mini - perfect for crowds. The pecan crust adds flavor and is sturdy and the sweet marshmallow topping is irresistible. —Laura Dembowski
- 1/4 cup pecans
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, cold, cubed
- 1/4 cup vegetable shortening
- 2 tablespoons bourbon
- 2-3 tablespoons ice water
- 2 1/2 cups pumpkin puree
- 3 large eggs
- 2 tablespoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1/2 cup heavy cream
- 1/2 cup packed dark brown sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup pure maple syrup
- 1/4 teaspoon kosher salt
- 2 tablespoons bourbon
- Make the pies. Preheat oven to 400 degrees F. Butter 10 cups in a muffin tin. Remove the dough from the refrigerator. Gather about golf ball sized portions of it, flatten in hands, then press into the tin, covering the entire cup with no holes. Do not come over the top of the cup with the dough. Place back in refrigerator while you make the filling.
- Make the filling. In a large bowl, stir together pumpkin, eggs, cinnamon, cloves, ginger, cream, dark brown sugar, vanilla, maple syrup, salt, and bourbon until fully combined. Remove the muffin tin from the refrigerator and fill each crust with ¼ cup filling. Bake for 10 minutes. Reduce oven temperature to 350 degrees F without opening the oven and bake for an additional 30 to 35 minutes, rotating halfway through if necessary, until crust is brown and custard is set. Cool completely in pan.
- 5 large egg whites
- 1/2 + 1/8 teaspoons cream of tartar
- 1/2 cup water
- 1 1/2 cups granulated sugar
- 2 tablespoons light corn syrup
- 2 teaspoons pure vanilla extract
- Make the marshmallow. In the bowl of a stand mixer, place 5 egg whites. Whip on medium high until frothy. Add cream of tartar and continue whipping on medium high until stiff, but not dry peaks, form.
- Meanwhile, in a medium saucepan, combine water, sugar, and corn syrup over medium heat, stirring frequently until the sugar is dissolved. Once this happens, stop stirring and attach a candy thermometer. Allow the mixture to boil until it reaches 240 degrees F on the thermometer.
- When the egg whites are whipped and the mixture has come to temperature, turn the mixer down to medium low and slowly and steadily drizzle the boiling hot sugar syrup into the egg whites. Once it has all been added, turn the mixer back up to medium high and mix until the bottom of the mixer bowl has cooled to slightly warmer than room temperature and the mixture is glossy and voluminous, about 7 minutes. Add vanilla and mix to combine. If the egg whites are ready before the syrup, turn them off while the syrup cooks. Turn them to medium high right before adding syrup for a few seconds, then proceed with the recipe. If the syrup is ready before the egg whites, turn the stove down if it has not come to temperature or remove it from the heat for a moment while the egg whites beat. Be sure to bring the syrup back up to temperature before proceeding with the recipe.
- Remove the mini pies from the muffin tin. Once you loosen the edges, they should come out easily. When ready to serve, place a generous dollop of marshmallow on top. It is yummy as is, but may be bruleed in the broiler (or with a kitchen torch if you have one) for about 1 minute. It gives great flavor and texture, but if you do this, keep a constant eye on it, as it will burn quickly.
- The pies may be stored in the refrigerator for up to 3 days or frozen without marshmallow, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the refrigerator for 8 hours or at room temperature for 2 hours. Marshmallow may be stored in the refrigerator for up to 5 days, but should not be frozen.
- This recipe was entered in the contest for Your Best Thanksgiving Pie