Delightful Mini Pumpkin Pies with Meringue Topping
Indulge in the cozy flavors of autumn with these delightful mini pumpkin pies. Perfectly portioned to fit in lunchboxes or as a sweet treat any time of the year, these pies are packed with rich pumpkin flavor and warm spices. The meringue topping adds a light and airy finish that perfectly balances the sweetness of the filling. Best of all, you can prepare a double batch and freeze them for later. Simply pop one in the microwave, and you'll have a delicious homemade snack ready in minutes! With reduced sugar options available, these mini pies are sure to please the whole family.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
canned pumpkin
1 cup (Puree)
sugar
1/2 cup (Granulated)
milk
1/2 cup (Whole or skimmed)
egg
1 (Beaten)
vanilla
1 teaspoon (Extract)
vanilla instant pudding mix
3 1/2 ounces (Box)
cinnamon
3/4 teaspoon (Ground)
ground ginger
1/4 teaspoon (Ground)
ground cloves
1/4 teaspoon (Ground)
pastry for double-crust pie
1 (Homemade or store-bought)
cornstarch
1 tablespoon (For meringue)
cold water
2 teaspoons (For meringue)
boiling water
1/2 cup (For meringue)
egg whites
3 (From large eggs)
salt
1 dash (For meringue)
sugar
6 tablespoons (For meringue)
Instructions
1
Roll out the pastry dough on a floured surface until it reaches a thickness of 1/4 inch.
2
Using a 2-1/2 inch round cutter, cut out 15 circles from the dough.
3
Carefully place each circle into a muffin cup, gently pressing down to fit the shape of the pan.
4
Preheat your oven to 350°F (175°C).
5
In a large mixing bowl, combine the canned pumpkin, sugar, milk, egg, and vanilla, and beat until smooth.
6
Add the vanilla pudding mix to the mixture, beating until well combined and thickened.
7
Mix in the cinnamon, ginger, and ground cloves, ensuring even distribution throughout the filling.
8
Carefully fill each pastry crust with the pumpkin mixture, distributing it evenly among the cups.
9
Place the muffin tin in the preheated oven and bake for approximately 30 minutes, or until the filling is set.
10
Once baked, allow the pies to cool completely on a wire rack.
11
If you're opting for the meringue topping, prepare it by mixing cornstarch and cold water in a small saucepan.
12
Add the mixture to 1/2 cup boiling water and cook over low heat until it thickens, then set aside to cool.
13
In a separate bowl, beat the egg whites and a dash of salt until stiff peaks form, gradually adding 6 tablespoons of sugar.
14
Fold the cooled cornstarch mixture into the beaten egg whites until fully combined.
15
Spread the meringue on top of the cooled mini pumpkin pies, making sure to seal the edges to prevent shrinking during baking.
16
Return the pies to the oven and bake for an additional 20 minutes, or until the meringue is golden brown.
17
Allow the pies to cool before transferring them to a rigid freezer container, layering with waxed paper between each pie for storage.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Delightful Mini Pumpkin Pies with Meringue Topping?
These are autumn-flavored mini pies packed with pumpkin and spices, topped with a light meringue, and designed to be lunchbox-friendly or freezer-friendly treats.
How many mini pumpkin pies does this recipe make?
This recipe makes 15 mini pumpkin pies.
What size cutter is used for the pie crusts?
A 2-1/2 inch round cutter is used to cut 15 circles from the pastry dough.
How thick should I roll the pastry dough?
The pastry dough should be rolled out on a floured surface to a thickness of 1/4 inch.
What is the recommended oven temperature for baking the pies?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
What are the main ingredients for the pumpkin filling?
The filling includes canned pumpkin, sugar, milk, a beaten egg, vanilla extract, and vanilla instant pudding mix.
Which spices are used in the mini pumpkin pies?
The recipe calls for cinnamon, ground ginger, and ground cloves.
How long do the mini pumpkin pies bake initially?
The pies bake for approximately 30 minutes or until the filling is set.
How do I prepare the meringue topping?
The meringue is made by folding a cooked cornstarch and water mixture into stiffly beaten egg whites and sugar.
How many egg whites are required for the meringue?
You will need 3 egg whites from large eggs for the meringue topping.
What prevents the meringue from shrinking during baking?
Spreading the meringue to the edges of the pastry to create a seal helps prevent it from shrinking.
How long do the pies bake after adding the meringue?
The pies bake for an additional 20 minutes after adding the meringue topping.
How can you tell when the meringue is finished?
The meringue is finished when it has turned a golden brown color.
Can these mini pumpkin pies be frozen?
Yes, these pies are freezer-friendly and can be stored in a rigid freezer container.
What is the best way to layer the pies for freezer storage?
Layer the pies with waxed paper between each one to prevent them from sticking together.
How do you reheat a frozen mini pumpkin pie?
Frozen pies can be reheated in the microwave for a few minutes for a quick homemade snack.
Is vanilla pudding mix used in this recipe?
Yes, a 3-1/2 ounce box of vanilla instant pudding mix is used to thicken the pumpkin filling.
What kind of pumpkin should I use?
The recipe calls for 1 cup of canned pumpkin puree.
Can I use store-bought pastry dough?
Yes, you can use either homemade or store-bought pastry for a double-crust pie.
What type of milk is suitable for this recipe?
The recipe allows for either whole or skimmed milk.
How much sugar is in the meringue?
The meringue requires 6 tablespoons of sugar.
Are there options for reduced sugar?
Yes, the recipe notes that reduced sugar options are available.
What is the purpose of the cornstarch in the meringue?
Cornstarch is cooked with water to create a mixture that adds stability to the meringue.
How much vanilla extract is used in the filling?
The recipe uses 1 teaspoon of vanilla extract.
What is the role of the boiling water in the recipe?
One half cup of boiling water is used to cook the cornstarch and cold water mixture for the meringue.
Do the pies need to cool before adding meringue?
Yes, the pies must cool completely on a wire rack before the meringue is spread on top.
Are these pies suitable for kids?
Yes, they are described as kid-friendly and a great sweet treat for the whole family.
Can I make a larger batch of these pies?
Yes, the description suggests preparing a double batch to freeze for later.
What do I do after the pies are fully cooled?
Transfer them to a rigid freezer container with waxed paper for long-term storage.
Is salt used in the meringue?
A dash of salt is added to the egg whites before beating them to stiff peaks.