Mini Pumpkin Pies with Marshmallow Recipe
These bite sized pumpkin pies are topped with marshmallow frosting that makes these pies an irresistible treat and their individual portion size makes them perfect for parties! Recipe courtesy Laura of Pies and Plots.
Active time: 45 minutes
Total time: 3 hours 30 minutes
For the Crust
- 1/4 c pecans
- 1 1/2 c all-purpose flour
- 1/2 tsp kosher salt
- 2 Tbsp granulated sugar
- 6 Tbsp unsalted butter, cold, cubed
- 1/4 c pure vegetable shortening
- 2 Tbsp bourbon (may use ice water)
- 2-3 Tbsp ice water
- In the bowl of a food processor, pulse the pecans until finely ground.
- Add the flour, salt, and sugar and pulse to combine. Add the butter and shortening and pulse until the mixture looks like coarse meal and the butter and shortening are in small pieces.
- Add the bourbon and pulse to combine. Add water one tablespoon at a time, pulsing in between until the mixture holds when pressed together and is quite moist.
- Pour the dough onto plastic wrap and wrap tightly, forming it into a ball. Refrigerate for at least 2 hours, and up to 2 days.
- Preheat oven to 400°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.
For the Filling
- 2 1/2 c pumpkin puree (homemade preferred)
- 3 Safest Choice™ pasteurized egg(s)
- 2 Tbsp ground cinnamon
- 1/2 tsp ground cloves
- 1 tsp ground ginger
- 1/2 c heavy cream
- 1/2 c packed dark brown sugar
- 1 tsp pure vanilla extract
- 1/4 c pure maple syrup
- 1/4 tsp kosher salt
- 2 Tbsp bourbon (optional, but recommended)
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°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.
For the Marshmallow
- 5 Safest Choice™ pasteurized egg white(s)
- 1/2 + 1/8 teaspoon cream of tartar
- 1/2 c water
- 1 1/2 c granulated sugar
- 2 Tbsp light corn syrup
- 2 tsp 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°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 carmelized 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.
Since you will have extra custard, you may divide it evenly among 2 1-quart ramekins, and bake them in a water bath in a 350°F oven for about 30 minutes until set. May be stored in the refrigerator for up to 3 days. I do not recommend freezing them.
Why use Safest Choice™ Eggs in this recipe?
The farm-fresh flavor of eggs make this pumpkin pie recipe truly spectacular. Of course, the only way to enjoy eggs worry-free is to make the Safest Choice™!
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Serving Size (1 mini pie)
Total Servings 10
Amount Per Serving:
|Calories from Fat||180|
|Total Fat||20g (31% DV)|
|Saturated Fat||9g (45% DV)|
|Cholesterol||90mg (30% DV)|
|Sodium||210mg (9% DV)|
|66g (22% DV)|
|Dietary Fiber||3g (12% DV)|
Percent Daily Values (DV) are based on a 2,000 calorie diet.
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