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Small Batch Pumpkin Pie Bars with Swiss Meringue
Small Batch Pumpkin Pie Bars with Swiss Meringue
Small Batch Pumpkin Pie Bars with Swiss Meringue cover
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From the Cook
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Small Batch Pumpkin Pie Bars with Swiss Meringue

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Shortbread Crust

1
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Line a 9x5 loaf pan with parchment paper.
2
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In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar together for 1-2 minutes.
3
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Add the flour, salt, and vanilla, and mix until just combined.
4
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Press the crust dough into the prepared loaf pan. Chill in the fridge for 30 minutes.
5
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Towards the end of the chill time, preheat the oven to 325 degrees F.
6
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Prick the crust with a fork all over and bake for about 40 minutes or until golden brown.
7
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Once the crust is done, turn the oven up to 375 degrees F.

Pumpkin Pie Filling

1
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In a medium bowl, whisk together the sugars, eggs, and vanilla.
2
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Add in the pumpkin puree, spices, and salt, and mix until fully combined.
3
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Lastly, whisk in the heavy cream and mascarpone until fully combined.
4
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Pour the filling over the hot shortbread crust and bake for about 35 minutes until sett on the edges but still jiggly in the very center.
5
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Allow the pie to cool completely at room temperature. Then, chill in the fridge for at least two hours or overnight.

Swiss Meringue

1
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In a double boiler, heat the egg whites and sugar, whisking frequently until it reaches 160 degrees F or until the sugar is completely dissolved and the egg whites do not feel grainy.
2
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Transfer the bowl to the stand mixer with a whisk attachment. Whisk on high speed until soft peaks form, then add the vanilla. Continue whisking until stiff peaks form.
3
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Take the chilled pumpkin pie out of the pan and top with the meringue. Toast with a kitchen torch, if desired.

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Tips & Tricks (5)

  • Bloom Your Spices 🌟
    Toast the cinnamon, ginger, nutmeg, and allspice in a dry pan for 30 seconds before mixing into the pumpkin filling to intensify their warm flavors and eliminate any staleness.
  • Swiss Meringue Temperature Control 🌡️
    Whisk egg whites over a double boiler until they reach 160°F to safely pasteurize them, then beat until stiff peaks form for a stable, glossy meringue that won't weep.
  • Chill Between Layers ❄️
    Refrigerate the baked crust for 15 minutes before adding the pumpkin custard filling to prevent it from becoming soggy and maintain a crispy texture in the final bars.
  • Mascarpone Fold Technique 🥄
    Gently fold mascarpone into the whipped cream using a rubber spatula with a J-motion to maintain aeration and prevent deflating the cream's light, fluffy texture.
  • Precise Portion Baking 📐
    Use a 6x9-inch or 8x8-inch pan for consistent baking times and even cooking—smaller batches require 5-10 minutes less baking time than standard 9x13-inch recipes.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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