- VE
Sloane’s Table
March 10, 2026
Atsloanestable.com
These small batch pumpkin pie bars with swiss meringue are perfect if you're having a small gathering this Thanksgiving! Or if your family can never agree on a pie flavor, you can make a smaller version of each flavor!
From the Cook
From the Cook
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Warning0 allergens identified
Small Batch Pumpkin Pie Bars with Swiss Meringue
Shortbread Crust
Pumpkin Pie Filling
Swiss Meringue
Shortbread Crust
1
Line a 9x5 loaf pan with parchment paper.
2
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar together for 1-2 minutes.
3
Add the flour, salt, and vanilla, and mix until just combined.
4
Press the crust dough into the prepared loaf pan. Chill in the fridge for 30 minutes.
5
Towards the end of the chill time, preheat the oven to 325 degrees F.
6
Prick the crust with a fork all over and bake for about 40 minutes or until golden brown.
7
Once the crust is done, turn the oven up to 375 degrees F.
Pumpkin Pie Filling
1
In a medium bowl, whisk together the sugars, eggs, and vanilla.
2
Add in the pumpkin puree, spices, and salt, and mix until fully combined.
3
Lastly, whisk in the heavy cream and mascarpone until fully combined.
4
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
Allow the pie to cool completely at room temperature. Then, chill in the fridge for at least two hours or overnight.
Swiss Meringue
1
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
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
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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Vegetarian
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