Name: Small Batch Pumpkin Pie Bars with Swiss Meringue
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 8 bars
Cuisine: American
Ingredients: 113 grams unsalted butter; 56 grams powdered sugar; 120 grams all-purpose flour; 0.25 tsp salt; 0.5 tsp vanilla extract; 55 grams brown sugar; 50 grams granulated sugar; 2 eggs; 0.5 tsp vanilla extract; 227 grams pumpkin puree; 0.5 tsp cinnamon; 0.25 tsp allspice; 0.25 tsp ginger; 0.25 tsp nutmeg; 0.25 tsp salt; 28 grams heavy cream; 56 grams mascarpone; 70 grams egg whites; 100 grams granulated sugar; 0.5 tsp vanilla extract

Small Batch Pumpkin Pie Bars with Swiss Meringue

Small Batch Pumpkin Pie Bars with Swiss Meringue cover

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Small Batch Pumpkin Pie Bars with Swiss Meringue

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Ingredients

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Instructions

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Shortbread Crust

Line a 9x5 loaf pan with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar together for 1-2 minutes.

Add the flour, salt, and vanilla, and mix until just combined.

Press the crust dough into the prepared loaf pan. Chill in the fridge for 30 minutes.

Towards the end of the chill time, preheat the oven to 325 degrees F.

Prick the crust with a fork all over and bake for about 40 minutes or until golden brown.

Once the crust is done, turn the oven up to 375 degrees F.

Pumpkin Pie Filling

In a medium bowl, whisk together the sugars, eggs, and vanilla.

Add in the pumpkin puree, spices, and salt, and mix until fully combined.

Lastly, whisk in the heavy cream and mascarpone until fully combined.

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.

Allow the pie to cool completely at room temperature. Then, chill in the fridge for at least two hours or overnight.

Swiss Meringue

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.

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.

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)

Swiss Meringue Stability 🥚
Whip egg whites over a double boiler until they reach 160°F to pasteurize them, ensuring a safe, silky meringue that holds peaks perfectly without weeping.
Spice Blooming Technique 🌶️
Toast your cinnamon, nutmeg, ginger, and allspice lightly in a dry pan before mixing into the pumpkin filling to intensify and deepen their flavors exponentially.
Mascarpone Temperature Balance 🧈
Let mascarpone sit at room temperature for 15 minutes before folding into the filling to prevent lumps and ensure a smooth, creamy texture throughout the bars.
Crust-to-Filling Ratio ⚖️
Use a slightly thicker crust layer than traditional pies (about ¼ inch) to prevent sogginess in these small bars, which have higher surface-area exposure to moisture.
Meringue Toasting Timing ⏱️
Add the Swiss meringue topping only in the last 10-12 minutes of baking at 375°F to achieve golden peaks without overcooking the delicate pumpkin custard beneath.