Small Batch Pumpkin Pie Bars with Swiss Meringue

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!

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 12 minutes

Cook Time: 25 minutes

Total Time: 37 minutes

Servings: 8 bars

Calories: 352 kcal per serving

Ingredients

113 grams - unsalted butter
56 grams - powdered sugar
120 grams - all-purpose flour
¼ tsp - salt
½ tsp - vanilla extract
55 grams - brown sugar
50 grams - granulated sugar
2 - eggs
½ tsp - vanilla extract
227 grams - pumpkin puree
½ tsp - cinnamon
¼ tsp - allspice
¼ tsp - ginger
¼ tsp - nutmeg
¼ tsp - salt
28 grams - heavy cream
56 grams - mascarpone
70 grams - egg whites
100 grams - granulated sugar
½ tsp - vanilla extract

Instructions

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.
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.
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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