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! This pumpkin pie is a little different than the traditional version. I find that normal pie crust doesn't pair well with custard pie fillings, so I went with an ultra thick and buttery shortbread crust. The pumpkin filling is also made extra creamy with the addition of mascarpone. And rather than topping it off with whip cream, I made a silky swiss meringue and toasted it to perfection! I almost regret not making this as a normal sized pie...

Ingredients you'll need to make these pumpkin pie bars:

• Unsalted Butter: You'll need one stick of unsalted butter at room temperature for the shortbread crust.
• Powdered Sugar: You'll need just ½ cup of powdered sugar for the shortbread crust.
• All-Purpose Flour: You'll need one cup of flour for the shortbread crust.
• Vanilla Extract: In each component of this recipe, add a touch of vanilla for the best flavor. 
• Brown Sugar: For a more rich molasses flavor, use dark brown sugar! You can also use light brown sugar if that's what you have on hand.
• Granulated Sugar: You'll need ¼ cup of sugar for the pumpkin filling and ½ cup for the meringue. 
• Pumpkin Puree: You'll need one cup, or 227g, of canned pumpkin puree, NOT pumpkin pie filling. 
• Spices: I used a combination of cinnamon, allspice, ginger, and nutmeg, but you could also just use 1 teaspoon pumpkin pie spice. 
• Heavy Cream: You'll need just a couple tablespoons of heavy cream for the filling. 
• Mascarpone: For an extra creamy texture, I added ¼ cup of mascarpone to the filling.
• Egg Whites: You'll need just 2 egg whites for the swiss meringue. 

How to make swiss meringue: 

Swiss meringue is incredibly easy to make! It's arguably the easiest method of meringue and the most stable. All it takes is a double boiler, candy thermometer, and an electric mixer. Follow these steps on how to make the perfect meringue every single time:

1. Wipe down all bowls and appliances with white vinegar to ensure that everything is spotlessly clean and nothing will hinder the stability of the meringue. 
2. Add the egg whites and granulated sugar to the bowl of a stand mixer. With a hand whisk, whisk them together until fully combined.
3. Place the bowl over a small pot of simmering water. Whisk frequently until the mixture reaches 160 degrees F.
4. Take the bowl off of the double boiler and place on the stand mixer. Whisk the meringue on medium high speed until soft peaks form.
5. Add the vanilla, and keep whisking until stiff peaks form. 

A few tips to make these small batch pumpkin pie bars with swiss meringue:

• This is a great make-ahead recipe! Make the pie the day before Thanksgiving and keep it in the fridge overnight. Make the meringue the morning of and keep it the fridge until ready to serve!
• Be sure to bake the shortbread crust until it's fully baked through, about 40 minutes or so. It won't bake very much when it goes in the oven the second time with the filling, and you don't want to come out with an unbaked crust.
• If you don't want as thick of a crust, you can easily cut the recipe in half!
• The pumpkin filling comes together very quickly, so wait until the crust has about 10 minutes or so before you make it. You'll want to pour the filling over the hot crust. 

Happy baking! x

Small Batch Pumpkin Pie Bars with Swiss Meringue

• Author: Sloane
• Yield: 8 bars 1x

Print Recipe

Save Recipe Recipe Saved

---

Ingredients

Scale 1x2x3x

For the Shortbread Crust:

• 113g unsalted butter (room temp)
• 56g powdered sugar
• 120g all-purpose flour
• ¼ tsp salt
• ½ tsp vanilla extract

For the Pumpkin Pie Filling:

• 55g brown sugar
• 50g granulated sugar
• 2 eggs (room temp)
• ½ tsp vanilla extract
• 227g pumpkin puree
• ½ tsp cinnamon
• ¼ tsp allspice
• ¼ tsp ginger
• ¼ tsp nutmeg
• ¼ tsp salt
• 28g heavy cream
• 56g mascarpone 

For the Swiss Meringue:

• 70g egg whites (2)
• 100g granulated sugar
• ½ tsp vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

For the 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.

For the 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. 

For the 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. 

---