These mini pumpkin pies with Italian meringue are the perfect fall treat! I love how the creamy pumpkin filling pairs with the light, fluffy meringue on top. They're easy to make and great for sharing.

These mini pumpkin pies with Italian meringue are absolutely delicious, and they’re a perfect little treat for fall! They have a smooth, creamy pumpkin filling, but keep in mind that the layer of filling is pretty thin since they’re made in small tart pans. So if you prefer a thick pumpkin pie, these might not be for you. But if you’re looking for something light and sweet, they’re perfect! The Italian meringue on top adds a fluffy finish that really makes these pies stand out. If you want to take it to the next level, you can also check out my homemade pumpkin purée recipe to use in the filling!

How to store Pumpkin Pie?

You can refrigerate the pie for up to 1-2 days. Cover it loosely with plastic wrap to avoid damaging the meringue. The meringue might lose some of its fluffiness but it should still taste good.

A few tips:

You can make the pie dough 1-2 days ahead. All you have to do it prepare it, wrap it in plastic wrap and place in the fridge. When you’re ready to use it, take it out the fridge about 30 to 60 minutes before you want to start working with it.
Use up the dough scrapes, or leftover dough to cut out mini “cookies” that you can place on top of the pie.
If you don’t like Italian Meringue, or find it too difficult to make, you can just use whipped cream.

Ingredients you will need for this recipe:

For the dough:

All-purpose flour: This is the base of the dough, providing structure and stability.

Sugar: Adds sweetness to the dough.

Butter: Make sure to use cold, cubed butter. I also recommend using unsalted instead of salted butter.

Egg yolks: The egg yolks add richness to the dough and help bind everything together

Water: Make sure to use cold water to keep the butter from melting.

For the filling:

Pumpkin Puree: You can use canned or homemade pumpkin puree.

Brown sugar: Adds sweetness to the filling.

Sweetened condensed milk: Provides sweetness and a creamy texture to make the filling extra smooth and rich.

Heavy cream: For this recipe I used heavy cream with 32% fat content.

Eggs: Help set the filling and give it a smooth, custard-like texture as it bakes.

Cinnamon and Nutmeg: I love using a combination of the two for this recipe.

Vanilla bean paste: This is optional, but if you have it at home I definitely recommend using some.

Maple Syrup: In my opinion, Maple syrup pairs beautifully with the pumpkin and the spices.

For the Italian Meringue:

Egg whites: The base of the meringue, which whips up into light, airy peaks, giving the meringue its signature fluffy texture.

Water: A small amount of water helps dissolve the sugar and create a smooth syrup that stabilizes the meringue.

Sugar: Provides sweetness and helps the egg whites hold their structure, creating a glossy, firm meringue.

Step by step directions with pictures:

1. First we are going to prepare the dough. For this step, I used a food processor but you can easily do it by hand as well.

2. Place the flour, sugar, egg yolks and butter into the food processor and pulse it until the butter and the flour are mixed together.

3. Next add the water and keep pulsing until it all comes together.

4. Then take the dough out of the food processor and divide it into 6 equal pieces. Shape each piece into a ball.

5. Wrap them up into a plastic wrap and place them in the fridge to chill for about one hour.

6. After an hour roll each of the pie dough out and place them in your mini pie dish.

7. Time to pre-bake the pie crust! Line the pie crust with parchment paper and add pie weights (or dry rice) to prevent it from puffing up. Bake in a preheated oven at 180°C (350°F) for about 20 minutes.

8. To not waste the leftover dough, you can knead it into a ball again, roll it out and cut out cute shapes to top the Pumpkin Pies later. You can bake these at 180C for 12 minutes.

8. Make the filling: In a mixing bowl, combine the pumpkin puree, vanilla bean paste, the sugar, spices and the eggs. Next, mix in the sweetened condensed milk, the heavy cream and the maple syrup. If the mixture is lumpy, make sure to strain it using a fine mesh.

9. Pour the pumpkin mixture onto the pre-baked pie crust and bake for 20-25 minutes or until the pies are set but slightly jiggly in the center.

10. Once ready, allow them to cool completely.

11. While the pies are cooling, prepare the Meringue.

12. In a saucepan, combine sugar and water. Bring it to a boil and boil until the syrup reaches 120C.

13. While the syrup is boiling, in a separate bowl, whip the egg whites on low until soft peaks form.

14. Once the syrup is ready, slowly pour it into the whipping egg whites. Keep whipping until it becomes stiff and fluffy.

15. Once the pumpkin pies have cooled down, spread the Italian meringue on top of each.

16. Enjoy!

Important notes:

THIS RECIPE MAKES 6 MINI PUMPKINS, USING 10 CM (4 INCH) MINI PIE PANS.

Servings: 6

Author: Angie