You will need: Mixing Bowl or Food Processor, Whisk, Wooden Spoon, Teaspoon, Muffin Tin, Cling Film, Medium Saucepan, Thermometer.
- 1 1/2 Cups – Plain Flour
- 1/2 Tsp Salt
- 2 Tbsp Granulated Sugar
- 6 Tbsp Unsalted Butter, Cubed
- 1/4 Cup Vegetable Shortening
- 2-3 Tbsp Ice Water
- Add the flour, salt, and sugar together and mix to combine. Add the butter and shortening and either beat well in a mixing bowl or a food processor.
- Add water one tablespoon at a time, mixing in between until the mixture holds when pressed together and is quite moist.
- Pour the dough onto a sheet of cling film and wrap tightly, forming it into a ball. Refrigerate for at least 2 hours, and up to 2 days.
- Preheat oven to 200°c. Butter 10 cups in a muffin tin.
- Remove the dough from the refrigerator. Make into 10 golf ball sized portions, flatten in hands, then press into the tin, covering the entire cup with no holes. Do not come over the top of the cup with the dough.
- Place back in refrigerator while you make the filling.
- 2 1/2 Cups Pumpkin Puree
- 3 Eggs
- 2 Tbsp ground cinnamon
- 1/2 tsp Ground Cloves
- 1 Tsp Ground Ginger
- 1/2 Cup Double Cream
- 1/2 Cup Dark Brown Sugar
- 1 Tsp Vanilla Extract
- 1/4 Cup Maple Syrup
- 1/4 Tsp Salt
- In a large bowl, stir together pumpkin, eggs, cinnamon, cloves, ginger, cream, dark brown sugar, vanilla, maple syrup, and salt until fully combined.
- Remove the muffin tin from the refrigerator and fill each crust with ¼ cup filling.
- Bake for 10 minutes.
- Reduce oven temperature to 175°F without opening the oven and bake for an additional 30 to 35 minutes, rotating halfway through if necessary, until crust is brown and custard is set.
- Remove and let the mini pies cool on the side.
- 5 Egg Whites
- 1/2 Tsp Cream of Tartar
- 1/2 Cup Water
- 1 1/2 Cups Granulated Sugar
- 2 Tbsp Corn Syrup
- 2 Tsp Vanilla extract
- Sprinkle of Ground Cinnamon
- Put 5 egg whites into a mixing bowl. Whisk with a fork or in a food processor until frothy. Add cream of tartar and continue whisking until stiff.
- Meanwhile, in a medium saucepan, combine water, sugar, and corn syrup over medium heat, stirring frequently until the sugar is dissolved.
- Once this happens, stop stirring and attach a candy thermometer. Allow the mixture to boil until it reaches 240°F on the thermometer.
- When the egg whites are whipped and the mixture has come to temperature, turn the mixer down to medium low and slowly and steadily drizzle the boiling hot sugar syrup into the egg whites.
- Once it has all been added, mix until the bottom of the mixer bowl has cooled to slightly warmer than room temperature and the mixture is glossy and voluminous, about 7 minutes.
- Add vanilla and mix to combine.
- If the egg whites are ready before the syrup, give them a good whisk right before adding syrup for a few seconds, then proceed with the recipe.
- If the syrup is ready before the egg whites, turn the stove down if it has not come to temperature or remove it from the heat for a moment while the egg whites beat. Be sure to bring the syrup back up to temperature before proceeding with the recipe.
- Remove the mini pies from the muffin tin. Once you loosen the edges, they should come out easily. When ready to serve, place a generous dollop of marshmallow on top and sprinkle with ground cinnamon.