Ingredients
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Cooking spray
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1 (15 oz) box refrigerated pie crust, thawed
Pumpkin Pies:
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1/2 cup pumpkin puree
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1/4 cup granulated sugar
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1 large egg
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1/2 tsp pumpkin pie spice, plus more for dusting
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Whipped cream, for garnish
Pecan Pies:
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1 tbsp unsalted butter, melted
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1/4 cup packed brown sugar
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2 tbsp dark corn syrup
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1 large egg
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1 tsp vanilla extract
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1/2 cup pecans, chopped
Cranberry Meringue Pies:
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1 cup jellied cranberry sauce
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1 small orange
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2 large egg whites
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1/4 tsp cream of tartar
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1/2 tsp vanilla extract
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1/4 cup granulated sugar
Steps
1
Preheat oven to 375°F. Coat one 24-cup mini muffin pan with cooking spray. Roll out the pie crusts, one at a time. With a 2½-inch round cookie cutter, cut out 24 circles. Press circles into bottom and up sides of muffin cups.
2
In a medium bowl, combine the pumpkin filling ingredients. Spoon into 8 muffin cups. In a separate medium bowl, combine the pecan filling ingredients. Spoon into 8 muffin cups.
3
Using a fork, prick holes in the remaining 8 empty pie crusts. Line with foil and fill with pie weights. Bake 10-15 min., until the pie shells are golden. Carefully remove pie weights and return foil to empty crusts. Bake 12-14 min., until pumpkin and pecan pies are set.
4
To a medium bowl, add the cranberry sauce and break up with a fork. Stir in 1 tsp orange zest and 1 tbsp orange juice. In a medium bowl, beat the egg whites and cream of tartar with a hand mixer until soft peaks form. Add the vanilla. With mixer running, gradually add the sugar. Beat until stiff peaks form.
5
Spoon cranberry mixture into pie shells and top with meringue. Remove pumpkin or pecan pies from pans. Arrange oven rack 4-6 inches from broiler. Broil cranberry pies 30-60 sec., until meringue browns slightly. Before serving, top pumpkin pies with the whipped cream.
