Mini Thanksgiving Pies

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.