Mini Crème Brûlée Pumpkin Pies Recipe

I’m so excited to share this Mini Crème Brûlée Pumpkin Pies Recipe with you! These little treats combine everything I love about fall—rich pumpkin flavor, buttery crust, and that perfectly caramelized brûlée topping. They’re just the right size to satisfy your pumpkin cravings without making you feel overly stuffed, and they always impress when I bring them to gatherings or family dinners.

What makes this Mini Crème Brûlée Pumpkin Pies Recipe truly special is how it blends the creamy, custardy texture of pumpkin pie filling with that crispy, crackly sugar topping you usually find on crème brûlée. When I first tried these, I was amazed at how the torch caramelized the sugar so beautifully right on top of the pumpkin filling. You’ll find they’re perfect for both casual fall afternoons and festive occasions.

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Ingredients You’ll Need

To make these Mini Crème Brûlée Pumpkin Pies Recipe beauties, you only need simple ingredients that come together like magic. Whether you prefer homemade pie dough or a good store-bought option, each part complements the others perfectly.

• All-purpose flour: Just a little for dusting—this helps prevent your dough from sticking while rolling.
• Pie dough: You can use your favorite homemade version or grab a good-quality store-bought dough; both work wonderfully.
• Pumpkin pie filling: Homemade is ideal to control the spices, but store-bought is a great timesaver that still delivers on flavor.
• Superfine or granulated sugar: For that legendary brûlée top—superfine sugar melts the best, but granulated works in a pinch.
• Small blow torch: Essential for caramelizing the sugar topping—this tool is so fun to use and gives that signature crackly crust.

Variations

I love encouraging you to make this Mini Crème Brûlée Pumpkin Pies Recipe your own. Over time, I’ve played around with spices and toppings to keep things interesting while still honoring that classic pumpkin pie vibe.

• Spice it up: Adding a pinch of ground ginger or cardamom alongside the usual cinnamon and nutmeg adds a lovely warm complexity I adore.
• Mini pecan topping: Sprinkling chopped toasted pecans on the filling before baking gives a crunchy twist that my family can’t get enough of.
• Dairy-free version: Try swapping the pie dough for a coconut oil-based crust and look for a vegan pumpkin filling to suit dairy sensitivities.
• Make it boozy: A splash of bourbon or spiced rum in the pumpkin filling gives a sophisticated kick—perfect for adult gatherings.

How to Make Mini Crème Brûlée Pumpkin Pies Recipe

Step 1: Roll and Cut Your Dough

Start by preheating your oven to 350°F (175°C) and arranging a rack in the center. Lightly flour your clean workspace to keep the dough from sticking. Roll your pie dough out to about 1/4 inch thick — I like this thickness because it holds up nicely but still bakes crisp. Then, using a 3 1/2-inch cookie cutter or a sharp knife, cut out 12 rounds. This size fits perfectly into a standard muffin tin for those cute individual pies.

Step 2: Press Dough into Muffin Tin and Fill

Gently press each dough round into the cups of your muffin tin, making sure the edges hug the sides fully without stretching too thin. This helps the crust bake evenly and hold the filling. Next, spoon 3 to 4 tablespoons of pumpkin pie filling into each dough cup, leaving about 1/8 inch space from the top to prevent spillover during baking.

Step 3: Bake Until Just Set

Bake the pies for 25 to 35 minutes until you notice the crust is a warm golden brown and the filling is slightly jiggly in the center. This jiggle means the custard is perfectly cooked but still creamy inside. Overbaking can dry it out, so keep an eye on it near the 25-minute mark. Then, allow the pies to cool fully at room temperature before moving on to the next step.

Step 4: Sugar and Torch the Tops

Sprinkle a thin, even layer of superfine or granulated sugar across each pie’s surface. Now comes the fun part — use a small kitchen blow torch to caramelize the sugar until it’s bubbling and golden brown, about one minute each pie. You’ll want to keep the torch moving to avoid burning spots. Let the sugar harden for a minute or two before serving so you get that perfect crispy brûlée top.

How to Serve Mini Crème Brûlée Pumpkin Pies Recipe

Garnishes

I keep the garnishes simple because the brûlée top is so stunning on its own. Sometimes I sprinkle a tiny pinch of flaky sea salt on top right after torching to balance the sweetness—that’s my little secret trick! A dollop of freshly whipped cream with a hint of vanilla is always a welcome addition, adding some extra creaminess to each bite.

Side Dishes

These mini pies pair beautifully with a warm cup of chai tea or coffee for a cozy afternoon treat. If you’re serving them after a meal, a light salad with fresh autumn fruits or roasted nuts is a great complementary side that keeps the meal balanced.

Creative Ways to Present

I love presenting these mini pies on a rustic wooden board surrounded by fall leaves and small gourds for a festive touch during holiday parties. Another fun idea is to place each pie inside a decorative ramekin or tie a tiny bow around the muffin tin for a charming gift presentation—it’s always a hit!

Make Ahead and Storage

Storing Leftovers

I recommend storing any leftover Mini Crème Brûlée Pumpkin Pies Recipe in an airtight container in the refrigerator. They keep well for up to 3 days, though I find they’re freshest eaten within the first 24 hours when that crisp brûlée shell is at its best.

Freezing

Freezing works, too, although I don’t torch the sugar before freezing. Instead, I wrap each mini pie tightly in plastic wrap and then foil. When you’re ready to enjoy, thaw in the fridge overnight and torch fresh sugar on top before serving for that fresh brûlée crackle.

Reheating

To reheat, pop the pies in a 300°F oven for about 10 minutes until warmed through but not hot enough to melt the brûlée crust. If needed, refresh with more sugar and torch just before serving for the best texture.

FAQs

Final Thoughts

I really hope you give this Mini Crème Brûlée Pumpkin Pies Recipe a try because it’s quickly become one of my fall favorites. There’s something so delightful about cracking through the brûlée crust to reveal the smooth, spicy pumpkin filling underneath—it feels fancy yet totally achievable in your own kitchen. Trust me, whether you’re serving these at a party or just enjoying a cozy night in, everyone will be asking for seconds.

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