Description

These Mini Crème Brûlée Pumpkin Pies are a delightful fall dessert combining the creamy richness of pumpkin pie filling with the signature caramelized sugar crust of crème brûlée. Perfectly portioned in a muffin tin, these individual pies boast a buttery crust, rich pumpkin filling, and a crisp brûléed sugar topping, ideal for festive gatherings or cozy treats.

Ingredients

Scale

For the Crust

All-purpose flour, for dusting
1 batch homemade or 9 oz. store-bought pie dough

For the Filling

1/2 batch best pumpkin pie filling or 2 1/2 cups store-bought pumpkin pie filling

For the Topping

1/2 cup (95 g) superfine or granulated sugar

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Instructions

Prepare the oven and dough: Arrange a rack in the center of the oven and preheat to 350°F (175°C). On a lightly floured surface, roll out the pie dough until it reaches about 1/4 inch thickness. Using a 3 1/2-inch diameter cookie cutter or a paring knife, cut out 12 rounds.
Form the mini pie shells: Press each dough round gently into the cups of a standard 12-cup muffin tin, shaping them to form the crust base and sides for each mini pie.
Fill the pies: Spoon 3 to 4 tablespoons of pumpkin pie filling into each crust-lined muffin cup, filling to about 1/8 inch below the top edge to allow room for the topping and bubbling during baking.
Bake the pies: Place the muffin tin in the oven and bake until the pie centers are slightly jiggly and the crusts turn golden brown, approximately 25 to 35 minutes. Remove from oven and allow the pies to cool thoroughly.
Brûlée the topping: Evenly sprinkle about 1/2 cup superfine or granulated sugar over the tops of the cooled pies. Using a small kitchen blow torch, carefully caramelize the sugar by torching until it becomes bubbly and a deep golden brown, about 1 minute. Allow the topping to cool slightly to harden before serving.

Notes

Using superfine sugar helps achieve a smooth and even caramelized crust.
If you don’t have a blow torch, you can use the broiler; just watch closely to prevent burning.
Allow pies to cool completely before torching to avoid melting the crust edges.
Store leftovers covered in the refrigerator and consume within 3 days for best quality.
Ensure the pumpkin pie filling is well-spiced to bring out optimal pumpkin flavor.

Nutrition

Serving Size: 1 mini pie
Calories: 220
Sugar: 17 g
Sodium: 150 mg
Fat: 10 g
Saturated Fat: 4 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 30 mg