Mini Pumpkin Crème Brûlée Pies Recipe

If you’re looking for a show-stopping dessert that’s both adorable and delicious, let me introduce you to this **Mini Pumpkin Crème Brûlée Pies Recipe**. These little beauties combine the comforting flavors of pumpkin pie with the silken custard and caramelized sugar topping of crème brûlée — all in a cute, handheld pie form. Trust me, once you master this recipe, it’s going to be your new go-to for autumn gatherings, dinner parties, or any cozy weekend craving.

this …

Ingredients You’ll Need

These ingredients come together in a way that’s straightforward but brings out all those cozy fall vibes. I always recommend using fresh ingredients if you can — it really makes a difference in flavor and texture.

• All-purpose flour: For dusting your surface to prevent sticking when rolling out the pie dough.
• Pie dough: You can use a homemade batch for the best flavor, or grab a good-quality store-bought dough to save time.
• Pumpkin pie filling: Half a batch of your favorite pumpkin pie filling works, or use store-bought to keep things hassle-free.
• Superfine or granulated sugar: Essential for that caramelized brûlée topping.
• Small blow torch: This tool is your secret weapon for perfectly caramelizing the sugar without overbaking the pies.

Variations

I love to switch things up with this Mini Pumpkin Crème Brûlée Pies Recipe to suit different occasions or dietary needs. Don’t hesitate to make it your own — that’s part of the fun!

• Dairy-Free Option: I swapped regular pie dough for a dairy-free version and used coconut milk in homemade pumpkin filling once — it worked like a charm.
• Spice It Up: Adding a pinch of cardamom or ground ginger alongside the usual pumpkin pie spices gives a nice twist I discovered after the first batch.
• Mini Tart Shells: Instead of pie dough, you could use graham cracker crusts for a different texture contrast.
• Sweetener Swaps: I sometimes sprinkle brown sugar instead of granulated sugar for the brûlée topping to add a deep molasses flavor.

How to Make Mini Pumpkin Crème Brûlée Pies Recipe

Step 1: Roll and Cut Your Dough

I always like to start by lightly flouring my workspace to keep things smooth. Roll your pie dough out until it’s about a quarter-inch thick — not too thin, or the crust won’t hold up during baking. Grab a cookie cutter or even a sharp paring knife, and cut out 12 rounds that are roughly 3 1/2 inches in diameter. You want them big enough to fit snugly in your muffin tin cups without overflowing.

Step 2: Press and Fill

Next, gently press each dough round into the wells of a standard 12-cup muffin tin. This is where patience pays off — careful not to stretch the dough out too thin and cause leaks. Then, spoon about 3 to 4 tablespoons of pumpkin pie filling into each mini crust, leaving about an eighth of an inch space at the top. This little gap helps prevent overflow and gives room for the brûlée topping.

Step 3: Bake Until Just Set

Pop your tray into a preheated 350°F oven and bake for 25 to 35 minutes. You want the centers to be slightly jiggly — that’s a trick I learned after overbaking early on! The crust should be nicely golden brown. Once done, let them cool completely; this step helps the filling set up perfectly before you torch.

Step 4: Brûlée the Tops

Sprinkle a light, even layer of superfine or granulated sugar over each cooled mini pie. Using your small blow torch, carefully caramelize the sugar until it bubbles and turns golden brown — this takes about a minute per pie. Be sure to keep the flame moving so the sugar doesn’t burn. Let the pies cool for a moment before serving so the topping hardens into that iconic crisp shell.

How to Serve Mini Pumpkin Crème Brûlée Pies Recipe

Garnishes

I usually keep garnishes simple so the brûlée topping shines. A light dusting of cinnamon or freshly grated nutmeg adds a nice touch, or a tiny sprig of fresh thyme for an elegant twist. Sometimes, I love pairing with a dollop of whipped cream or a small scoop of vanilla ice cream on the side — divine!

Side Dishes

While these pies are perfect on their own, I like to serve them along with warm spiced cider or a cup of rich coffee. For a larger autumn meal, they pair beautifully with roasted nuts or a sharp cheese board to contrast the sweetness.

Creative Ways to Present

For holiday gatherings, I’ve arranged these mini pies on a tiered dessert stand with little autumn leaves and tiny pumpkins scattered around — it creates an instant “wow” factor. You can even serve them in mini decorative cupcake wrappers or atop small pie plates for a festive flair.

Make Ahead and Storage

Storing Leftovers

I store any leftover mini pies in an airtight container in the fridge. Because of the brûlée crust, I recommend gently covering them with parchment to avoid sugar sticking to anything. They keep well for up to three days without losing their texture.

Freezing

Freezing works if you want to make a batch ahead of time, but I prefer to freeze the baked pies before adding the brûlée topping. Wrap them tightly in plastic wrap and place in a freezer-safe container. When ready to eat, defrost overnight in the fridge, then torch the sugar just before serving.

Reheating

Reheat these pies gently in a low oven (around 300°F) for 5-7 minutes to refresh the crust without melting the topping. Avoid microwaving — it tends to soften the brûlée sugar and makes the crust soggy.

FAQs

Final Thoughts

I absolutely love how this Mini Pumpkin Crème Brûlée Pies Recipe brings together two classic desserts into one charming package. Every time I make these, friends and family go crazy for them — and I love the compliments I get on the crispy brûlée topping paired with smooth pumpkin filling. If you’re anything like me and adore creating a dessert that looks impressive but isn’t complicated, these mini pies are a total winner. So go ahead, roll up your sleeves, grab your torch, and enjoy making these little delights your new favorite fall treat!

Print