Description
These Mini Crème Brûlée Pumpkin Pies combine the creamy, spiced pumpkin filling of a traditional pie with a crisp, caramelized sugar topping, creating a delightful individual dessert perfect for fall celebrations or any pumpkin lover.
Ingredients
Scale
Pie Crust:
- All-purpose flour, for dusting
- 1 batch homemade or 9 oz. store-bought pie dough
Filling:
- 1/2 batch best pumpkin pie filling or 2 1/2 cups store-bought pumpkin pie filling
Topping:
- 1/2 cup (95 g) superfine or granulated sugar
- A small blow torch for caramelizing sugar
Instructions
- Preheat and Prepare Dough: Arrange a rack in the center of the oven and preheat to 350°F (177°C). On a lightly floured surface, roll out the pie dough until it is 1/4 inch thick. Using a 3 1/2-inch diameter cookie cutter or a paring knife, cut out 12 rounds from the dough.
- Form Mini Pie Crusts: Press each round of dough gently into the cups of a standard 12-cup muffin tin to form mini pie crusts.
- Fill the Mini Pies: Spoon 3 to 4 tablespoons of pumpkin pie filling into each crust, filling them to about 1/8 inch from the top of the dough.
- Bake the Pies: Bake the mini pies in the preheated oven until the centers are slightly jiggly and the crusts are golden brown, approximately 25 to 35 minutes. Remove from oven and let them cool completely.
- Caramelize the Sugar Topping: Evenly sprinkle about 1/2 cup superfine or granulated sugar over the top of each cooled mini pie. Using a small blow torch, carefully caramelize the sugar by torching it until it becomes bubbly and golden brown, which takes about 1 minute.
- Cool and Serve: Allow the caramelized sugar topping to cool and harden slightly before serving these delicious mini crème brûlée pumpkin pies.
Notes
- If you don’t have a blow torch, you can broil the pies in the oven for a minute or two, but watch carefully to prevent burning.
- For best results, use a superfine sugar for the brûlée topping to ensure even caramelization.
- Homemade pumpkin pie filling will provide the freshest flavor but store-bought is a convenient alternative.
- Make sure to let the pies cool completely before caramelizing the sugar to prevent melting the sugar topping too quickly.
- These mini pies can be prepared a day ahead and refrigerated; caramelize the sugar topping right before serving.
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
