Description
These Mini Crème Brûlée Pumpkin Pies combine the classic flavors of pumpkin pie with a decadent crème brûlée topping. Individual-sized and baked to perfection with a golden, caramelized sugar crust created using a blow torch, these pies are perfect for festive gatherings or a delightful autumn treat.
Ingredients
Scale
Pie Dough
- 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
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 cookie cutter or a paring knife, cut out 12 rounds that are 3 1/2 inches in diameter.
- Form Pie Shells and Fill: Press each dough round into the cups of a standard 12-cup muffin tin to form mini pie shells. Spoon 3 to 4 tablespoons of pumpkin pie filling into each shell, filling up to about 1/8 inch from the top edge to allow room for baking expansion.
- Bake Mini Pies: Bake the mini pies in the preheated oven for 25 to 35 minutes, until the centers are slightly jiggly but set, and the crusts turn a golden brown. Remove from oven and let the pies cool completely to set the filling.
- Caramelize the Sugar Topping: Evenly sprinkle superfine or granulated sugar over the surface of each cooled pie. Using a small blow torch, carefully melt and caramelize the sugar until it becomes bubbly and golden brown, approximately 1 minute. Allow the topping to cool slightly so it hardens, forming a crisp brûlée crust.
Notes
- Make sure the pumpkin filling is well chilled before baking for best results.
- If you don’t have a blow torch, you can briefly place the pies under a broiler, watching carefully to avoid burning.
- Use superfine sugar for a smoother caramelized crust.
- These pies are best served the same day to enjoy the crisp brûlée topping.
- Allow pies to cool completely before torching sugar to avoid melting the crust excessively.
Nutrition
- Serving Size: 1 mini pie
- Calories: 250
- Sugar: 17g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
