Mini Crème Brûlée Pumpkin Pies Recipe
Introduction
These Mini Crème Brûlée Pumpkin Pies are a delightful twist on a fall classic. With a creamy pumpkin filling and a perfectly caramelized sugar top, they’re an impressive yet simple dessert for any occasion.
Ingredients
- All-purpose flour, for dusting
- 2 (14-oz.) boxes store-bought or 2 batches homemade pie dough
- 1 (30-oz.) can pumpkin pie mix, plus ingredients called for on can
- 1/2 cup caster or granulated sugar
- A small blow torch
Instructions
- Step 1: Arrange racks in the upper and lower thirds of the oven and preheat to 350°F. On a lightly floured surface, roll one batch or round of dough to 1/4 inch thick. Using a paring knife or a 3 1/2-inch round cookie cutter, cut out 12 circles.
- Step 2: Press each dough circle into a cup of a standard 12-cup muffin tin. Repeat with the remaining dough and a second 12-cup muffin tin.
- Step 3: In a large bowl, prepare the pumpkin pie filling according to the can’s directions. Spoon 3 to 4 tablespoons of filling into each dough-lined cup, filling until about 1/8 inch from the top.
- Step 4: Bake the mini pies, rotating the tins top to bottom and front to back halfway through baking. Bake until the centers are slightly jiggly and the crusts are golden brown, about 40 minutes. Transfer to wire racks and let cool completely.
- Step 5: Sprinkle about a teaspoon of sugar evenly over each mini pie. Using a small blow torch, caramelize the sugar carefully, avoiding the crust, until bubbly and golden brown, about 1 minute. Let cool slightly before serving.
Tips & Variations
- For extra depth, add a pinch of cinnamon or nutmeg to the pie filling before baking.
- If you don’t have a blow torch, briefly broil the pies on a high rack, watching carefully to avoid burning.
- Use homemade pie dough for a richer, flakier crust, or store-bought for convenience.
Storage
Store any leftover mini pies in an airtight container in the refrigerator for up to 3 days. To refresh the caramelized sugar top, you can briefly use the blow torch again just before serving. These pies are best enjoyed slightly chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these mini pies ahead of time?
Yes, you can bake the pies a day in advance and store them refrigerated without the caramelized sugar. Caramelize the sugar just before serving for best results.
What if I don’t have a blow torch?
If you don’t have a blow torch, place the pies under a hot broiler for 1–2 minutes to caramelize the sugar, watching closely to prevent burning.
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Mini Crème Brûlée Pumpkin Pies Recipe
- Total Time: 1 hour
- Yield: 24 mini pies 1x
Description
These Mini Crème Brûlée Pumpkin Pies combine the creamy texture of traditional pumpkin pie filling with a crisp, caramelized sugar topping reminiscent of crème brûlée. Perfect as an elegant fall dessert, these bite-sized pies are baked in muffin tins for easy portioning and finished with a torch to create a beautiful golden crust on top.
Ingredients
Pie Dough
- All-purpose flour, for dusting
- 2 (14-oz.) boxes store-bought pie dough or 2 batches homemade pie dough
Pumpkin Pie Filling
- 1 (30-oz.) can pumpkin pie mix, plus ingredients called for on can
Topping
- 1/2 cup caster or granulated sugar
Instructions
- Prepare Oven and Dough: Arrange oven racks in the upper and lower thirds and preheat the oven to 350°F. On a lightly floured surface, roll out one batch or round of pie dough to about 1/4-inch thickness. Using a paring knife or 3 1/2-inch diameter round cookie cutter, cut out 12 circles from the dough.
- Form Pie Shells: Press each dough circle into the cups of a standard 12-cup muffin tin. Repeat the process with the remaining dough and a second muffin tin to make a total of 24 mini pie shells.
- Fill Pies with Pumpkin Mixture: In a large bowl, prepare the pumpkin pie filling according to the instructions on the can. Spoon 3 to 4 tablespoons of the pumpkin pie filling into each dough-lined muffin cup, filling each until about 1/8 inch from the top edge.
- Bake the Mini Pies: Place the muffin tins in the oven and bake, rotating the tins top to bottom and front to back halfway through baking, until the filling center is slightly jiggly and the crust is golden brown. This should take approximately 40 minutes. Remove from the oven and transfer the pies to wire racks to cool.
- Caramelize the Sugar Topping: Sprinkle the caster or granulated sugar evenly over the tops of the mini pies. Using a small kitchen blow torch, caramelize the sugar by heating it until bubbly and golden brown, taking care to avoid caramelizing or burning the crust. This should take about 1 minute. Let the pies cool slightly before serving.
Notes
- For best results, use store-bought pumpkin pie filling or prepare homemade filling following can instructions for consistent flavor and texture.
- A small kitchen torch is essential for achieving the signature caramelized top; if unavailable, a broiler can be used cautiously as an alternative.
- The mini pies can be assembled ahead of time and refrigerated before baking to save time.
- Allow pies to cool completely to room temperature before caramelizing the sugar to prevent melting crust edges.
- These mini pies are best served fresh but can be stored in an airtight container in the refrigerator up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: mini pumpkin pies, crème brûlée pumpkin pies, fall dessert, caramelized sugar topping, bite-sized pumpkin pies
