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

Scale

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