Mini Crème Brûlée Pumpkin Pies Recipe

I absolutely love the cozy charm of this Mini Crème Brûlée Pumpkin Pies Recipe. It’s like a little autumn celebration all wrapped up in one bite—with the velvety pumpkin filling and that perfectly caramelized sugar topping, each mini pie feels like a luxurious treat. These pies are fantastic when you want something festive, yet easy to share around the table or bring to a gathering without any fuss.

When I first tried this recipe, what really sold me was how effortlessly it combines the creamy richness of crème brûlée with the spiced goodness of pumpkin pie. You’ll find that these mini pies are a delightful way to enjoy classic fall flavors in a fun, bite-sized form. Plus, everyone goes crazy for the crackly sugar top—perfect for impressing guests without hours in the kitchen.

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Ingredients You’ll Need

These ingredients are simple but come together to create a truly special fall dessert. If you’re picking up your supplies, I recommend using fresh pumpkin pie filling for the best flavor, but store-bought works perfectly when pressed for time.

• All-purpose flour: For dusting your work surface so the dough doesn’t stick.
• Pie dough: I love making it homemade for that buttery, flaky texture, but store-bought 9 oz. dough is a great shortcut.
• Pumpkin pie filling: Freshly made or about 2 ½ cups store-bought—whichever suits your schedule and taste buds.
• Superfine or granulated sugar: This is what creates the signature caramelized brûlée crust. Superfine sugar melts more evenly, but granulated works well too.

Variations

I love tweaking this Mini Crème Brûlée Pumpkin Pies Recipe to suit different occasions or dietary needs. Feel free to experiment with spice blends or alternative toppings—you might find a new favorite twist!

• Spice it up: Adding a pinch of cinnamon, nutmeg, or ginger to the pumpkin filling enhances the warmth and depth of flavor; I usually mix in extra spices if I’m making these for guests who love that classic fall vibe.
• Use gluten-free crust: I’ve swapped in gluten-free pie crust for family members with sensitivities, and it bakes beautifully without compromising the flaky texture.
• Maple sugar topping: Instead of plain granulated sugar, try maple sugar for a subtle, woodsy caramel layer—a trick I discovered when wanting an even more autumnal flavor.

How to Make Mini Crème Brûlée Pumpkin Pies Recipe

Step 1: Prep Your Dough and Oven

Start by arranging a rack in the center of your oven and preheat to 350°F (175°C). Lightly flour your work surface so your pie dough doesn’t stick while rolling. Roll the dough out to about ¼ inch thickness—it should be thin but sturdy enough to hold the filling without sogginess. Using a cookie cutter or a sharp paring knife, cut out twelve 3½-inch diameter rounds. I like to use a biscuit cutter because it creates nice clean edges, but any round cutter you have handy works.

Step 2: Shape Crusts in Muffin Tin

Press each dough round gently but firmly into the cups of a standard 12-cup muffin tin. Make sure to shape the edges without stretching the dough too thin to avoid shrinkage during baking. This is one of those steps where a light touch makes a big difference—too much stretching and you might get holes or uneven crusts.

Step 3: Fill and Bake

Spoon 3 to 4 tablespoons of your pumpkin pie filling into each crust, leaving about 1/8 inch of space from the top so the filling can set without overflowing. Baking time is around 25 to 35 minutes—look for the filling to be just slightly jiggly in the center and the crust edges turning golden brown. I usually peek in after 25 minutes; ovens vary, so keep an eye so you don’t overbake.

Step 4: Torch the Sugar and Cool

Once cooled, sprinkle a thin, even layer of superfine or granulated sugar over each pie’s surface. Using a small kitchen blow torch, carefully caramelize the sugar until it bubbles and turns a beautiful golden brown—this will only take about a minute. If you don’t have a torch, you can broil the pies for just a minute or two, but watch closely to avoid burning. Let them cool slightly before serving to allow the sugar crust to harden and give you that satisfying crack when you dig in.

How to Serve Mini Crème Brûlée Pumpkin Pies Recipe

Garnishes

I usually keep the garnishes simple to let the caramelized sugar and pumpkin shine, but a dollop of lightly whipped cream with a dusting of cinnamon or a few toasted pecans on the side always elevates the experience. Sometimes, I sprinkle a tiny pinch of flaky sea salt on top of the brûlée crust just before serving—it’s a little trick I discovered that balances the sweetness perfectly.

Side Dishes

These mini pies pair wonderfully with a warm drink like spiced apple cider or a creamy latte. For a casual brunch or dessert buffet, I like to serve them alongside fresh fruit or a small cheese platter—it creates a lovely balance of flavors and textures for your guests.

Creative Ways to Present

For Thanksgiving or holiday parties, I’ve arranged these pies on rustic wooden boards surrounded by fall leaves and cinnamon sticks—plus, wrapping each mini pie in a mini paper liner adds a cute, polished touch. Another favorite is serving them in individual clear glass ramekins to showcase the custardy filling and brûlée crust.

Make Ahead and Storage

Storing Leftovers

Leftover mini pies keep well stored covered in the refrigerator for up to 3 days. I place them on a plate and cover with plastic wrap to prevent the delicate crust from drying out. Just keep in mind the brûlée crust will soften a bit over time, so for best texture, enjoy them the day you make them whenever possible.

Freezing

I’ve tried freezing these pies without torching the sugar first. Wrap each pie individually in plastic wrap, then place them all in an airtight container in the freezer. When you’re ready to serve, thaw overnight in the fridge and torch or broil the sugar topping fresh. This approach really helps maintain the crisp brûlée texture.

Reheating

To reheat, I gently warm leftover pies in a low oven (around 275°F) for 10-12 minutes just until warmed through—avoid the microwave to prevent soggy crusts. Then, if needed, add a fresh layer of sugar and torch before serving to revive that perfect caramel crunch.

FAQs

Final Thoughts

I love how this Mini Crème Brûlée Pumpkin Pies Recipe brings a fresh twist to two fall favorites—pumpkin pie and crème brûlée—in such a fun, approachable size. Making these has become a little ritual in my seasonal baking, a sure way to impress friends with that perfectly crackled caramel top every time. Give it a try—you’ll enjoy the smiles they bring and the cozy, comforting taste of pumpkin with a decadent finish.

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