Description
These Mini Crème Brûlée Pumpkin Pies are a delightful twist on traditional pumpkin pie, featuring individual-sized portions with a caramelized sugar topping. Perfect for fall gatherings or holiday desserts, they combine a flaky crust with rich pumpkin filling and a crisp brûléed sugar crust.
Ingredients
Scale
Pie Dough
- All-purpose flour, for dusting
- 1 batch homemade or 9 oz. store-bought pie dough
Pumpkin 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
Instructions
- Prepare Oven and Dough: Arrange a rack in the center of the oven and preheat to 350°F (175°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 Shells: Press each dough round gently into the cups of a standard 12-cup muffin tin, shaping them into mini pie shells. This will hold the pumpkin filling securely during baking.
- Fill and Bake: Spoon 3 to 4 tablespoons of pumpkin pie filling into each mini pie shell, filling until about 1/8 inch from the top edge. Bake the mini pies in the preheated oven for 25 to 35 minutes until the filling is set but still slightly jiggly in the center and the crust is golden brown. Then, remove from oven and allow pies to cool completely.
- Caramelize Sugar Topping: Evenly sprinkle about 1/2 cup superfine or granulated sugar over the tops of the cooled pies. Using a small kitchen blow torch, carefully torch the sugar until it bubbles and achieves a golden brown, crisp crème brûlée-style crust, which should take about 1 minute. Let the pies cool slightly before serving to allow the topping to harden.
Notes
- You can use homemade or store-bought pie dough based on preference or convenience.
- If you don’t have a kitchen torch, briefly broiling the pies under the oven’s broiler can caramelize the sugar, but watch closely to prevent burning.
- Ensure pies cool completely before torching sugar to prevent melting the crust.
- Superfine sugar works best for an even caramelized topping because it melts quickly and smoothly.
- These mini pies are perfect for individual servings and easy portion control for guests.
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
