Mini Crème Brûlée Pumpkin Pies Recipe

Introduction

These Mini Crème Brûlée Pumpkin Pies combine the creamy richness of pumpkin pie filling with a crisp, caramelized sugar topping. Perfectly portioned and beautifully golden, they make an impressive and flavorful treat for fall gatherings.

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

1. Step 1: Arrange oven racks in the upper and lower thirds and preheat to 350°F. On a lightly floured surface, roll out one batch or round of pie dough to 1/4 inch thick. Using a paring knife or 3 1/2-inch round cookie cutter, cut out 12 circles.
2. Step 2: Press each dough circle firmly into the cups of a standard 12-cup muffin tin. Repeat this process using the remaining dough and a second muffin tin.
3. Step 3: In a large bowl, prepare the pumpkin pie filling according to the instructions on the can. Spoon about 3 to 4 tablespoons of filling into each dough-lined cup, leaving about 1/8 inch of space from the top.
4. Step 4: Bake the mini pies for about 40 minutes, swapping the position of the tins top to bottom and front to back halfway through baking. The pies are done when the centers are slightly jiggly and the crust is golden brown. Remove from the oven and transfer the pies to wire racks to cool.
5. Step 5: Sprinkle about a teaspoon of sugar evenly over each pie. Use a small blow torch to caramelize the sugar, carefully avoiding the crust, until it is bubbly and golden brown, about 1 minute. Allow to cool briefly before serving.

Tips & Variations

• For extra depth of flavor, add a pinch of cinnamon or nutmeg to the pumpkin pie filling before baking.
• If you don’t have a blow torch, place the pies under a hot broiler for 1-2 minutes, watching carefully to avoid burning.
• Use homemade pie dough for a buttery, flaky crust if you prefer over store-bought.

Storage

Store leftover mini pumpkin pies in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (about 300°F) for 10 minutes to revive the crust. Avoid microwaving to keep the sugar topping crisp.

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 them and refrigerate without the caramelized sugar topping. Add the sugar and torch it just before serving for best results.

What if I don’t have a blow torch?

You can caramelize the sugar under a broiler for 1-2 minutes, but watch closely to avoid burning the sugar or crust.

Mini Crème Brûlée Pumpkin Pies Recipe

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These Mini Crème Brûlée Pumpkin Pies are a delightful twist on classic pumpkin pie, baked in individual muffin tins for perfectly portioned treats. Featuring a creamy pumpkin pie filling topped with a crisp caramelized sugar crust, these mini pies combine the rich flavors of pumpkin spice with the satisfying crunch of a brûléed sugar topping, perfect for fall gatherings and holiday celebrations.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 24 mini pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Dough

• All-purpose flour, for dusting
• 2 (14-oz.) boxes store-bought pie dough or 2 batches homemade pie dough

Filling

• 1 (30-oz.) can pumpkin pie mix, plus ingredients called for on can (typically eggs, evaporated milk)
• 1/2 cup caster or granulated sugar

Other

• A small blow torch for caramelizing sugar

Instructions

1. Prepare the Oven and Dough: Arrange racks in the upper and lower thirds of your oven and preheat to 350°F (175°C). Lightly flour your work surface and roll out one batch or round of the pie dough to 1/4 inch thickness. Using a paring knife or a 3 1/2 inch round cookie cutter, cut out 12 circles.
2. Form Mini Pie Shells: Press each dough circle into the cups of a standard 12-cup muffin tin, shaping the dough to fit snugly. Repeat this process with the remaining dough and a second muffin tin if making double batch.
3. Prepare the Filling: In a large bowl, prepare the pumpkin pie filling according to the instructions on the can, which usually involves mixing the pumpkin pie mix with eggs and evaporated milk. Then carefully spoon 3 to 4 tablespoons of filling into each prepared pie shell, filling each to about 1/8 inch from the top to allow room for expansion during baking.
4. Bake the Mini Pies: Place the muffin tins in the oven and bake the mini pies for about 40 minutes, rotating the tins from top to bottom and front to back halfway through baking to ensure even cooking. The pies are done when the centers are slightly jiggly but set, and the crusts turn golden brown. Remove from the oven and transfer the tins to wire racks to cool completely.
5. Caramelize the Sugar Topping: Once the pies are cooled, sprinkle an even layer of 1/2 cup caster or granulated sugar over the tops of each pie. Using a small blow torch, caramelize the sugar by moving the flame evenly over the sugar surface, avoiding the crust, until the sugar bubbles and turns a golden brown color, about 1 minute. Allow the sugar to cool and harden for a slightly crisp brûlée crust before serving.

Notes

• You can make this recipe with either store-bought or homemade pie dough depending on your preference.
• If you don’t have a blow torch, you can place the pies under a hot broiler for a short time, watching carefully to avoid burning.
• Allow the pies to cool completely before caramelizing the sugar to prevent melting the crust.
• These mini pies can be prepared a day ahead; just keep the crust crisp by caramelizing sugar right before serving.

Keywords: mini pumpkin pies, crème brûlée pumpkin pie, fall desserts, holiday pies, pumpkin pie recipe, individual pumpkin pies