Mini Crème Brûlée Pumpkin Pies Recipe

Introduction

These Mini Crème Brûlée Pumpkin Pies combine the creamy texture of pumpkin custard with a crisp, caramelized sugar topping for a delightful autumn treat. Perfectly portioned in muffin tins, they are an elegant twist on traditional pumpkin pie.

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 (175°C). Lightly dust a clean surface with flour and roll out one batch or round of pie dough to about 1/4 inch thick. Use a paring knife or a 3 1/2-inch round cookie cutter to cut out 12 circles.
2. Step 2: Gently press each dough circle into the cups of a standard 12-cup muffin tin. Repeat with the remaining dough and a second 12-cup muffin tin.
3. Step 3: In a large bowl, prepare the pumpkin pie filling according to the instructions on the canned mix. Spoon 3 to 4 tablespoons of the filling into each prepared crust, filling almost to the top, about 1/8 inch below the edge.
4. Step 4: Bake the mini pies, swapping the racks and rotating tins halfway through baking, until the filling is slightly jiggly in the center and the crusts are golden brown—about 40 minutes. Remove from the oven and transfer tins to wire racks to cool completely.
5. Step 5: Sprinkle about a half teaspoon of sugar over each cooled pie. Using a small blow torch, carefully caramelize the sugar topping, avoiding the crust edges, until it bubbles and turns golden brown, about 1 minute. Allow pies to cool slightly before serving.

Tips & Variations

• For an extra flaky crust, use cold butter in your homemade dough and keep everything chilled before baking.
• If you don’t have a blow torch, you can broil the pies for 1–2 minutes to caramelize the sugar—watch closely to prevent burning.
• Add a pinch of cinnamon or nutmeg to the sugar topping before torching for added spice flavor.
• Use canned pumpkin puree with your own spice mix if you prefer fresh-made filling.

Storage

Store the mini pumpkin pies in an airtight container in the refrigerator for up to 3 days. To preserve the crisp caramel topping, add the sugar and torch just before serving. Reheat gently in a low oven or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pies ahead of time?

You can prepare and bake the pies a day ahead, but for the best caramelized topping, sprinkle sugar and torch it right before serving.

What if I don’t have a blow torch?

You can use your oven’s broiler to caramelize the sugar. Place the pies under the broiler for 1 to 2 minutes, watching carefully to avoid burning.

Mini Crème Brûlée Pumpkin Pies Recipe

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These Mini Crème Brûlée Pumpkin Pies combine the comforting flavors of traditional pumpkin pie with a delicate brûlée topping. Perfectly portioned for gatherings or festive occasions, these pies feature a crisp, buttery crust filled with creamy pumpkin pie filling and a sweet, caramelized sugar crust achieved using a blow torch.

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

Ingredients

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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 the can (commonly eggs, evaporated milk, or sweetened condensed milk)
• 1/2 cup caster or granulated sugar

Other

• A small blow torch

Instructions

1. Preheat and Prepare Dough: Arrange oven racks in the upper and lower thirds of the oven and preheat 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 a 3 1/2-inch diameter round cookie cutter, cut out 12 circles.
2. Form Pie Crusts: Press each dough circle into the cups of a standard 12-cup muffin tin, shaping them to form mini pie shells. Repeat the process with the remaining dough and a second muffin tin to make a total of 24 pie shells.
3. Prepare Filling and Fill Pies: In a large bowl, prepare the pumpkin pie filling according to the instructions on the can, which typically involves mixing with eggs and milk. Pour about 3 to 4 tablespoons of the pumpkin pie filling into each dough-lined muffin cup, filling them until about 1/8 inch from the top.
4. Bake the Mini Pies: Place the muffin tins in the oven and bake for approximately 40 minutes, rotating the tins from top to bottom and front to back halfway through the baking time to ensure even cooking. The pies are done when the centers are slightly jiggly but set, and the crusts are golden brown. Transfer the pies to wire racks to cool.
5. Caramelize Sugar Topping: Once the mini pies have cooled, sprinkle a thin, even layer of sugar over each one. Using a small blow torch, carefully caramelize the sugar by heating it until it bubbles and turns golden brown, taking care to avoid burning the crust. This process should take about 1 minute per pie. Allow the caramelized sugar to cool slightly before serving.

Notes

• For best results, use chilled pie dough to prevent shrinking during baking.
• If you do not have a blow torch, you can use the broiler setting in your oven, but watch carefully to avoid burning the sugar.
• The pumpkin pie mix may require additional ingredients such as eggs and evaporated milk; follow the can’s instructions carefully.
• Allow pies to cool completely before caramelizing the sugar for a crisp brûlée topping.

Keywords: mini pumpkin pies, crème brûlée, pumpkin dessert, holiday pies, pumpkin pie recipe, caramelized sugar topping