Mini Crème Brûlée Pumpkin Pies

Mini Crème Brûlée Pumpkin Pies are the perfect bite-sized treat when you want something creamy, cozy, and a little fancy without extra effort. These mini pies take the warm, spiced goodness of classic pumpkin pie and top it with that signature crackly brûlée layer everyone loves. In just a few simple steps, you get a dessert that feels special, looks impressive, and tastes like fall in every bite. Whether you’re hosting a holiday party or craving a sweet snack, these little pies deliver big flavor.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy – Simple steps and basic ingredients make this a no-stress dessert.
• Perfect for Parties – Mini size = great for sharing and serving.
• Two Desserts in One – Creamy pumpkin pie filling meets a caramelized crème brûlée topping.
• Crowd-Pleaser – That crunchy sugar layer is irresistible.
• Unique Twist – Brûlée topping adds texture and elegance you won’t get from basic pumpkin pie.

This recipe stands out because the brûlée finish adds a fancy touch without any complicated technique. It’s warm, comforting, and guaranteed to impress guests with every shiny, crackly bite.

Ingredients Needed

For the Mini Pie Shells

• All-purpose flour, for dusting
• 1 batch homemade pie dough or a 9 oz. store-bought pie crust
  Tip: Slightly chilled dough is easier to roll and cut.

For the Pumpkin Filling

• 1/2 batch best pumpkin pie filling or 2 1/2 cups store-bought pumpkin pie filling
  Room-temperature filling spreads more smoothly.

For the Crème Brûlée Topping

• 1/2 cup (95 g) superfine or granulated sugar

How to Make Mini Crème Brûlée Pumpkin Pies

Step 1 — Prep the Dough

Arrange your oven rack in the center and preheat to 350°F (180°C). Dust your work surface with flour, then roll out the pie dough to about 1/4 inch thick. Use a cookie cutter or small knife to cut out 12 circles, each about 3 1/2 inches wide.
Tip: If the dough warms up and becomes too soft, chill it for a few minutes to keep the shapes clean.

Step 2 — Fill the Muffin Tin

Gently press each dough circle into the cups of a standard 12-cup muffin tin. Add 3 to 4 tablespoons of pumpkin filling to each crust, stopping just 1/8 inch below the rim.
Visual cue: The filling should look level and smooth.

Step 3 — Bake the Mini Pies

Bake for 25–35 minutes, or until the crust turns golden and the centers wobble slightly when you nudge the pan. Let the pies cool completely in the tin.
Why this matters: Cooling lets the filling set, so the topping forms properly.

Step 4 — Add the Brûlée Topping

Sprinkle a thin, even layer of sugar on each cooled pie. Using a kitchen torch, melt the sugar until it bubbles, turns amber, and forms a crisp shell. This takes about 1 minute. Let the tops cool for a moment so the sugar hardens before serving.
Tip: Keep the torch moving to avoid burning one spot.

Serving and Storage Tips

• Serve these mini pies at room temperature for the best creamy texture.
• Add whipped cream or a tiny mint leaf for a cute, festive look.
• Store leftovers in the fridge, uncovered for the first hour (so the brûlée stays crisp), then loosely covered for up to 3 days.
• If the sugar softens in the fridge, re-torch lightly just before serving.

Helpful Notes

• Superfine sugar melts more evenly, but regular sugar also works.
• Don’t skip cooling—warm pies will cause the sugar topping to turn sticky instead of glassy.
• Try adding a pinch of cinnamon or nutmeg to the topping for extra flavor.
• You can bake the mini pies a day ahead and brûlée them right before serving.

Conclusion

Mini Crème Brûlée Pumpkin Pies bring the best of fall flavor and fancy dessert style together in one tiny, tasty treat. They’re easy to make, fun to serve, and guaranteed to wow anyone who cracks into that caramelized sugar top. Whether for holidays, parties, or a cozy night at home, these little pies are a sweet win every time.

If you try this recipe, please leave a comment and a star rating—I’d love to hear what you think! And don’t forget to share your pies on Pinterest or Facebook.
What twist would you add to make these mini pies your own? Let me know below!

Frequently Asked Questions (FAQ)

Can I use store-bought crust?

Yes! A 9 oz. store-bought pie dough works perfectly and saves time.

Can I make these gluten-free?

Absolutely—just use a gluten-free pie dough. The filling and topping are naturally gluten-free.

My sugar didn’t get crunchy. What went wrong?

The pies may have been too warm. Cool completely before adding the sugar and torching.

Can I freeze these mini pies?

You can freeze them before adding the brûlée topping. Thaw, then torch the sugar right before serving.

How thick should the filling be?

It should be smooth and pourable—similar to pancake batter. Too thick, and the pies may bake unevenly.