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Mini Crème Brûlée Pumpkin Pies

Mini Crème Brûlée Pumpkin Pies

These Mini Crème Brûlée Pumpkin Pies combine creamy pumpkin filling with a crackly caramelized sugar topping for a bite-sized treat that’s elegant, cozy, and perfect for fall. Simple to make and stunning to serve, they’re ideal for holiday parties, gatherings, or anytime you want a fun twist on classic pumpkin pie.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 mini pies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Mini Pie Shells
  • All-purpose flour For dusting work surface
  • 9 oz Pie dough (homemade batch or store-bought) Slightly chilled
Pumpkin Filling
  • 2 1/2 cups Pumpkin pie filling (store-bought or 1/2 batch homemade) Room temperature
Crème Brûlée Topping
  • 1/2 cup Superfine or granulated sugar

Method
 

  1. Preheat oven to 350°F (180°C). Dust your work surface with flour. Roll out the dough to 1/4 inch thick and cut out 12 circles about 3 1/2 inches wide.
  2. Press each dough circle into a muffin tin cup. Add 3–4 tablespoons of pumpkin filling to each crust, leaving 1/8 inch at the top.
  3. Bake for 25–35 minutes, or until the crust is golden and the centers wobble slightly. Cool completely in the tin.
  4. Sprinkle a thin, even layer of sugar on each cooled pie. Use a kitchen torch to melt and caramelize the sugar until amber and crisp. Let the sugar harden, then serve.

Notes

Cool completely before torching to ensure a crisp sugar shell. Superfine sugar melts more evenly, but regular sugar works fine. Add cinnamon or nutmeg to the sugar for extra flavor.