Mini Crème Brûlée Pumpkin Pies

Isabella

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

Cook Time 35

Total Time 55

Servings: 12 mini pies

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

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
½ 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
½ cup 95 g superfine or granulated sugar

Method

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.
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.
Bake for 25–35 minutes, or until the crust is golden and the centers wobble slightly. Cool completely in the tin.
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.