Description
These Mini Crème Brûlée Pumpkin Pies combine the classic flavors of pumpkin pie with a decadent crème brûlée topping.
Ingredients
Scale
- All-purpose flour, for dusting
- 1 batch homemade or 9 oz. store-bought pie dough
- 1/2 batch best pumpkin pie filling or 2 1/2 cups store-bought pumpkin pie filling
- 1/2 cup (95 g) superfine or granulated sugar
- A small blow torch
Instructions
- Arrange a rack in the center of the oven and preheat to 350°F (177°C). On a lightly floured surface, roll out the pie dough until it is 1/4 inch thick. Using a cookie cutter or a paring knife, cut out 12 rounds that are 3 1/2 inches in diameter.
- Press each dough round into the cups of a standard 12-cup muffin tin to form mini pie shells. Spoon 3 to 4 tablespoons of pumpkin pie filling into each shell, filling up to about 1/8 inch from the top edge to allow room for baking expansion.
- Bake the mini pies in the preheated oven for 25 to 35 minutes, until the centers are slightly jiggly but set, and the crusts turn a golden brown. Remove from oven and let the pies cool completely to set the filling.
- Evenly sprinkle superfine or granulated sugar over the surface of each cooled pie. Using a small blow torch, carefully melt and caramelize the sugar until it becomes bubbly and golden brown, approximately 1 minute. Allow the topping to cool slightly so it hardens, forming a crisp brûlée crust.
Notes
- These pies are perfect for festive gatherings.
- They make a delightful autumn treat.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 250
- Sugar: 20g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Mini Pumpkin Creme Brulee, Pumpkin Pie, Crème Brûlée, Dessert