My 4-Ingredient Mini Crème Brûlée Pumpkin Pies Combine 2 Favorite Desserts
Pumpkin pie and creme brûlée is the dessert crossover that is changing the game this fall. Think silky pumpkin pie with a thin layer of caramelized sugar on top, encased by flaky, buttery pie dough. It’s like pumpkin pie and creme brûlée had a baby, and she’s a perfect 10.
- 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 c. caster or granulated sugar
- A small blow torch
- Arrange racks in upper and lower thirds of oven; preheat to 350°. On a lightly floured surface, roll 1 batch or round of dough to 1/4" thick. Using a paring knife or a round cookie cutter, cut out 12 (3 1/2"-diameter) circles.
- Press each dough round into a cup of a standard 12-cup muffin tin. Repeat with remaining dough and another 12-cup muffin tin.
- In a large bowl, prepare filling according to can directions. Pour 3 to 4 Tbsp. pumpkin pie filling into each cup, filling until about 1/8" from the top.
- Bake mini pies, rotating tins top to bottom and front to back halfway through, until the center is slightly jiggly and crust is golden brown, about 40 minutes. Transfer to wire racks and let cool.
- Sprinkle sugar over pies. Using torch, caramelize sugar, avoiding crust, until bubbly and golden brown, about 1 minute. Let cool slightly.
1 hr
Cal/Serv: 12
Pumpkin pie and creme brûlée is the dessert crossover that is changing the game this fall. Think silky pumpkin pie with a thin layer of caramelized sugar on top, encased by flaky, buttery pie dough. It’s like pumpkin pie and creme brûlée had a baby, and she’s a perfect 10.
The best part about this creation? One word: mini.
These little pies are made to share, so this is the perfect recipe for your next Friendsgiving, or for anyone who is tired of the standard pumpkin pie at your next holiday event. If you don’t have superfine sugar on hand, granulated sugar will also work great for brûlée-ing these pies.
You can make the dough up to 2 weeks ahead and the filling up to 3 days ahead so that, on the day of, all you need to do is bake and assemble. If you manage to have any left on the plate at the end of the day, store any leftovers in an airtight container in the fridge for up to 2 days. Made this recipe?
Rate and review it below!
Ingredients
- 1/2 cup caster or granulated sugar
