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Mini Pumpkin Creme Brulee Pies Recipe

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4.2 from 230 reviews

These Mini Pumpkin Creme Brulee Pies combine the rich, creamy texture of traditional pumpkin pie filling with the elegant caramelized sugar topping of a classic crème brûlée. Perfect for fall gatherings or holiday celebrations, these bite-sized treats are easy to prepare and offer delightful autumn flavors wrapped in a buttery pie crust.

  • Total Time: 45 minutes
  • Yield: 20 mini pies

Ingredients

Filling:

  • 1/2 cup coconut sugar (can substitute cane or brown sugar)
  • 2 tsp ground cinnamon
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 2 tbsp milk (or any milk alternative)
  • 2 large eggs

Additional Ingredients:

  • 2 sheets refrigerated pie crust dough
  • Cane sugar (for brûlée topping)
  • Kitchen torch (for caramelizing sugar)

Instructions

  1. Preheat and prepare pie crust: Preheat your oven to 400°F (200°C). Remove the refrigerated pie crust dough from the fridge and let it rest on the counter for about 15 minutes to soften slightly for easier handling.
  2. Make the pumpkin filling: In a large bowl, combine coconut sugar, ground cinnamon, pumpkin pie spice, salt, pumpkin puree, milk, and eggs. Whisk everything together thoroughly until the mixture is smooth and well blended. Set this filling aside.
  3. Shape the pie crust bases: On a floured surface, roll out the pie dough. Using a 2.5 to 3-inch cookie cutter or the rim of a glass, cut out circles of dough. Gently press each circle into the cups of a muffin tin, making sure the dough fits snugly against the sides without tearing.
  4. Fill and bake: Spoon about 2 tablespoons of the pumpkin filling into each prepared pie crust. Place the muffin tin in the oven and bake for 20 minutes, or until the filling is set and the crust is golden brown.
  5. Cool the pies: Remove the muffin tin from the oven and allow the mini pies to cool inside the tin for 30 minutes. This helps them firm up before you take them out to a cooling rack to cool completely.
  6. Caramelize the topping: When ready to serve, sprinkle a thin layer of cane sugar evenly over each mini pie’s surface. Using a kitchen torch, carefully caramelize the sugar by moving the flame over the sugar until it melts and turns golden brown, forming the signature brûlée crust.
  7. Serve immediately: Enjoy these mini pumpkin crème brûlée pies right away for the best contrast between the creamy filling and the crisp caramelized sugar topping.

Notes

  • You can substitute coconut sugar with brown or cane sugar if preferred.
  • If you do not have a kitchen torch, you can place the pies under a hot broiler for 1-2 minutes to caramelize the sugar, watching carefully to avoid burning.
  • Use any milk alternative such as almond, soy, or oat milk to keep this dairy-free.
  • Make sure to let the pie crust soften before rolling to prevent cracks.
  • These mini pies can be made ahead and refrigerated; caramelize the sugar topping just before serving for the best texture.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/mini-pumpkin-creme-brulee-pies-recipe/