Mini Crème Brûlée Pumpkin (Printer-Friendly Version)
Delight in mini pumpkin pies with a caramelized sugar top and flaky crust—ideal for sharing and holidays.
# Required Ingredients:
→ Dough
01 -
255 g store-bought pie dough or equivalent homemade batch
02 -
Flour for dusting
→ Filling
03 -
590 ml store-bought pumpkin pie filling or half batch homemade pumpkin pie filling
→ Topping
04 -
100 g superfine or granulated sugar
# Step-by-Step Instructions:
01 -
Position oven rack in center and preheat oven to 175°C. Lightly dust work surface with flour and roll dough to 6 mm thickness. Cut out twelve 9 cm diameter rounds using a cookie cutter or paring knife.
02 -
Place dough rounds into a 12-cup muffin tin, pressing gently to form shells. Spoon 45 to 60 ml pumpkin pie filling into each shell, leaving 3 mm from top edge free.
03 -
Bake until crust is golden and filling is slightly set but still jiggles in center, approximately 25 to 35 minutes. Remove from oven and allow to cool completely.
04 -
Evenly sprinkle superfine sugar atop each pie. Using a small blowtorch, caramelize sugar until bubbly and golden, about 1 minute. Let cool briefly before serving.
# Handy Cooking Tips:
01 -
Store leftover pies in an airtight container refrigerated for up to 2 days.
02 -
Substitute granulated sugar if superfine sugar is unavailable.
03 -
Dough and filling can be prepared ahead: dough up to 2 weeks, filling up to 3 days.