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These mini crème brûlée pumpkin pies offer a fresh twist on the traditional pumpkin pie everyone loves. Imagine a smooth pumpkin custard with a crackling sugar topping, all nestled in a tender, flaky crust. Perfectly portioned to share or savor solo, these bite-sized treats are ideal for holiday gatherings or cozy nights in.
Ingredients
- All-purpose flour: for dusting the work surface, which prevents sticking and helps with rolling the dough smoothly
- Pie dough: One batch of homemade pie dough for the best buttery, flaky crust or 9 ounces of quality store-bought dough for convenience
- Pumpkin pie filling: About two and a half cups of pumpkin pie filling or a half batch of your favorite homemade filling to keep the pumpkins rich and flavorful
- Superfine sugar: Half a cup of superfine sugar to create that classic caramelized brûlée crust. If you do not have superfine sugar, regular granulated sugar works just fine
- Kitchen blow torch: You will also need a small kitchen blow torch to caramelize the sugar evenly and quickly
Step-by-Step Instructions
- Slicing Out the Dough:
- Roll out your dough on a lightly floured surface until it is about one quarter inch thick. Use a cookie cutter or a sharp paring knife to cut out twelve rounds, each about three and a half inches across. This size will fit perfectly in a standard muffin tin.
- Forming the Mini Pies:
- Press the dough rounds gently into the cups of a 12-cup muffin pan. Make sure the dough is molded up the sides to hold the filling securely. Then spoon three to four tablespoons of pumpkin pie filling into each crust, leaving about one eighth of an inch of space at the top to prevent overflow during baking.
- Baking to Perfection:
- Put the muffin tin in an oven preheated to 350 degrees Fahrenheit and bake for 25 to 35 minutes. The filling should still have a gentle jiggle in the middle when you shake the pan slightly, and the crust should turn a golden brown. Let the pies cool completely on a wire rack before moving to the next step.
- Brûlée the Sugar Topping:
- Sprinkle a thin, even layer of sugar over the filling in each mini pie. Use a kitchen blow torch to caramelize the sugar by moving the flame steadily across the surface until the sugar bubbles and turns a rich golden brown. Let the pies cool for a few minutes so the sugar hardens into a crisp shell before serving.
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Storage Tips
To keep the crust from becoming soggy, refrigerate the pies uncovered for about 30 minutes before covering loosely with plastic wrap or storing in an airtight container. Avoid stacking them to preserve the delicate brûlée topping. For best flavor, eat within two days.
Ingredient Substitutions
If you do not have access to pumpkin pie filling, you can mix canned pumpkin puree with brown sugar, cinnamon, nutmeg, and a pinch of salt to create your own filling in minutes. For the crust, a pre-made tart shell can also work in place of the rolled dough with some adjustments in baking time.
Serving Suggestions
These mini pumpkin pies pair beautifully with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. For a festive touch, sprinkle ground cinnamon or chopped toasted pecans on top. They also stand on their own perfectly as a sweet bite after any meal.
Cultural Context
Pumpkin pie is a classic symbol of American fall and Thanksgiving traditions, but combining it with the luxurious crème brûlée-inspired brûlée topping adds a French twist that elevates this humble dessert. These mini pies add both elegance and fun, bringing together two beloved dessert worlds in one.
Pro Tips
Make sure to let the pies cool fully before torching the sugar to prevent melting the filling under the sugar crust. Use steady, sweeping motions with the torch to avoid burning any single spot and achieve an even caramelization. If you are new to using a kitchen blow torch, practice with sugar on a small plate first to get comfortable with the timing and distance from the surface.
Common Recipe Questions
- → What type of dough works best for these pies?
Both homemade and store-bought pie dough work well. Homemade dough offers a flaky, buttery texture, while store-bought saves time without sacrificing quality.
- → Can I use regular granulated sugar for the brûlée topping?
Yes, granulated sugar can be used if superfine sugar isn’t available. It caramelizes nicely under the torch to create a crisp topping.
- → How do I prevent the crust from becoming soggy?
Baking the pies until the crust is golden and the filling is just set helps maintain a crisp shell. Using a muffin tin ensures even cooking and holds the dough's shape.
- → What’s the best way to caramelize the sugar topping?
A small culinary torch is ideal for evenly melting and caramelizing the sugar quickly without heating the filling excessively.
- → Can these mini pies be prepared in advance?
Yes, dough can be made up to two weeks early and filling up to three days before assembly and baking, making these easy to prepare ahead.
- → How should leftovers be stored?
Store any uneaten pies in an airtight container in the refrigerator for up to two days to maintain freshness.