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These mini crème brûlée pumpkin pies are my solution for when you want both creamy holiday pie and that irresistible caramelized sugar crust in every bite. This recipe brings together the comfort of classic pumpkin pie and the elegance of crème brûlée in a handheld size that everyone can enjoy at parties or as an anytime treat.
My family fell in love with these pies last Thanksgiving and now my niece asks for them for her birthday too. They have quickly become the treat everyone looks forward to at our celebrations.
Ingredients
- All-purpose flour for dusting: adds structure while rolling out the dough use a fine white flour for even rolling
- Homemade or store-bought pie dough: ensures a flaky crispy crust I find refrigerated or homemade dough gives the best structure be sure it is cold
- Pumpkin pie filling: ready to use or homemade blend for the richest flavor look for filling that is not runny and has visible spices mixed in
- Superfine or granulated sugar: helps create the signature caramelized top superfine melts faster and more evenly but granulated works great
Step-by-Step Instructions
- Prepare the Dough:
- Lightly dust your work surface with flour to prevent sticking Roll the pie dough to one quarter inch thickness for the perfect mini pie crust
- Cut and Shape the Crust:
- With a three and one half inch round cutter or a sharp paring knife cut out twelve circles from the dough Carefully press each dough round into a muffin tin cup making sure there are no cracks up the sides
- Fill the Pies:
- Spoon three to four tablespoons of pumpkin pie filling into each crust stopping just below the rim of the shell This prevents bubbling over and keeps the pies looking tidy
- Bake to Perfection:
- Bake the pies at three hundred fifty degrees on the middle oven rack for twenty five to thirty five minutes Watch for the centers to look just a bit jiggly and the crusts to achieve a golden brown color Remove from oven and let them cool completely so the custard sets
- Caramelize the Tops:
- Sprinkle a generous teaspoon of sugar evenly over each pie Use a kitchen blow torch moving slowly so the sugar melts and bubbles to a deep amber without burning Allow to cool for one to two minutes so a crisp candy top forms
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My favorite part is torching the sugar because it always surprises the kids and fills the kitchen with a warm caramel aroma. My grandmother was the first to introduce me to crème brûlée so combining it with pumpkin feels like a family tribute every time.
Storage Tips
Let pies cool to room temperature before covering and refrigerating to keep the crust crisp Store in a single layer in an airtight container for up to four days For best results torch the sugar just before serving so the topping stays crunchy
Ingredient Substitutions
You can swap pumpkin pie filling for sweet potato pie filling or butternut squash puree for a fun twist If you do not have a kitchen torch try a broiler set on high but watch closely to avoid burning
Serving Suggestions
Serve pies at room temperature or lightly chilled Accompany with whipped cream or a scoop of vanilla ice cream for extra indulgence These little pies make a beautiful addition to dessert buffets and festive brunches
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Cultural and Historical Context
Crème brûlée is a French classic known for its rich custard and burnt sugar crust while pumpkin pie is an essential American holiday dessert Combining the two brings a creative fusion that honors both traditions and makes any meal feel extra special
Recipe FAQs
- → How do you achieve the caramelized sugar topping?
Sprinkle an even layer of sugar on the cooled pies and use a kitchen torch to melt and caramelize until golden brown.
- → Can I use store-bought pie dough?
Yes, store-bought dough works well for convenience, but homemade dough offers a richer flavor and flakier texture.
- → Is it possible to make these ahead?
You can bake the pies a day ahead; add and torch the sugar just before serving for the best texture.
- → What if I don't have a kitchen torch?
While a torch yields the best crust, broiling briefly in the oven can substitute—watch closely to avoid burning.
- → How should leftover pies be stored?
Store any extras in an airtight container in the refrigerator. The sugar topping may soften but remains flavorful.