Mini Crème Brûlée Pumpkin Pies (Print Version)

Pumpkin purée meets crackly sugar crust in bite-sized desserts perfect for parties and cozy nights.

# Ingredients:

→ Dough and Filling

01 - All-purpose flour, for dusting

02 - 1 batch homemade or 9 oz store-bought pie dough

03 - 1/2 batch best pumpkin pie filling or 2 1/2 cups store-bought pumpkin pie filling

04 - 1/2 cup (95 g) superfine or granulated sugar

# Steps:

01 - Arrange a rack in the center of the oven and preheat to 350°F (175°C). On a lightly floured surface, roll dough until 1/4 inch thick. Using a cookie cutter or paring knife, cut out 12 (3 1/2 inch diameter) rounds.

02 - Press the rounds into the cups of a standard 12-cup muffin tin. Pour 3 to 4 tablespoons of pumpkin pie filling into each cup, leaving about 1/8 inch from the top.

03 - Bake mini pies in the preheated oven until the center is slightly jiggly and the crust is golden brown, about 25 to 35 minutes. Let the pies cool completely.

04 - Sprinkle sugar evenly over the cooled pies. Using a small blow torch, caramelize the sugar until bubbly and golden brown, about 1 minute. Let cool slightly before serving.

# Helpful Notes:

01 - Ensure the dough is rolled evenly to create a uniform crust for all pies.

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