Name: Mini Pumpkin Creme Brulee Pies Recipe
Prep time: 45 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 cup coconut 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 other milk alternative); 2 large eggs; 2 sheets refrigerated pie crust dough; Cane sugar (for brûlée topping)

If you're craving that perfect fall dessert with a twist, you've got to try this Mini Pumpkin Creme Brulee Pies Recipe. These little pies pack all the cozy pumpkin spice goodness with a crisp caramelized sugar top that's hard to resist!

The image shows several small round tarts with light golden brown crusts. Each tart has one layer of smooth, rich brown filling that is slightly cracked and shiny on top. One tart is stacked on another with the top tart having a single bite taken out, revealing a soft, creamy texture inside. The tarts sit on a silver wire cooling rack placed over a white marbled surface with a soft white tiled background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mini Pumpkin Creme Brulee Pies Recipe
Top Tip
How to Serve Mini Pumpkin Creme Brulee Pies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mini Pumpkin Creme Brulee Pies Recipe

Why You'll Love This Recipe

I’ve made countless pumpkin desserts, but nothing quite hits the spot like these mini creme brulee pies. They’re fun to make, impressive on a platter, and you get that satisfying crunchy brûlée finish in every bite. Trust me, your guests will be asking for the recipe!

Perfect individual portions: Everyone gets their own mini pie, no slicing needed!
Flavor-packed pumpkin filling: Spiced with cinnamon and pumpkin pie spice for that classic taste.
Easy to prepare: Simple steps using refrigerated pie crust to save time.
Show-stopping brûlée topping: Caramelized sugar adds a delightful crunch that's irresistible.

Ingredients & Why They Work

When shopping for the ingredients to make these mini pumpkin creme brulee pies, aim for quality and simplicity. Using coconut sugar adds a lovely depth, but don’t sweat it if all you have is cane sugar. Refrigerated pie crust makes forming these mini pies a breeze, and pumpkin puree—not the pie filling—ensures the perfect texture.

Flat lay of a small white ceramic bowl of coconut sugar, a small white ceramic bowl with ground cinnamon powder, a small white ceramic bowl with pumpkin pie spice, a small white ceramic bowl with salt, a small white ceramic bowl filled with smooth bright orange pumpkin puree, a small white ceramic bowl with creamy milk, two large whole eggs with clean shells, two sheets of pale golden refrigerated pie crust dough neatly stacked, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Coconut sugar: Adds a rich, caramel-like flavor but can be swapped with cane or brown sugar if needed.
Ground cinnamon: Brings warmth and complements the pumpkin beautifully.
Pumpkin pie spice: The essential blend that gives pumpkin pie its iconic flavor.
Salt: A pinch to balance the sweetness and enhance all the spices.
Pumpkin puree: Use pure pumpkin, not the sweetened pie filling, for the best consistency.
Milk or milk alternative: A splash to keep the filling silky and smooth—almond, oat, or soy milk all work well.
Large eggs: Provide structure and richness to the filling.
Refrigerated pie crust dough: Saves time and creates the perfect flaky base.
Cane sugar: For that crunchy brûlée topping you torch right before serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Mini Pumpkin Creme Brulee Pies Recipe is how easy it is to tailor to your own tastes and needs. Whether you want to swap out ingredients for dietary reasons or play up specific flavors, these mini pies are wonderfully adaptable!

Dairy-Free Variation: I’ve swapped the milk for almond or oat milk when friends visit who prefer dairy-free options. It works beautifully and keeps the filling creamy without sacrificing flavor.
Sugar Swap: While I love the deep caramel notes from using coconut sugar, I've used cane or brown sugar as alternatives when that’s what I had on hand—with equally delicious results.
Spice it up: Feel free to adjust the pumpkin pie spice—sometimes I add a pinch more cinnamon or even a little ground ginger to create a warmer, spicier flavor profile perfect for cozy fall days.
No Torch? No Problem: If you don’t have a kitchen torch, placing the pies under a broiler for a minute or two can caramelize the sugar topping—just keep a close eye to avoid burning your lovely pies!

Step-by-Step: How I Make Mini Pumpkin Creme Brulee Pies Recipe

A white muffin tray with twelve cups, each filled halfway with bright orange batter that looks smooth and thick. The batter sits evenly inside white liners in each cup, placed on a white marbled surface. The light shines softly on the tray, showing the creamy texture of the batter and the clean, orderly look of the lined cups. photo taken with an iphone --ar 2:3 --v 7

Step 1: Soften the Pie Crust for Easy Handling

Start by preheating your oven to 400 degrees Fahrenheit. While it warms up, take the refrigerated pie crust dough out of the fridge and let it sit on your counter for about 15 minutes. This softening step is key because it makes rolling and shaping the dough so much easier, reducing the chance of cracks or tears.

Step 2: Whisk Up the Perfect Pumpkin Filling

In a large mixing bowl, combine ½ cup coconut sugar, 2 teaspoons ground cinnamon, 2 teaspoons pumpkin pie spice, and ½ teaspoon salt. Add in one 15-ounce can of pure pumpkin puree (make sure it’s not pumpkin pie filling), 2 tablespoons of your preferred milk, and 2 large eggs. Whisk everything thoroughly until you get a smooth, well-blended batter. The spices and sugar will create a warm, inviting aroma that’s hard to resist!

Step 3: Cut and Shape the Mini Pie Crusts

Lightly flour a clean work surface and roll out your softened pie dough just enough to smooth any creases. Using a 2.5 to 3-inch cookie cutter (or the rim of a glass), cut out circles for your pie bases. Then, gently press each dough circle into the cups of a muffin tin, taking care to mold it snugly against the sides and bottom without stretching.

Step 4: Fill and Bake Your Mini Pies

Spoon roughly 2 tablespoons of the pumpkin filling into each dough-lined muffin cup. Don’t overfill—it should sit nicely just under the rim, ready to set as it bakes. Pop your muffin tin into the preheated oven and bake for 20 minutes. You’ll know it’s done when the filling is set but still slightly jiggly in the center.

Step 5: Cool Before the Grand Finale

Once the pies come out of the oven, let them cool right in the muffin tin for 30 minutes. This resting time helps the filling firm up and the crust stabilize. Afterward, carefully remove each mini pie and place them on a cooling rack to finish cooling completely before topping.

Step 6: Create That Iconic Crème Brûlée Topping

Right before serving, sprinkle the tops of your mini pies generously with cane sugar. Using a kitchen torch, caramelize the sugar by moving the flame evenly over the surface until it melts and forms a crispy, golden brûlée crust. The contrast between the crunchy sugar and smooth pumpkin filling is truly irresistible. Serve immediately and enjoy that perfect crack as you dig in!

Top Tip

These Mini Pumpkin Creme Brulee Pies are a delightful treat, but a few simple tips can make your baking experience even better and the results truly shine.

Resting the Dough: Letting the pie crust sit at room temperature for 15 minutes before cutting and baking makes it much more pliable and less likely to crack or shrink during baking.
Using Coconut Sugar: I love coconut sugar for the filling because it adds a subtle caramel undertone that complements the pumpkin perfectly—just don’t worry if you only have cane or brown sugar on hand.
Brûlée Technique: Torch the sugar topping just before serving for the best crunchy texture, and if you don’t have a kitchen torch, a quick broil works, but keep a close eye on it to prevent burning.
Cooling Time: Allow the pies to cool in the muffin tin for 30 minutes before removing to keep them intact and prevent the crust from breaking or sticking.

How to Serve Mini Pumpkin Creme Brulee Pies Recipe

Several small round tarts with light golden crusts and smooth dark brown fillings sit closely together on a metal cooling rack. Each tart has slightly uneven edges on the crust, and the filling has a firm but textured surface with minor cracks and gentle dips. The metal rack is placed on a white marbled surface seen underneath. The overall look is warm and homemade. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For an extra festive touch, sprinkle a tiny pinch of freshly grated nutmeg or cinnamon on top of the brûlée sugar. A small dollop of whipped cream or a few toasted pecans add texture and richness that pairs wonderfully with the creamy pumpkin filling. Fresh cranberries or a mint leaf can give a beautiful pop of color if you’re serving these at a holiday gathering.

Side Dishes

These mini pies are fantastic on their own, but if you want to create a cozy fall dessert spread, pair them with a warm chai latte, cinnamon-spiced apple cider, or even a scoop of vanilla bean ice cream. A simple bowl of spiced mixed nuts or a small plate of fresh fruit can also balance the sweetness beautifully.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your mini pumpkin creme brulee pies in an airtight container in the refrigerator. They’ll keep fresh and delicious for up to 3 days. Just remember to add the brûlée sugar topping right before serving to keep that crunchy, caramelized finish.

Freezing

You can freeze these mini pies before adding the brûlée topping. Wrap each pie individually in plastic wrap, then place them in a freezer-safe container. They’ll keep well for up to 1 month. When you’re ready to enjoy, thaw overnight in the fridge and torch the sugar topping fresh for that signature crunch.

Reheating

To warm your pies, place them in a 300°F oven for about 10 minutes, just until heated through—be careful not to overheat and dry them out. If the brûlée topping has softened, sprinkle on a bit of cane sugar and carefully torch again to revive the crisp layer.

Frequently Asked Questions:

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree for this recipe, not pumpkin pie filling, because filling contains added sugars and spices that can alter the texture and taste of your pies.

What if I don’t have a kitchen torch for the brûlée topping?

If you don’t have a kitchen torch, you can place the pies under a broiler for 1-2 minutes to caramelize the sugar. Watch closely to avoid burning, and make sure the oven is preheated for even caramelization.

Can I use a milk alternative in the filling?

Absolutely! Feel free to use almond, oat, soy, or any milk alternative you prefer. Just use 2 tablespoons as specified in the recipe.

How many mini pies does this recipe make?

This Mini Pumpkin Creme Brulee Pies Recipe yields about 20 mini pies, perfect for sharing or serving at parties.

Final Thoughts

These Mini Pumpkin Creme Brulee Pies beautifully blend the classic comfort of pumpkin pie with the elegance of a caramelized sugar topping, all in a perfectly sized bite. Whether you’re making them for a casual family dessert or a festive gathering, their creamy filling and crunchy brûlée finish never fail to impress. I hope you enjoy baking and sharing this recipe as much as I do—it brings a little extra warmth and joy to every bite!