Description

These Mini Pumpkin Creme Brulee Pies combine the classic flavors of pumpkin pie with a delightful caramelized sugar topping, offering a bite-sized dessert that's perfect for any occasion. With a creamy pumpkin filling spiced with cinnamon and pumpkin pie spice, nestled in a flaky pie crust and finished with a crunchy brûlée topping, these mini pies are both elegant and easy to make.

Ingredients

Scale

Pie Filling

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

Crust

2 sheets refrigerated pie crust dough

Topping

Cane sugar (for brûlée topping)

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Instructions

Preheat and Rest Dough: Preheat your oven to 400 degrees Fahrenheit. Remove the refrigerated pie crust dough from the fridge and let it rest on the counter for 15 minutes to soften for easier handling.
Prepare Filling: In a large mixing bowl, combine the coconut sugar, ground cinnamon, pumpkin pie spice, salt, pumpkin puree, milk, and eggs. Whisk thoroughly until the mixture is smooth and well blended. Set aside.
Cut and Place Crust: Lightly flour a clean surface and roll out the softened pie crust dough. Using a 2.5 to 3-inch cookie cutter or the top of a glass, cut out circles for the mini pie bases. Gently press each dough circle into the cups of a muffin tin, molding it to fit the edges.
Fill and Bake: Spoon about 2 tablespoons of the pumpkin filling into each dough-lined muffin cup. Bake in the preheated oven for 20 minutes, or until the filling is set.
Cool Pies: Remove the muffin tin from the oven and allow the mini pies to cool in the tin for 30 minutes. After cooling, carefully remove each pie and transfer to a cooling rack to cool completely.
Brûlée Topping: Just before serving, sprinkle the tops of the pies generously with cane sugar. Use a kitchen torch to caramelize the sugar until it forms a golden, crunchy brûlée topping. Serve immediately for best texture and flavor.

Notes

Use coconut sugar for a deeper flavor but cane or brown sugar can be substituted without issue.
Letting the pie crust dough rest helps prevent shrinking during baking.
If you don't have a kitchen torch, placing the pies under a broiler for a minute or two can caramelize the sugar, but watch carefully to avoid burning.
These mini pies can be stored in the refrigerator for up to 3 days but the brûlée topping is best caramelized just before serving.
Try using different milk alternatives like almond, oat, or soy milk to suit dietary preferences.

Nutrition

Serving Size: 1 mini pie
Calories: 150 kcal
Sugar: 10 g
Sodium: 140 mg
Fat: 7 g
Saturated Fat: 3 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 55 mg