Print

Mini Crème Brûlée Pumpkin Pies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in Mini Crème Brûlée Pumpkin Pies, a delightful fall dessert that perfectly blends creamy pumpkin filling with a crispy caramelized sugar topping. These elegant bite-sized treats are ideal for gatherings or cozy nights at home, offering a refined twist on traditional pumpkin pie. Their rich flavors and stunning presentation will impress guests and satisfy your sweet cravings, making them a must-try this season.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 cup pumpkin purée
  • 1/2 cup heavy cream
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • Pinch of salt
  • 1 egg
  • 2 tablespoons granulated sugar, for caramelizing

Instructions

  1. Preheat oven to 350°F (175°C) and lightly grease mini tart pans or muffin tin.
  2. In a bowl, mix flour and salt; cut in cold butter until crumbly. Add ice water gradually until dough forms. Press into tart pans and chill for 10 minutes.
  3. Whisk together pumpkin purée, heavy cream, brown sugar, vanilla extract, spices, salt, and egg until smooth.
  4. Fill prepared crusts with pumpkin mixture and bake for 20–25 minutes or until set. Cool to room temperature.
  5. Before serving, sprinkle granulated sugar on top of each mini pie and use a kitchen torch to caramelize the sugar until golden.

Nutrition

Find it online: https://tastybygrace.com/mini-creme-brulee-pumpkin-pies/