Mini desserts make every occasion feel special, and these Mini Crème Brûlée Pumpkin Pies are my absolute favorite for holiday gatherings. They combine everything I love about classic pumpkin pie with that irresistible crackly sugar top from crème brûlée – it’s pure magic in every bite!
I first made these for Thanksgiving a few years ago when I wanted something fancier than plain pumpkin pie, but still cozy and familiar. The moment I tapped that first caramelized sugar crust and heard that satisfying *crack*, I knew I had a new family tradition. Now my nieces and nephews actually fight over who gets the last one!
What makes these mini pies so special is how they bring together two beloved desserts. You get the creamy, spiced pumpkin filling we all crave in fall, plus that showstopping brûléed sugar topping that makes everyone feel fancy. They’re the perfect bite-sized treat when you want something impressive but still comforting. Plus, the individual portions mean no messy slicing – just grab and enjoy!
Why You’ll Love These Mini Crème Brûlée Pumpkin Pies
Let me tell you why these little guys will become your new fall obsession. First off, the individual portions are genius – no more fighting over who got the bigger slice of pie! Each one is its own perfect little package of autumnal bliss.
Here’s what makes them so special:
- That crackly caramelized sugar top gives you all the drama of crème brûlée with every bite
- All the classic pumpkin pie flavors you crave, but in a fancier, more elegant package
- They’re make-ahead magic – bake them the day before and just torch the tops when you’re ready to serve
- The mini size means you can sample more desserts (I won’t judge!)
- They look so impressive on a dessert table, but are actually super simple to make
Trust me, once you hear that first satisfying *crack* of the sugar crust, you’ll understand why these have become my go-to holiday dessert!
Mini Crème Brûlée Pumpkin Pies Ingredients
Okay, let’s gather our goodies! Here’s everything you’ll need for these magical little pies:
- 1 9-inch unbaked pie crust (homemade or store-bought – no shame!)
- 1 cup canned pumpkin puree (NOT pie filling – big difference!)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs (room temperature, please!)
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup heavy cream (cold straight from the fridge)
- Additional granulated sugar for that glorious crunchy top
Yes, the temperature notes matter here – room temp eggs blend smoother, and cold cream helps the filling set up nicely!
Ingredient Notes & Substitutions
Pumpkin puree vs. pie filling is the big one – puree is just pumpkin, while filling has sugar and spices already added. If you use pie filling, your pies will be way too sweet! For the heavy cream, evaporated milk works in a pinch, but the texture won’t be quite as rich. Spice blend is totally adjustable – add more cinnamon if that’s your thing! And yes, you can absolutely use a gluten-free pie crust – just make sure it’s the roll-out kind, not a crumb crust. What you can’t substitute? The eggs and pumpkin – they’re the heart of this recipe!
How to Make Mini Crème Brûlée Pumpkin Pies
Alright, let’s get baking! I’ll walk you through each step to create these little autumn masterpieces. Don’t worry – it’s easier than it looks, especially when we break it down.
Preparing the Crusts
First things first – those adorable mini crusts! Roll your dough to about 1/8-inch thickness – too thick and they’ll be doughy, too thin and they’ll tear. I use a 3-inch round cutter (or a glass works in a pinch!) to cut perfect circles. Gently press them into greased mini muffin tins, working from the center outward. If your dough likes to puff, give the bottoms a quick poke with a fork. No fancy tools needed here – just your fingers and a little patience!
Making the Filling
Now for the good stuff – that creamy pumpkin filling! Whisk together your pumpkin puree and sugars first until smooth. Crack in those room-temperature eggs one at a time – this helps prevent lumps. Add your vanilla and spices, then slowly pour in the cold cream while whisking. The key? Scrape down the bowl often! You want everything perfectly blended, but don’t overmix. The filling should coat the back of a spoon nicely – not too thick, not too runny.
Baking & Caramelizing
Fill those crusts about 3/4 full – trust me, they puff up! Bake until the edges are set but the centers still jiggle slightly when you nudge the pan. Let them cool completely, then chill for at least 2 hours – this step is CRUCIAL for the brûlée topping to work. When you’re ready to serve, sprinkle a thin, even layer of sugar (I use about 1/2 tsp per pie). Now the fun part – torch in small circles until you get that perfect amber color. Safety tip: keep the torch moving and don’t linger in one spot too long! That satisfying *crack* when you tap the top? Pure baking bliss.
Expert Tips for Perfect Mini Crème Brûlée Pumpkin Pies
After making these little beauties countless times, I’ve learned all the tricks to absolute perfection. Here are my best tips to make sure yours come out spectacular every single time:
- Chill your mixing bowl before making the filling – it helps everything come together smoother and prevents that dreaded curdling
- Resist the urge to overfill those cute little crusts – 3/4 full is the magic mark unless you want pumpkin volcanoes in your oven!
- Rotate your pans halfway through baking – most ovens have hot spots, and this ensures all your mini pies get equal love
- Move that torch in small circles like you’re painting the sugar – this gives you the most even caramelization without burning
- Serve within 2 hours of caramelizing – the sugar topping stays gloriously crisp that way (but they’re still tasty later!)
Oh, and one bonus tip from experience – make extra! These disappear faster than you’d believe once people hear that first satisfying sugar crack.
Storing and Serving Mini Crème Brûlée Pumpkin Pies
Here’s the best part – you can prep these little pies days ahead! The uncaramelized versions keep beautifully in the fridge for up to 3 days, just tucked under some plastic wrap. Wait to add that sugar topping until right before serving though – nobody likes soggy brûlée!
When it’s showtime, I love dressing them up with a tiny dollop of whipped cream (the canned kind works great in a pinch) and a sprinkle of cinnamon dust. Perfect for when you want that extra “wow” factor. Just remember – once you’ve torched that sugar topping, don’t freeze them! The texture goes all weird. But let’s be honest… they’ll be gone long before that’s ever an issue.
Mini Crème Brûlée Pumpkin Pies Nutrition Information
Now, let’s talk numbers – but remember, these are estimates! Exact values will vary depending on your specific ingredients (like whether you use homemade crust or store-bought). Here’s the breakdown per one adorable mini pie:
| Serving Size: | 1 mini pie |
| Calories: | 180 |
| Total Fat: | 9g |
| Saturated Fat: | 4g |
| Cholesterol: | 45mg |
| Sodium: | 120mg |
| Total Carbohydrates: | 22g |
| Fiber: | 1g |
| Sugars: | 15g |
| Protein: | 3g |
A few things to note – if you use low-fat cream or a sugar substitute, those numbers will change. And hey, we’re talking about dessert here – sometimes the joy factor outweighs the calorie count! But it’s nice to know these little guys aren’t complete diet-busters either.
FAQs About Mini Crème Brûlée Pumpkin Pies
Can I use real pumpkin instead of canned puree?
Absolutely! Roast and puree sugar pumpkins (not carving pumpkins). Just make sure your homemade puree is thick like canned – drain excess liquid in cheesecloth if needed.
How do I fix runny filling?
Chill longer – the filling continues to set in the fridge. If still loose after 4 hours, bake 5 more minutes next time and check your pumpkin puree wasn’t watery.
What if I don’t have a kitchen torch?
Broiler method works! Chill pies on baking sheet, sugar the tops, and broil 1-3 minutes watching closely. Rotate for even browning – it’s trickier but doable!
How far ahead can I make these?
Perfect make-aheads! Bake and chill (without sugar topping) up to 3 days ahead. Add sugar and torch within 2 hours of serving for that perfect crack.
What’s the best sugar for the brûlée topping?
Regular granulated sugar works great, but superfine sugar caramelizes faster and more evenly. Avoid brown sugar – it burns too easily and makes the tops sticky.
Irresistible Mini Crème Brûlée Pumpkin Pies in 3 Simple Steps
- Total Time: 3 hours (includes chilling)
- Yield: 12 mini pies 1x
- Diet: Vegetarian
Description
Mini Crème Brûlée Pumpkin Pies combine the flavors of pumpkin pie and crème brûlée in individual portions with a caramelized sugar top.
Ingredients
- 1 9-inch unbaked pie crust
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup heavy cream
- Additional granulated sugar for topping
Instructions
- Preheat your oven to 350°F (175°C).
- Roll out pie crust and cut into circles to fit mini muffin tin cups.
- Press crust circles into greased mini muffin tin.
- Whisk together pumpkin puree, sugars, eggs, vanilla, spices, and salt.
- Gradually whisk in heavy cream until smooth.
- Fill each crust-lined cup 3/4 full with pumpkin mixture.
- Bake for 20-25 minutes until set.
- Cool completely, then refrigerate for at least 2 hours.
- Sprinkle tops with thin layer of granulated sugar.
- Caramelize sugar with kitchen torch until golden.
- Serve immediately.
Notes
- Chill pies thoroughly before caramelizing
- Use room temperature ingredients for smoother filling
- Work quickly when caramelizing sugar
- Store uneaten pies in refrigerator
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: mini pumpkin pie, crème brûlée, dessert, Thanksgiving, individual desserts