Description
Mini Crème Brûlée Pumpkin Pies combine the flavors of pumpkin pie and crème brûlée in individual portions with a caramelized sugar top.
Ingredients
Scale
- 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