Description
Delightful mini desserts that blend the flavors of autumn with a classic crème brûlée. Perfect for fall gatherings or holiday celebrations.
Ingredients
Scale
- 255 g store-bought pie dough or equivalent homemade batch
- Flour for dusting
- 590 ml store-bought pumpkin pie filling or half batch homemade pumpkin pie filling
- 100 g superfine or granulated sugar
Instructions
- Preheat the oven to 175°C (about 350°F) and position the oven rack in the center.
- Lightly dust your work surface with flour and roll the pie dough to a thickness of about 6 mm.
- Cut out twelve rounds, each 9 cm in diameter.
- Place the dough rounds into a 12-cup muffin tin, pressing gently to form the shells.
- Spoon about 45 to 60 ml of pumpkin pie filling into each shell, leaving about 3 mm of space from the top edge.
- Bake the mini pies for about 25 to 35 minutes until the crust is golden and the filling jiggles slightly in the center.
- Remove the muffin tin from the oven and allow the mini crème brûlées to cool completely.
- Sprinkle superfine sugar evenly atop each mini pie and caramelize sugar with a small blowtorch until bubbly and golden brown, about 1 minute.
- Let cool briefly before serving. Enjoy!
Notes
For best results, avoid overbaking and use superfine sugar for caramelization. Let pies cool completely before adding sugar.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini crème brûlée
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg