Description
A delightful fall dessert that combines creamy pumpkin filling with a caramelized sugar crust, perfect for holiday gatherings or casual evenings.
Ingredients
Scale
- 255 g store-bought pie dough or equivalent homemade batch (Use gluten-free option for dietary restrictions.)
- 590 ml store-bought pumpkin pie filling or half batch homemade pumpkin pie filling
- 100 g superfine or granulated sugar (Can use coconut sugar as an alternative.)
- Flour for dusting (Use any flour variant as needed.)
Instructions
- Gather all ingredients and tools you’ll need for the baking process.
- Preheat your oven to 175°C and position the oven rack in the center.
- Lightly dust your work surface with flour and roll your pie dough to about 6 mm thick.
- Cut out twelve 9 cm diameter rounds from the dough.
- Gently place each dough round into a 12-cup muffin tin, pressing down lightly to create the shell shape.
- Spoon 45 to 60 ml of pumpkin pie filling into each shell, leaving about 3 mm from the top edge.
- Bake the muffin tin in the preheated oven for about 25 to 35 minutes until the crust is golden and the filling is set but jiggles in the center.
- Remove the muffin tin from the oven and let the mini desserts cool completely.
- Evenly sprinkle superfine sugar on top of each cooled mini pie.
- Using a small blowtorch, caramelize the sugar until bubbly and golden.
- Let cool briefly before serving to enjoy the crispy sugar crust.
Notes
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini crème brûlée pumpkin
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
Keywords: Mini Crème Brûlée Pumpkin, Pumpkin Dessert, Fall Dessert