Description
A delightful dessert that combines the flavors of pumpkin and the rich creamy texture of crème brûlée, perfect for fall festivities.
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
- Position oven rack in center and preheat oven to 175°C.
- Lightly dust work surface with flour and roll dough to 6 mm thickness.
- Cut out twelve 9 cm diameter rounds using a cookie cutter or paring knife.
- Place dough rounds into a 12-cup muffin tin, pressing gently to form shells.
- Spoon 45 to 60 ml pumpkin pie filling into each shell, leaving 3 mm from top edge free.
- Bake until crust is golden and filling is slightly set but still jiggles in center, approximately 25 to 35 minutes.
- Remove from oven and allow to cool completely.
- Evenly sprinkle superfine sugar atop each pie.
- Using a small blowtorch, caramelize sugar until bubbly and golden, about 1 minute.
- Let cool briefly before serving.
Notes
- Ensure the caramelized sugar is golden, not burnt, for the best flavor.
- Experiment with homemade pumpkin pie filling for a fresh taste.
- Allow the mini crème brûlées to cool completely for easier handling before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini crème brûlée
- Calories: 200
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg