Mini Crème Brûlée Pumpkin
A delightful fall dessert that combines creamy pumpkin filling with a caramelized sugar crust, perfect for holiday gatherings or casual evenings.
Ingredients
For the crust and filling
- 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 Ensure to use a viable substitute for dietary needs.
- 100 g superfine or granulated sugar Can use coconut sugar as an alternative.
- Flour Flour for dusting Use any flour variant as needed.
Instructions
Preparation
- 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.
Baking
- 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.
Finishing Touch
- 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
Store in an airtight container in the refrigerator for up to three days. Wait to caramelize the sugar until just before serving to maintain its crispy texture.