Mini Crème Brûlée Pumpkin Pies
Mini Crème Brûlée Pumpkin Pies are the ultimate fall dessert, combining silky pumpkin custard with a perfectly crisp crust and a crackling caramelized sugar topping. Each bite offers a delightful mix of creamy pumpkin, warm spices, and sweet crunch—a seasonal treat perfect for any gathering or cozy night in.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup pumpkin puree (100% pure)
- 8 oz cream cheese (full-fat, softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 6 mini pie crusts (store-bought or homemade)
Instructions
- Preheat oven to 350°F (175°C) and arrange mini pie crusts on a baking sheet.
- In a mixing bowl, whisk together pumpkin puree, cream cheese, sugar, eggs, and vanilla until smooth.
- Add cinnamon and nutmeg; mix well.
- Pour the filling into each crust until three-quarters full.
- Bake for 25-30 minutes until edges are set but centers jiggle slightly.
- Cool slightly, then sprinkle granulated sugar on top and use a kitchen torch to caramelize until golden brown.
Nutrition
- Serving Size: 1 pie (70g)
- Calories: 210
- Sugar: 14g
- Sodium: 130mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: For added flavor, consider incorporating cardamom or ginger into the spice mix. Store leftovers in an airtight container in the fridge for up to five days; reheat gently before serving.