I hate to be the one to say it, but you’ve been eating your pumpkin pie all wrong. Don’t worry—I’ve got you. These mini creme brûlée pumpkin pies are going to change the game completely. Think silky pumpkin pie with a thin layer of caramelized sugar on top, encased by flaky, buttery pie dough. It’s like pumpkin pie and creme brûlée had a baby, and she’s a perfect 10. The best part about this creation? One word: mini. These little pies are made to share, so this is the perfect recipe for your next Friendsgiving, or for anyone who is tired of the standard pumpkin pie at your next holiday event. This recipe makes 12, which is excellent for feeding a crowd or for making sure you have leftovers for yourself.
I used store-bought dough to make your life a little easier, but you can also go all out and do this all homemade with Delish’s best homemade pie dough and pumpkin pie filling. You can make the dough up to 2 weeks ahead and the filling up to 3 days ahead so that, day of, all you need to do is bake and assemble. If you don’t have superfine sugar on hand, granulated sugar will also work great for brûlée-ing these pies.
If you manage have any left on the plate at the end of the day, store any leftovers in an airtight container in the fridge for up to 2 days.
Made this recipe? Let us know how it went in the comments below!
