Mini Pumpkin Pie Brûlées

These Mini Pumpkin Pie Brûlées are the perfect blend of a classic pumpkin pie and a creamy crème brûlée, all in a bite-sized form. Ideal for Thanksgiving gatherings or cozy autumn evenings, they offer a festive and sophisticated treat that’s sure to impress.

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Course: Dessert

Cuisine: American

Keyword: dessert, pumpkin

Total Time: 1

Servings:

Calories: 50kcal

Equipment

Ingredients

3 egg yolks
1 cup canned pumpkin
1 cup heavy cream
½ cup brown sugar packed
2 tsp. pumpkin pie spice
¼ tsp. salt
2 tbsp. all-purpose flour
½ pkg Pepperidge Farm® Puff Pastry Sheets 17.3-ounce, 1 sheet, thawed
3 tbsp. granulated sugar
cooking spray

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Instructions

Heat the oven to 400°F. Spray 36 (1 1/2-inch) mini muffin-pan cups with vegetable cooking spray.
Beat the egg yolks, pumpkin, heavy cream, brown sugar, pumpkin pie spice, and salt in a medium bowl with a fork or whisk.
Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Cut the pastry into 36 (2-inch) squares. Press the pastry squares into 36 (1 1/2-inch) mini muffin-pan cups.
Spoon about one tablespoon pumpkin mixture into each pastry cup.
Bake for 15 minutes or until the pastries are golden brown and the filling is set.
Let the pastries cool in the pans on wire racks for 5 minutes. Then, remove them and let them cool completely on the wire racks.
Place the oven rack in the upper third of the oven. Heat the oven to 450°F.
Line 2 baking sheets with parchment paper. Create 18 (2-inch) circles of sugar on each baking sheet, using about 1/4 teaspoon of sugar for each circle.
Bake one baking sheet for 5 minutes or until the sugar circles are bubbly and a deep caramel color.
Let the sugar circles cool completely on the baking sheet on a wire rack. Repeat with the remaining baking sheet.
Remove the sugar circles from the baking sheets using a small metal spatula. Press one sugar circle at an angle into the top of each pastry.

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