Looking for that signature “WOW”!” dish this Thanksgiving? Look no further. Pumpkin pie gets a step up with these Mini Pumpkin Pie Brulées. Creamy on the inside, with that perfect sugary crunch on top, this dessert recipe makes us want to at least try and save some room!
Mini Pumpkin Pie Brulée
1 can pumpkin puree
1 can evaporated milk
3/4 cup white sugar
2 large eggs, beaten
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 dash kosher salt
1/4 tsp vanilla extract
2 (9”) pie shells, thawed and rolled out
6 (5”) aluminum pie or tart pans
1 tbsp white sugar per pie (optional)
DIRECTIONS: (Temperature: 400°F and 325°F Time: 5 minutes and 10–12 minutes)
Combine pumpkin puree, evaporated milk, sugar, eggs, cinnamon, cloves, nutmeg, salt, vanilla in large bowl. Whisk to combine. Cut out circles of pie crust roughly ½” larger than pie pans and line each pie pan. Poke bottoms and sides of pie crust with fork. Place 3 (or 4 with a squeeze) pie pans into Air Fryer and fry at 400°F for 5 minutes until golden brown. Reduce temperature to 325°F. Fill each pie pan with 2–3 tbsp of pie filling, or until filling is just below the level of crust. Fry at 325°F for 10–12 minutes until filling is solid and a toothpick inserted at center comes out clean.
For Brûlée: Let pies cool at room temperature, 10–15 minutes. Top each pie with 1 tbsp sugar, spread evenly on top of pie. Torch sugar until melted and bubbly. Let cool and harden, roughly 15 seconds. Repeat for all pies.
PRO TIP: Pie scraps can be re-homogenized to make new pie crusts by simply pressing them together, then rolling them back out to the thickness of your choice.