Name: Mini Crème Brûlée Pumpkin Pies
Ingredients: 1 batch homemade or 9 oz store-bought pie dough; 1/2 batch best pumpkin pie filling or 2 1/2 cups store-bought pumpkin pie filling; 1/2 cup (95 g) superfine or granulated sugar; All-purpose flour, for dusting; A small blow torch

Ingredients

1 batch homemade or 9 oz store-bought pie dough
1/2 batch best pumpkin pie filling or 2 1/2 cups store-bought pumpkin pie filling
1/2 cup (95 g) superfine or granulated sugar
All-purpose flour, for dusting
A small blow torch

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Instructions

Arrange a rack in center of oven; preheat to 350°. On a lightly floured surface, roll dough until 1/4″ thick. Using a cookie cutter or paring knife, cut out 12 (3 1/2″-diameter) rounds.
Press rounds into cups of a standard 12-cup muffin tin. Pour 3 to 4 Tbsp. pumpkin pie filling into each cup until about 1/8″ from the top.
Bake mini pies until center is slightly jiggly and crust is golden brown, 25 to 35 minutes. Let cool.
Sprinkle sugar over pies. Using torch, torch sugar until bubbly and golden brown, about 1 minute. Let cool slightly before serving.