Mini Pumpkin Pie Brûlée
Tasti-Crisp™ Air Fryer 2.6Qt.
$49.99
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Ingredients
14 ounces canned pumpkin puree
14 ounces canned sweetened condensed milk
¾ cup white sugar
2 large eggs, beaten
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 dash kosher salt
¼ teaspoon vanilla extract
Two 9" pie shells, thawed, rolled out
Six 5" aluminum pie or tart pans
1 tablespoon white sugar per pie (optional)
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Instructions
In a large mixing bowl, 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 with crusts. Use a fork to poke the bottoms and sides of pie crust.
Place pie pans with crust (cooking in increments if necessary) into the 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 tablespoons of pie filling or until filling is just below the level of crust.
Cook at 325°F for 10-12 minutes until filling is solid; a toothpick inserted at center should come out clean.
Remove from Air Fryer and repeat with remaining pie pans if necessary.
To Brûlée, let pies cool at room temperature for 10-15 minutes. Top each pie with 1 tablespoon of sugar spread evenly. Torch sugar until melted and bubbly. Let cool and harden, roughly 15 seconds. Repeat for all pies.
Serve and let these sweet and creamy treats bring the fall fun year-round!
