Mini Crème Brûlée Pumpkin Pies

Directions

1. Position oven racks in the upper and lower thirds and preheat to 350°F. Lightly flour a work surface and roll out one batch or round of pie dough to 1/4-inch thickness. Use a paring knife or round cookie cutter to cut twelve 3 1/2-inch circles.
2. Press each dough circle into a cup of a standard 12-cup muffin tin. Repeat with the remaining dough and a second muffin tin.
3. In a large bowl, prepare the pumpkin pie filling following the package directions. Spoon 3 to 4 tablespoons of filling into each cup, filling until about 1/8 inch from the top.
4. Bake the mini pies, swapping the tins top to bottom halfway through, until the center is slightly jiggly and the crust is golden brown, about 40 minutes. Let cool.
5. Sprinkle sugar evenly over the pies. Using a small kitchen torch, caramelize the sugar until bubbly and golden brown, about 1 minute. Let cool slightly before serving.