Make 'Em Mini

Downsize your pies to the perfect party size.

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MINI CRÈME BRÛLÉE PUMPKIN PIES

MAKES 12

1 HR 20 MIN

All-purpose flour, for dusting

9 oz. homemade or store-bought pie dough

2½ cups (20 oz.) pumpkin pie filling

½ cup (95 g.) superfine or granulated sugar

EQUIPMENT NEEDED

A kitchen torch

1. Arrange a rack in center of oven; preheat to 350°. On a lightly floured surface, roll out dough to ¼" thick. Using a cookie cutter or paring knife, cut out 12 (3½") rounds.

2. Press rounds into cups of a standard 12-cup muffin tin. Spoon 3 to 4 Tbsp. pumpkin pie filling into each cup until about ⅛" from top.

3. Bake mini pies until center is slightly jiggly and crust is golden brown, about 40 minutes. Let cool in tin.

4. Sprinkle sugar over pies. Using torch, torch sugar until bubbly and golden brown, about 1 minute. Let cool slightly before serving.

—ANYA PTACEK

MINI FRENCH SILK PIES

MAKES 24

1 HR 25 MIN

All-purpose flour, for dusting

1 (14.1-oz.) pkg. store-bought or 2 batches homemade pie dough (for 2 crusts)

1/3 cup plus 1/2 cup heavy cream, divided

1 large egg

1/3 cup (67 g.) granulated sugar

3 oz. bittersweet chocolate (60% cacao), finely chopped, plus more, shaved, for topping

1/4 tsp. kosher salt

5 Tbsp. unsalted butter, room temperature

1 Tbsp. confectioners' sugar

EQUIPMENT NEEDED

A 2 1/2" round cutter