Mini Crème Brûlée Pumpkin Pies

Arrange racks in upper and lower thirds of oven; preheat to 350°. On a lightly floured surface, roll 1 batch or round of dough to 1/4" thick. Using a paring knife or a round cookie cutter, cut out 12 (3 1/2"-diameter) circles.

Press each dough round into a cup of a standard 12-cup muffin tin. Repeat with remaining dough and another 12-cup muffin tin.

In a large bowl, prepare filling according to can directions. Pour 3 to 4 Tbsp. pumpkin pie filling into each cup, filling until about 1/8" from the top.

Bake mini pies, rotating tins top to bottom and front to back halfway through, until the center is slightly jiggly and crust is golden brown, about 40 minutes. Transfer to wire racks and let cool.

Sprinkle sugar over pies. Using torch, caramelize sugar, avoiding crust, until bubbly and golden brown, about 1 minute. Let cool slightly.