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Easy Caramel Pumpkin Mini Pies Recipe

Easy Caramel Pumpkin Mini Pies

Flaky muffin-pan pie crusts hold a warmly spiced pumpkin filling and are finished with caramel ice-cream topping. This easy recipe makes about 12 individual pies for parties, holiday dessert tables, or casual autumn snacking.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Pie Crusts
  • 1 package, 14-15 ounces total Refrigerated pie crusts
Pumpkin Filling
  • 1 15-ounce can Pumpkin purée
  • 2 eggs Large eggs
  • 1/2 cup Granulated sugar
  • 1 teaspoon Pumpkin-pie spice
  • 1/2 teaspoon Salt
Topping
  • 1/2 cup, plus more for serving Caramel ice-cream topping
  • As desired Whipped cream
  • As desired Chopped pecans

Method
 

Step-by-Step
  1. Heat the oven to 375°F and lightly grease a 12-cup muffin pan.
  2. Unroll the pie crusts and cut twelve rounds about 4 inches in diameter. Chill the rounds for 10–15 minutes before fitting them into the muffin cups, then press them into place and pleat the edges as needed.
  3. Whisk the pumpkin purée, eggs, granulated sugar, pumpkin-pie spice, and salt until smooth.
  4. Spoon the pumpkin mixture into the crusts, filling each cup about three-quarters full.
  5. Bake for 25–30 minutes, until the filling is set and the crusts are lightly browned.
  6. Cool the pies in the pan for about 10 minutes, then transfer them to a rack and cool completely.
  7. Drizzle the cooled pies with caramel topping and serve with whipped cream or chopped pecans, if desired.

Notes

Chilling the cut crust rounds helps them hold their shape and encourages crisp edges. Cool the pies completely before adding caramel or removing them from the pan so the topping does not run off and the crusts do not break.