Today’s recipe for Mini Caramel Pumpkin Pies is perfect for fall and would be a great kid’s dessert at your Thanksgiving dinner! Speaking of fall, the leaves from the trees in our yard decided to start falling this week and when I look outside, I can see more orange on the ground than green from the grass. It looks so pretty, but we are going to have to spend some quality time raking them in the near future. It’s actually pretty fun for the first half hour and then it’s just work after that.
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I wanted to share one of our photos from a recent visit to Interstate Park in Taylor’s Falls Minnesota and Wisconsin along the St. Croix River. Brian and I have gone almost every year since we started dating and we look forward to it each fall. This year, we went with two other families and the weather was beautiful. I hope that next year we can do even more hiking and exploring.
To make these bite-sized pumpkin pies, cut circles from pie crust dough. I used Pillsbury pie crust to make things easier, but you can make homemade if you prefer. My biscuit cutter is 2 3/4 inches wide.
Brush the dough circles with melted butter and coat with orange sprinkles (sanding sugar).
I used a mini silicone bundt pan to make these pumpkin pies because the ridges make them look more like pumpkins. If you don’t have one, you can buy it HERE or you can use a mini muffin pan instead. The mini silicone bundt pan only has eight cavities, so I baked the pies in three batches. Put the pie crust circles into the pan and add about one tablespoon of the caramel pie filling to each one.
Allow the mini caramel pumpkin pies to cool completely before carefully removing them from the pan. Gently press them upward from the bottom of the pan. Before serving, add a green stem cut from green chewy candy. I used green apple Laffy Taffy Ropes because they were the perfect size and shape. I just had to cut the ropes into segments. Please note that the candy will start to dissolve in the pumpkin pie so it is best to add the stems right before serving.
These mini caramel pumpkin pies are a fun dessert to make for the kids at your Thanksgiving dinner. I also made a more “adult” version without the sprinkles and the stem and both versions were delicious!
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 2 tsp cornstarch
- 1 tsp vanilla
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp salt
- 1 egg beaten
- 1/2 cup evaporated milk
- 1/4 cup caramel ice cream topping
- 2 pie crusts I used Pillsbury refrigerated
- 2 tbsp butter melted
- Orange sanding sugar sprinkles
- 2 green Laffy Taffy Ropes or other green chewy candy cut into 24 pieces
- Whisk together pumpkin puree, sugar, cornstarch, vanilla, cinnamon, nutmeg, cloves and salt.
- Whisk in the beaten egg.
- Whisk in the evaporated milk and caramel.
- Roll out the pie crusts and cut about twenty-four 2 3/4 inch circles.
- Brush the pie crust circles with melted butter and sprinkle with orange sanding sugar, if desired.
- Press into a silicone mini bundt pan or mini muffin pan and add about one tablespoon of the caramel pie filling to each one.
- Bake at 350 degrees for 30-35 minutes.
- Allow the mini caramel pumpkin pies to cool completely before carefully removing them from the pan. Gently press them upward from the bottom of the pan.
- Before serving, add a green stem cut from green chewy candy.
The silicone mini muffin pan only has eight cavities, so I had to bake the mini pumpkin pie in three batches.