This Mini Caramel Pumpkin Pies recipe is perfect for fall. They have a green candy stem and would be fun, kid-friendly dessert for your Thanksgiving dinner!
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.
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!
Pumpkin Magic Custard Cake | Pumpkin Mug Cake | Pumpkin Silk Pie
Pumpkin Butterscotch Bars | Maple Glazed Pumpkin Coffee Cake | Slow Cooker Pumpkin Pecan Bread Pudding
Alyce Schoenagel says
Made these for a Halloween party. A few things…you can not taste the caramel, so don’t go and buy it if you don’t have any. It did not add anything to the filling. I used a mini muffin pan. First batch I place the pastry round in the orange sugar. When baking, there was so much sugar that it cemented the pies to the pan; very difficult to remove and the recipe did not call for buttering the tins. Bad me, thought about it and should have done it anyway! Second batch, just sprinkled some orange sugar and sprayed the tins; very successful but I really did like the intense orange color of batch #1. The green apple sour ropes worked very well as a stem and held up well all night. Overall, cute little pies; tasted good. Next time I will go for the intense orange color AND spray my tins.