Mini Caramel Pumpkin Pies
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!
Servings 24
Calories 116kcal
Ingredients
- 1 cup pumpkin puree
- ½ cup granulated sugar
- 2 teaspoon cornstarch
- 1 teaspoon vanilla
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon salt
- 1 large egg beaten
- ½ cup evaporated milk
- ¼ cup caramel ice cream topping
- 2 pie crusts
- 2 tablespoon butter melted
- orange sugar sprinkles
- 2 green Laffy Taffy Ropes or other green chewy candy
Instructions
- Preheat the oven to 350˚F. 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˚F 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.
Notes
The silicone mini muffin pan only has eight cavities, so I had to bake the mini pumpkin pie in three batches.
Nutrition
Serving: 1pie | Calories: 116kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 12mg | Sodium: 98mg | Potassium: 56mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1644IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
