Sweetie Pie and Cupcakes

Mini Caramel Pumpkin Pecan Pies

Are you having pumpkin pie or pecan pie for Thanksgiving dessert? Why not have both in one pie?!? These Mini Caramel Pumpkin Pecan Pies make the perfect Fall dessert treat! They taste AMAZING! Learn to make these mini pies at SweetiePieAndCupcakes.com!

CourseDessert, Party Food
CuisineAmerican

Servings	Prep Time
20mini pies	40minutes

Cook Time

1hour

Servings	Prep Time
20mini pies	40minutes

Cook Time

1hour

Ingredients

2 Pie Doughs
2cups Pumpkin Puree
2tbsp Caramel Sauce
8oz Cream Cheese
1/2cup Sugar
1/4cup Brown Sugar
1/2tsp Dry Ginger
1tsp Cinnamon
1/4tsp Nutmeg
1/4tsp Salt
3 Eggs
2tbsp Whipping Cream
2tsp Vanilla
4tbsp Caramel Sauce
1cup Pecans
1tbsp Maple Syrup

Instructions

Preheat oven to 350 degrees F. Prepare cupcake pan by spraying with non-stick spray.
Roll out pie dough and cut into 4-5 inch circles.
Place inside each cupcake round and shape the edges of the dough, pinching it and also pressing folds up against the sides to make room for the pie contents.
Drizzle caramel sauce into the bottom of each pie crust.
Beat cream cheese and sugar until combined.
Add pumpkin puree and spices. Mix until completely blended.
Add in the eggs, whipping cream and vanilla. Beat another 1-2 minutes.
Pour filling into pie shells.
Bake mini pies for 20 minutes. While they are baking, mix the pecans and maple syrup together and set aside.
Remove cupcake pan from oven and spread the maple coated pecans on top of the pumpkin pies. Bake for another 35-40 minutes.
Check the pies by touching the side of the crust. The crust needs to bake all the way through and turn a golden color. Keep baking until the edges are turning golden and stiffen up. The inside of the pie may still be a little jiggly, but it will firm up once refrigerated.
Cool pies on a wire rack. Drizzle with caramel sauce and serve warm. Or refrigerate and serve with ice cream and whip cream.

Recipe Notes

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