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.