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Salted Caramel Individual Pumpkin Pies Recipe

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This recipe for Salted Caramel Individual Pumpkin Pies is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Cooking spray to spray tin
1 refrigerated rolled pie crust (for a 9-inch pie)
1 15-oz can pure pumpkin puree
6 ounces cream cheese, at room temperature
1/2 cup caramel sauce, plus more for drizzling
1 teaspoon pumpkin pie spice
2 large eggs
Flaky salt, for topping
Whipped cream, for serving

Directions:
Directions:
Preheat oven to 425º
Spray muffin pan with cooking spray
Roll out the pie crust into a 12-inch circle
Use a 2-1/4-inch biscuit cutter or glass to cut out 12 circles of dough
Set the rounds in the cups of the prepared muffin tin
Bake until golden brown (about 6 minutes
Let cool slightly
Lower the temperature to 325º
Whisk together the pumpkin puree, cream cheese, caramel sauce and pumpkin pie spice in a large bowl until smooth
Whisk in the eggs
Divide the mixture evenly among the muffin cups
Sprinkle a little flaky salt over the top of each cup
Bake until the filling is set, lightly browned and domed on the top, about 25 minutes
Let the pies cool completely in the tin
Slide a small offset spatula or butter knife around the inside of each muffin cup and under the bottom to loosen and remove the pies
Serve topped with whipped cream, drizzled caramel and a sprinkle of flaky salt

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
approximately 2 hours, which includes cooling times

 

 

 

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