Salted Caramel Individual Pumpkin Pies Recipe
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Category: |
Category: |
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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
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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 |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:approximately 2 hours, which includes cooling times |
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