“Oh So Cute” Mini Pumpkin Pies topped with fluffy clouds of freshly whipped Maple Caramel Whipped Cream really are that cute!
See what I mean? Look!! 🙂
They ooze rustic, adorable charm! Pssst! Everything is home-made except the pie crust.
(Sometimes, you need some shortcuts in your life!)
Of course, home-made is always preferred! So, if you have that ‘pinned’ pie crust recipe you’ve been dying to try or you have your favorite go-to pumpkin pie filling recipe that wouldn’t be Thanksgiving or Christmas without, by all means, improvise to your liking for these mini versions of pumpkin pie.
I will be posting some excellent Pumpkin White Chocolate Chip Bars later this week, and then a collage of all the pumpkin recipes that I made for 2014 to share. So Carry on and Eat Pumpkin Everything!
Are you one of those people that can eat pumpkin everything all during the winter months or do you eat it all year?
Maybe you despise it? I only know of one person that doesn’t really care for it. (Hollie Huskey!)
And I should probably mention, this Maple Caramel Whipped Cream is the bomb! I could eat the whole bowlful, hands behind my back and not come up for air. So, if there’s any left after that excursion, you can top off your rustic little mini pies with the whipped cream and enjoy a sweet little dessert or two. They are small remember? OK…Maybe three?
Hope you enjoy! Here’s the recipe! Happy Baking!
- Pumpkin pie filling for one 9-inch pie
- 2 9- inch pre-made pie crust doughs
- 1 cup heavy cream
- 2 tablespoons maple syrup
- 3 tablespoons caramel
- 1/4 teaspoon vanilla
Prepare your pumpkin pie filling for one 9-inch pie as directed by your own favorite pumpkin pie filling recipe you want to use and set aside. (I used Libby's recipe on the back of the can).
Unroll your pie dough (s) and lay flat.
Using a bowl or 4 inch round cookie cutter, cut out 12 circles from your 2 9-inch pie crust doughs.
Place each circle into a pre-greased 12 cup muffin tin pan and press into the bottom and up the sides of each muffin tin.
Score the bottom of your dough with a fork (This is to keep the crust from bubbling up as it bakes.)
Pour your pie filling into each muffin tin cup just shy of the top of the pie crust.
Bake your muffin tin pumpkin pies at 425* for 15 minutes. Then turn your heat down to 350* and bake them for 25-30 minutes. (This is 15-20 minutes less than a regular pie)
Let these cool on a wire rack for a couple of hours to let the pumpkin filling set.
Place a bowl in the fridge for 30 minutes, 15 minutes if you're in a hurry before using. It will help the cream whip faster.
Whip 1 cup heavy cream until soft peaks form.
Add 2 tablespoons maple syrup, 3 tablespoons caramel and 1/4 teaspoon vanilla extract. Beat until stiff peaks form. If you want more flavor, add in more accordingly.
Add a dollop of whipped cream to each individual muffin tin pie.
Makes 12 individual portions