Mini Caramel Pumpkin Pies – Pumpkin Harvest Series #9

Mini Caramel Pumpkin Pies

Mini Caramel Pumpkin Pies will move up your favorites list quickly if you are a fan of traditional pumpkin pie. This dessert is quick and easy and adds the yummy additional flavor of caramel to the pumpkin. If you find yourself in a pinch for a nice holiday dessert, give this one a try.


  • 6 mini graham cracker crusts (1 package)
  • 2 small boxes instant vanilla pudding mix
  • 1 cup whole milk
  • 1 cup Libby’s ™ canned pumpkin puree (not pumpkin pie mix)
  • (NOTE: Homemade pumpkin puree also works well if you are inclined to make it.)
  • 1 teaspoon ground cinnamon
  • Sprinkling of ground ginger and ground pumpkin pie spice
  • 1 small jar Smuckers™ Caramel Topping
  • 1 pint whipping cream (Cool Whip can be substituted, but I’m not a big fan)
  • 1-2 tablespoons sugar
  • ¼ teaspoon vanilla


  1. Preheat the oven to 400° F,
  2. Place the pie crusts on a cookie sheet and bake for 5-7 minutes.
  3. Remove from oven and let cool.
  4. Put 1 tablespoon caramel topping on the bottom of each crust – set aside.
  5. Place the whipping cream, sugar and vanilla in a chilled bowl and whip with an electric hand-held mixer until stiff peaks form – add additional sugar to taste, but keep it light – place in the refrigerator.
  6. Place the pudding mix, milk, pumpkin, and spices in a large bowl and whisk together until well-blended and thick.
  7. Using a rubber spatula gently fold in 1½ cups of the whipped cream (Refrigerate the remaining to be used for topping when you are ready to serve.)
  8. Spoon the filling into each pie crust and place in the refrigerator for 1 hour. (This allows the filling to set.)
  9. To serve – top with a large dollop of whipped cream and a drizzle of caramel. ENJOY!

NOTE: There will probably be extra filling, which makes it easy to double this recipe if you need more servings.


, , , , ,