Mini Caramel Pumpkin Pies

1 Can of Pumpkin ( make as directed with the exception of using Fat free evaporated milk and egg beaters..and I use the pumpkin spice mix too)

24 Mini graham cracker crusted pies in aluminum foil pans

1 bag of mini caramels (melt as directed)

Pre heat oven as directed..Line mini pans on baking sheets. Place a generous tablespoon of the melted caramel on the bottom. Then using a ladle, pour pumpkin  mixture into pie shells 3/4 full. Bake at 425 for 10 min and reduce heat to 350 and cook for 30-35  min. Let sit 5 min before serving. Top with light whipped cream!


The URI to TrackBack this entry is:

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: