Mini pumpkin pies with salted caramel cheesecake frosting

I adore pumpkin pie, and though we’ve been blessed with unseasonably warm Fall (thanks Mother Nature, but holy migraines), I’ve still managed to crave a slice. These? These are like, way cooler. Everything you love about a pumpkin pie, but better. Not the cloyingly sweet, overdone pie you might be used to, these guys are a great balance of sweet, spiced and savory. The frosting adds a great sweet/salt/tart balance, and the roasted pecan leaves everyone’s mouth happy.

So, so many great recipes were technically ‘ahead’ of these guys in the pack – but you guys, I just can’t help it. The sooner I tell you about these adorable little confections, the sooner you can make them. And eat them. And impress your spouse, neighbors or, in my case, vice president, with them. Because you will. You will have people clamoring for the recipe and praising you to high heaven and with two months before Thanksgiving, you’ll have so many chances to make them. I urge you to start now.

Mini pumpkin pie
Mini pumpkin pie – so cute and not too sweet!


You’ll need:

Mini pumpkin pies

  •         1 container refrigerated biscuits (could also use pie crust or crescent rolls)
  •         2 cans pumpkin
  •         2 cans evaporated milk
  •         4 eggs
  •         ½ cup sugar
  •         1 ½ tablespoons cinnamon
  •         2 teaspoons cardamom
  •         1 teaspoon ginger
  •         1 teaspoon nutmeg
  •         ½ teaspoon cloves

Salted caramel cheesecake frosting

  •         2 8-oz packages cream cheese, room temperature
  •         1 recipe salted caramel sauce (this is my favorite)
  •         ¼ cup brown or powdered sugar
  •         1 teaspoon cinnamon
  •         ½ teaspoon cardamom
  •         1 teaspoon vanilla
  •         36 roasted pecans (3-4 ish handfuls)

Get cooking:

Mini pumpkin pies

  1. Grease a cupcake pan (really, really well) and preheat the oven to 375.
  2. Cut each biscuit into quarters, then flatten the quarters (either with your hands or a rolling pin) and place them in the bottom of the cupcake pan, pressing up the sides as much as you can. (Refrigerated biscuits will rise quite a bit, so the flatter you can get them, the better.)
  3. Mix together everything else until smooth.
  4. Using a ¼ cup measure, fill each well and bake for 20-25 minutes, until set. Cool for 5-10 minutes in the pan, then cool on counter and refrigerate.

Note: Unless you have more than one cupcake pan, you’ll do this three times. The last time, four wells will be without a crust. If that bothers you, you can open another can, but they’re good crustless, too.

Salted caramel cheesecake frosting

  1. Beat ingredients together with a mixer until smooth.
  2. Pipe or spread onto cool pies, and top each pie with a roasted pecan.

Note: This ‘frosting’ is incredibly thick. You could add powdered sugar or even softened butter if you want a thinner consistency, but I like it super thick and a little tart.


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