Muffin tin pumpkin pies with an oatmeal caramel crumble are not only small, cute, and totally delicious, but the perfect addition to your holiday traditions!
Hey there! The holiday enthusiast here, just checking in with you guys and your holiday plans. This year our holidays are going to be a little different than our norm. My husband got a new job. As a flight attendant. Which is a totally different career from what he has been doing the last 20 years. And he will be gone pretty much the whole holiday season.
While I am sure I should be sad about this, I am actually looking forward to it. Not him being gone. But what him being gone represents for our family. Most particularly, him doing something he actually enjoys. However, with him being gone more, I am trying to make the most out of every moment we have as a family.
This means traditions! For us, holiday baking is steeped in tradition, and fills the house with scents and smells that spark both memories, and some mouthwatering. And so we have been baking up a storm over here.
In order to continue some of our favorite traditions, and create some great memories along the way, we decided to make mini pumpkin pies. But not just any mini pumpkin pies, oatmeal caramel crumble topped mini pumpkin pies.
And Hallelujah!!!! Freaking awesome. I can’t even…
When I bake with my kids, I love to make things mini because then they can each make their own, and eat their own! Having some ownership over the process is always a good thing with kids, plus it is way more fun. And you can eat like 10 because they are mini…right? Calories don’t exist in mini form…right? Ha!
These mini pumpkin pies are so freaking good. And I would know. I have been a pumpkin pie eater for 30 years now. It is my son’s favorite dessert, so we have it a lot because I am a pushover when it comes to my kids.
And one of the reasons these are so good, is the ingredient list. If you start with great ingredients, you will get great results.
The crust uses organic unbleached white flour from Bob’s Red Mill, which is not enriched with any additives. It is a high protein flour that produces the light and airy crust you want. It is awesome.
In fact, I consider it a kitchen staple, and love that I can use it to get well-textured breads, or beautiful pie crusts.
The crust recipe comes from my grandma, who was my baking idol. I don’t change it at all! And it is so good. My family has been using it for years, and it is the recipe I will be passing on to my daughter.
It makes a lot, so feel free to cut everything by half if you want to make less. You will get about 36 mini pumpkin pies with the ingredients as listed.
One thing to note: Making your own crust is WAY easier than most people think. It only takes a few minutes, and ingredients you likely have on hand.
Once your crust is made, you mix up the center, bake for a few minutes, top with the crumble, bake some more, then cool and eat!
The crumble is so amazing! It is much like a normal crumble, with some dulche de leche mixed in. It is fantastic! And you really don’t need to add anything else to it. However, I love garnish!
So once it is done baking, you need to let it cool, then top it with your garnishes of choice (ice cream, whipped cream, additional caramel), and enjoy! This is like your traditional pumpkin pie with a really tasty topping. And it is perfect for the holidays and parties because it is mini! Everyone loves individual servings and mini.
I hope you have an awesome holiday season, and that these tasty treats grace your holiday table, as I am certain it will be on ours!
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I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.