Muffin Tin Pumpkin Pies
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!
Serve these as dessert after Thanksgiving Turkey and Green Bean Casserole!
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.
Let’s get to the recipe:
Muffin Tin Pumpkin Pies with Oatmeal Caramel Crumble
Ingredients
Crust
- 5 cups Bob's Red Mill Organic Unbleached White Flour
- 2 Tbs sugar
- 2 tsp salt
- 2 cups shortening
- 2 egg
- 1/2 cup water
- 2 Tbs vinegar
Pumpkin Pie Filling
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 1/2 cups sugar
- 1/4 tsp salt
- 4 eggs
- 29 ounces of Pumpkin
- 24 ounces of evaporated milk
Crumble
- 1 1/2 cups butter
- 1 cup Bob's Red Mill Organic Unbleached White Flour
- 2 cup packed dark brown sugar
- 1/2 tsp salt
- 1 cup rolled oats
- 1 cup finely chopped pecans
- 1/2 cup jarred dulce de leche or caramel sauce thick
Garnish
- Whipped cream
- 1/4 cup caramel sauce
- or Ice Cream
Instructions
Crust
- Combine egg, water, and vinegar in a bowl.
- Whip with a fork until light and frothy. Set aside.
- In separate bowl, mix together, flour, sugar and salt.
- Using a paddle attachment on a mixer, or using a fork and mixing by hand, cut shortening into the flour mixture
- Add wet ingredients to flour and shortening mixture and mix well.
- When everything is incorporated, and the dough is slightly sticky, but not sticking to the edges of the bowl, roll your dough out so it is 1/2 centimeter thick.
- A trick is to use a wet cloth to dampen the counter space you are working in, and put wax paper on top of the damp spot. This will hold it in place to make rolling easier.
- Spray 3 12 hole regular sized muffin tins with non-stick cooking spray
- Roll dough out in batches, and cut into 3-4 inch diameter circles to fill your muffin tins with a little over the edge.
- Set aside
Pumpkin Filling
- Preheat oven to 425 degrees F
- Mix together sugar, salt, cinnamon and pumpkin pie spice, and set aside
- In a stand mixer or large bowl, beat eggs, then stir in pumpkin and sugar mixture.
- Add in the evaporated milk, and mix until combined.
- Pour some of the mixture into each tin. About 1/4 a cup (a little less)
- Put in 425 degree oven and bake for 10 minutes. In the meantime, start making the crumble.
Crumble
- In another large bowl, combine the butter, flour, brown sugar, half cup dulche de leche/caramel, and salt and blend with a pastry blender into pea size pieces.
- Add the oats and pecans and combine.
- When the 10 minutes of baking time is up, turn oven down to 350 degrees F, and take mini pumpkin pies out.
- Gently spoon over the top of your pumpkin pie filling.
- Return to oven and bake for 30-35 minutes.
- Remove from oven and let cool for 1 hour on a cooling rack
- Refrigerate or serve immediately.
- When ready to serve, top with whipped cream and additional caramel sauce.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Teresa says
Oh my gosh, this looks so amazing. I think I could down two or three of them at one time!
Lurene says
2 12 Oz cans of milk?? Seems like to much.
Rachael says
24 ounces, or 2 cans that are 12 oz each
Janet Welte says
In the crumble, you say to add only half the caramel (dulce de leche,) but where do you use the other half? You drizzle later with caramel sauce, but that is listed in the ingredients???
Rachael says
So sorry about that, it should have read “half cup” not “half the”. You mix it on in. Thanks for asking!
Luckyduck says
Could this be made in tart pans and/or in a regular pie pan as a pie instead of minis?
Rachael says
Yes, however, the cooking time would be different if you make it as a large pie. I haven’t made it that way, so I can’t give you an estimated time.
Brianna says
Did you ever hear back about doing this as a full sized pie? I wonder about the cook time/temp difference