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5 from 1 vote

Muffin Tin Pumpkin Pies with Oatmeal Caramel Crumble

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!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: caramel crumble, muffin tin, oatmeal, pumpkin pies
Servings: 36
Calories: 401kcal
Author: Rachael



  • 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


  • 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


  • Whipped cream
  • 1/4 cup caramel sauce
  • or Ice Cream



  • 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.


  • 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.


Calories: 401kcal | Carbohydrates: 43g | Protein: 5g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 286mg | Potassium: 207mg | Fiber: 1g | Sugar: 23g | Vitamin A: 2270IU | Vitamin C: 2.5mg | Calcium: 79mg | Iron: 1.6mg