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How many times have you volunteered the dessert at Thanksgiving and then you end up leaving two, maybe three untouched pies?  Call me crazy, but I feel like dessert is becoming the red headed stepchild of the Thanksgiving meal.  It’s so sad!  Dessert used to be the best part and now it’s sort of the forgotten last course.  Completely understandable though.  After appetizers and a big ole dinner, everyone is spent by the time dessert rolls around.  The solution, especially for those who just want a bite of something sweet, is a mini version of whatever pie you want to make.

There are so many ways to make mini versions of apple pies, pecan pies and pumpkin pies.  I’m sure you’ve seen tons of options on pinterest.  And why not try a mini dessert?!  They’re so cute!  Maybe is a psychological thing, but I always think the mini version of something sweet tastes better than the regular size.  Mini reese cups, two bite brownies, pecan tassies, they all seem to be just a little bit more delicious.

I played around with a mini pumpkin pie and just kept adding stuff I had lying around.  The finished product had a chocolate layer under the pumpkin pie filling and was topped with caramel sauce that has a kick of bourbon in it.  Whaaaa??  It was like three desserts in one and then smooshed into a tiny pie.  Absolutely to die for!  They were so rich, one bite was about all I could handle.  Your super sweet eaters at Thanksgiving will loooooove these!  You’ll love that it’s one less utensil to clean since they’re basically a finger food.  It’s always a successful day when everybody wins.

 

Chocolate Bourbon Caramel Mini Pumpkin Pies

makes 24 mini pies

3/4 cup of canned pumpkin

2 eggs

1/2 cup brown sugar

1 tsp of vanilla

1 1/2 tsp of pumpkin pie spice

pinch of salt

2 ready pie crusts

1/2 cup semi sweet morsels

1/2 cup bourbon caramel sauce.

round cookie cutter about 4-5 inches in diameter

fresh whipped cream, optional

 

You can use any caramel sauce that you’d like, but when I made Salted Bourbon Caramels a couple months ago, I messed up the first batch not getting it to the candy stage in the cooking process.  If you’d like to make a caramel sauce with a hint of bourbon like mentioned above, click on the link and follow the directions to make the caramel.  When you get to the stage where you add in the cream mixture, don’t worry about bringing it up to a certain temperature again.  Simply whisk in the cream (be careful, it bubbles up and is hot!!) until the mixture is slightly thickened.  Remove it from the heat and pour it into glass jars until it’s completely cooled.

Roll out the pie dough on a lightly floured surface.  Cut out 24 rounds with the cookie cutter. Place each dough round into a mini muffin tin, forming it around the sides creating a little cup.

In a mixing bowl, combine the pumpkin, eggs, sugar, vanilla, pie spice and salt.

Place 5-6 semi sweet morsels in each mini pie shell.  Spoon the pumpkin mixture over the chocolate, filling the little pie shells about 2/3 full.

Bake the mini pies at 350 for about 20-30 minutes until the pies are set and the crust is slightly brown.  Remove from the oven and allow them to cool completely before removing from the pan.

When the caramel is completely cooled and the mini pies have cooled, remove the pies from the muffin tin and smear about 1/2 teaspoon of the caramel sauce over the top of the pies.  Place them in the refrigerator to let the caramel set.  Take them out about 30 minutes before you want to serve them, bringing them close to room temperature.  Put a little dollop of whipped cream on top for extra deliciousness.

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