POCKET PUMPKIN PIES

Pocket Pumpkin Pies image

Take your classic pumpkin pie recipe and individualize it with our Pocket Pumpkin Pies. We added pecans, chocolate and caramel to add our own delicious flare to the mix. Make it for your loved ones today.

Provided by My Food and Family

Categories Recipes

Time 30m

Yield 12 servings

Number Of Ingredients 7

Ingredients

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 cup canned pumpkin
1 tsp. pumpkin pie spice
1/4 cup chopped pecans
1/4 cup semi-sweet chocolate chips
6 KRAFT Caramels, cut in half
1/4 cup cinnamon sugar

Steps:

Heat oven to 425ºF.
Unroll pie crust on work surface; cut into 12 rounds with 3-inch cookie cutter, rerolling scraps as necessary.
Mix pumpkin and spice in medium bowl until blended; stir in nuts and chocolate. Spoon about 1-1/2 Tbsp. pumpkin mixture onto center of each pastry round; top with caramels. Lightly brush edges of pastry with water; fold in half to enclose filling. Seal edges with fork.
Place on parchment-covered baking sheet; sprinkle with cinnamon sugar.
Bake 12 to 15 min. or until golden brown. Cool 1 min. Transfer to wire racks; cool completely.

Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g