Mini Oatmeal Crumble Pumpkin Pies
1 package refrigerated pie crust (2 crusts)
2 jars of Gina's Southern Style Gourmet Pumpkin Spread (9 oz.)
¼ tsp. cinnamon
¼ tsp. pumpkin pie spice
1 cup white sugar
2 cans evaporated milk (12 oz.)
1 ½ cups butter
1 cup all-purpose flour
2 cups dark brown sugar
½ tsp. salt
1 cup rolled oats
1 cup pecans, chopped
1 jar caramel (12.25 oz.)
1 container cool whip (16 oz.)
Spray muffin tins with non-stick cooking spray. Roll dough out and cut into 3-inch diameter circles to fill your muffin tins with a little over the edge. Set aside
Preheat oven to 425 degrees. Mix together white sugar, ¼ tsp. salt, cinnamon and pumpkin pie spice; set aside. Using a hand mixer, beat eggs, then stir in pumpkin spread 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). Place in oven and bake for 10 minutes.
In another large bowl, combine the butter, flour, brown sugar, ½ cup caramel, and ¼ tsp. salt and blend with a pastry blender into pea size pieces. Add the oats and pecans and combine. Turn oven down to 350 degrees and take mini pumpkin pies out. Gently spoon crumble mixture over the top of each mini pumpkin pies.
Return to oven and bake for 30-35 minutes. Remove from oven and let cool. Refrigerate or serve immediately. Top with whipped cream and additional caramel sauce.