INDIVIDUAL SALTED CARAMEL PUMPKIN PIES

1 refrigerated roll of pie crust for a 9-inch pie
1 can (15-oz) pumpkin (not pumpkin pie filling)
2 3-oz pkgs cream cheese, room temperature
1/2 cup caramel sauce + more for drizzle
1 tsp pumpkin pie spice
2 large eggs
Flaky salt for topping
Whipped cream for serving

Preheat oven to 425 degrees.
Spray 12 muffin cups with nonstick cooking spray; set aside.

Roll out the pie crust into a 12-inch circle. Use a 2 1/4-inch biscuit cutter or glass to cut out 12 circles of the crust. Set the dough rounds in the bottom of each of the muffin cups. Bake about 6 minutes or until golden brown. Allow to cool slightly. Lower oven temperature to 325 degrees.

In a large bowl, whisk together the pumpkin puree, cream cheese, caramel sauce, and pumpkin pie spice until smooth. Whisk in the eggs.

Divide the pumpkin mixture evenly into the 12 muffin tins. Sprinkle a little flaky salt over the top of each.

Bake at 325 degrees about 25 minutes until the filling is set, lightly browned and domed on top.  Remove from oven and allow to cool completely on a wire rack in the muffin tin/s.

To remove pies, slide a small offset spatula or butter knife around the pies and under the bottoms to loosen. Remove to serving plates and serve topped with whipped cream, drizzled with caramel sauce and a sprinkle of flaky salt.

Yield: 12 individual pies