Pocket Pumpkin Pies

1. 1

   Heat oven to 425 degrees F.

2. 2

   Unroll pie crust on work surface; cut into 12 rounds with 3-inch cookie cutter, rerolling scraps as necessary.

3. 3

   Mix pumpkin and spice in medium bowl until blended; stir in nuts and chocolate.

4. 4

   Spoon about 1-1/2 Tbsp.

5. 5

   pumpkin mixture onto center of each pastry round; top with caramels.

6. 6

   Lightly brush edges of pastry with water; fold in half to enclose filling.

7. 7

   Seal edges with fork.

8. 8

   Place on parchment-covered baking sheet; sprinkle with cinnamon sugar.

9. 9

   Bake 12 to 15 min.

10. 10

    or until golden brown.

11. 11

    Cool 1 min.

12. 12

    Transfer to wire racks; cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.