Pocket Pumpkin Pies

• 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 PLANTERS Pecans
• 1/4 cup BAKER'S Semi-Sweet Chocolate Chunks
• 6 KRAFT Caramels, cut in half
• 1/4 cup cinnamon sugar

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

ready, pumpkin, pumpkin pie spice, pecans, caramels, cinnamon sugar

Taken from www.kraftrecipes.com/recipes/pocket-pumpkin-pies-186181.aspx (may not work)