Ingredients:

• 1 rolled refrigerator pie crust
• 1/3 cup ground CHEETOS^® Crunchy FLAMIN’ HOT^® Cheese Flavored Snacks, divided
• 1 egg yolk
• 1/2 cup pumpkin purée
• 2 tbsp packed brown sugar
• 2 tbsp evaporated milk
• 1/2 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• 1/8 tsp salt 8 TWIX^® Fun Size^® Bars, divided
• 1/4 cup heavy or whipping (35%) cream, whipped
• 2 tbsp caramel sauce

How to make it:

1. Preheat oven to 350°F.
2. Place pie crust on lightly floured work surface and sprinkle 2 tbsp ground CHEETOS^® Crunchy FLAMIN’ HOT^® Cheese Flavored Snacks evenly over crust. Using rolling pin, gently press into crust. Flip crust over and sprinkle 2 tbsp ground CHEETOS^® over crust. Using rolling pin, gently press into crust.
3. Using 3-inch round cookie cutter, cut out 12 rounds, rerolling scraps as needed. Reserve any remaining scraps for another use.
4. Fit pastry rounds into 12 mini muffin cups. Chill in refrigerator for 10 minutes to firm up pastry. Using fork, prick bottoms of pastry cups. Line pastry shells with mini muffin liners and fill with pie weights. Bake for 10 to 12 minutes or until lightly golden.
5. Remove weights and liners. Bake for 4 to 6 minutes or until pastry is golden brown and crisp. Let cool completely.
6. In medium bowl, whisk together egg yolk, pumpkin purée, brown sugar, evaporated milk, pumpkin pie spice, vanilla and salt until blended.
7. Chop 2 TWIX^® Fun Size^® Bars and divide among pie shells. Pour in pumpkin purée mixture. Bake for 15 to 20 minutes or until filling is just set. Let cool completely.
8. Cut remaining TWIX^® in half diagonally. Just before serving, garnish each mini pie with small dollop of whipped cream, TWIX^® half, remaining ground CHEETOS^® and drizzle of caramel sauce.

Tip: Alternatively, use your favorite whipped topping if preferred.