Step 1

Line 2 cupcake tins with cupcake liners.

Step 2

In a medium bowl, stir together crust ingredients. Press 1 to 2 Tbsp of the crust mixture into cupcake liners and chill for 2 hours.

Step 3

In a large bowl, beat together heavy cream, pumpkin pie spice, and vanilla until stiff peaks form. Add in the cream cheese and sugar, beating until completely combined.

Step 4

Pour mixture into the prepared pie crusts, smoothing over the top with a rubber spatula. Cover and refrigerate at least 2 hours, Add 1 Tbsp caramel sauce to half of the pies and a sprinkle of chopped pecans. Add a sprinkle of chocolate chips to the other half of the pies. Refrigerate another hour before serving.