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Pumpkin Pie Cups

Around our house, we get tired of the same thing several days after Thanksgiving is over. Wanting to try something different, my mom and I created these cute, bitesize desserts. —Amy Lee, Bonne Terre, Missouri
  • Total Time
    Prep: 35 min. + chilling
  • Makes
    16 servings


  • 1 package (12 ounces) dark chocolate chips
  • 4 teaspoons shortening or coconut oil
  • 2 packages (8 ounces each ) cream cheese, softened
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 prepared 9-in. pumpkin pie


  • In a microwave, melt chocolate chips and shortening; stir until smooth. Using a narrow pastry brush, brush the inside of 2-in. foil muffin liners with a thin layer of melted chocolate, leaving a 1/8 inch rim unpainted at the top. Refrigerate for 15 minutes or until firm. Repeat layers 3 times.
  • Meanwhile, in a food processor, puree the pie. Add the cream cheese, sugar and brown sugar and pulse until light and fluffy.
  • Spoon or pipe pumpkin mixture into chocolate shells. Chill until serving.
Nutrition Facts
1 piece: 390 calories, 24g fat (15g saturated fat), 70mg cholesterol, 267mg sodium, 42g carbohydrate (31g sugars, 2g fiber), 6g protein.

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