Pumpkin Pie Cups

Directions

• 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.