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Pumpkin Pie Cups

Total Time

Prep: 35 min. + chilling


16 servings

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
Pumpkin Pie Cups Recipe photo by Taste of Home


  • 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


  1. 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.
  2. Meanwhile, in a food processor, puree the pie. Add the cream cheese, sugar and brown sugar and pulse until light and fluffy.
  3. 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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