These delicious mini chocolate pumpkin pies have become a favorite dessert buffet offering in our family and are perfect for a fall dinner, a Thanksgiving dessert board or buffet or a Pocahontas movie night. Rich chocolate pairs beautifully with your favorite fall flavors. We served these on our Pocahontas fall dinner.
Mini Chocolate pumpkin Pies
This recipe was inspired by Martha Stewart’s Triple Chocolate Pie recipe published in Martha Stewart Living, November 2008. You may link to her recipe here.
Makes 12 individual sized pies
Ingredients
Crust:
- 12 Keebler Ready Crust Mini Graham Cracker Pie Crusts
- 1/4 cup dark chocolate chips
Filling:
- ½ cup semisweet chocolate chips
- 2 ½ tablespoons unsalted butter, cut into small pieces
- 1 ½ cups solid-pack pumpkin
- 1 cup evaporated milk
- 1/2 cup packed brown sugar
- 2 large eggs, beaten
- 2 teaspoons cornstarch
- ¾ teaspoon pure vanilla extract
- ½ teaspoons salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch of ground cloves
Garnish:
- ½ cup white chocolate
- Candy feather mold
Instructions
- Prepare Crusts – Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Arrange mini graham cracker pie crusts on baking sheets. Sprinkle bottoms of pie crusts with semisweet chocolate chips. Bake for around one minute to melt chocolate. Using the back of a spoon, spread melted chocolate in a thin layer over the crust. Set aside.
2. Make Filling – In a microwave safe bowl, combine semi-sweet chocolate chips and butter. Microwave in 30-second increments stirring after each interval. Do not over cook. Set aside.
In a medium bowl, combine pumpkin, evaporated milk, brown sugar, beaten eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves. Stir until smooth. Whisk in melted chocolate mixture until thoroughly combined.
3. Bake – Using a muffin scoop, spoon ¼ cup pumpkin mixture into each shell. Place the filled shells on a parchment lined baking sheet. Bake for 25-30 minutes, or until the centers of pies are set. Place the pies on a baking rack and allow to cool to room temperature.
4. Decorate – Meanwhile, place white chocolate chips in a microwave safe bowl. Microwave in 30-second increments stirring after each interval. Do not over cook. Spoon melted white chocolate into feather mold. Allow to harden completely before removing. Repeat the process until you have a feather for each mini pie.
Drizzle pie tops with remaining melted white chocolate and top with a white chocolate feather. If desired, serve with fresh whipped cream.
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