White Chocolate Pumpkin Pie Cups

White Chocolate Pumpkin Pie Cups

20131030-081243.jpgOne of the best things about Halloween, is the food you can create. Pumpkins make great decorations and are great festive fun, but you can use the flesh scooped out before carving to make some really tasty treats. White Chocolate Pumpkin Pie Cups are an easy recipe that you can prepare in stages and they can keep in an airtight container for a few days.

See here for lots of other pumpkin treats, festive ideas  and how to make your own ready to use Pumpkin Pie filling.

  • 12 oz good quality white chocolate (or chocolate chips)
  • 1 oz butter
  • 1/4 cup low fat cream cheese (like Philadelphia)
  • 1/4 cup pumpkin puree (or make your own here)
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp nutmeg
  • pinch cloves
  • pinch allspice
  • 1 tsp pure vanilla extract
  • 1/4 cup caster sugar
  • 1 cup finely crushed graham/cream cracker crumbs
  • Seasonal sprinkles or edible decorations

Place 10 mini (2 inch) aluminium/foil cup cases on a tray.

Melt white chocolate and butter in the top of a double boiler (or a glass bowl over a pan) over medium heat (simmering) on the stove, stirring constantly until completely melted. Remove from heat.

Using a small spoon place about 3/4 of a teaspoon of the melted chocolate into the cup cases, tilt the cups to swirl the chocolate to cover as much as possible. If necessary, use a paint brush to paint up the sides of the cases/tin with extra chocolate. The chocolate should be thick enough that you can not see through it. You should have left over chocolate when all the cups are done.

Place the cup cake tray in the freezer for about 15 minutes, or until completely hardened.

In a medium bowl combine the cream cheese, pumpkin, spices and the vanilla, whisk or beat until smooth. Add the powdered sugar and whisk until combined. Stir in the graham/cream cracker crumbs.

Remove the chocolate cups from freezer and peel the papers/foil off of the hardened shells (or if using the Brownie Tin allow to warm slightly and tease out) – This step may be completed days before filling!

Using a small spoon, gently divide the pumpkin mixture among the chocolate cups filling to just below the ridge. Smooth the tops to create an even surface.

You can decorate with seasonal sprinkles

You can decorate with seasonal sprinkles

Re-heat the remaining melted white chocolate if necessary. Spoon a small amount of melted chocolate over the smoothed filling surfaces, making sure the chocolate reaches all the way to the edges to seal the cups. Sprinkle with decorative seasonal sprinkles or edible decorations.



Chill, to harden the tops. Store in an airtight container in the refrigerator. Remove from refrigerator at least 1 hour before serving.

Discovered  & adapted from:  Healthy Food for a Living

About HonieMummy (HonieBuk)

Vegan Mama. Organic Gardener. Guider. Admin for Veganuary and run my own Plant Based /Dairy Free page. Mum to 3, Wife to 1. Allotment holder and growing from home. Currently trying 'Back to Eden' method and studying a Diploma in Organic Gardening. Guide Leader and all round Super Woman (well trying to be) 😁🌱
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