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
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- 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 : Calories 390 calories, Fat 24g fat (15g saturated fat), Cholesterol 70mg cholesterol, Sodium 267mg sodium, Carbohydrate 42g carbohydrate (31g sugars, Fiber 2g fiber), Protein 6g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Touseef Ullah Shah
[email protected]Overall, I highly recommend this pumpkin pie cups recipe. It's easy to make, delicious, and perfect for any occasion. I will definitely be making them again and again.
Rev Tom
[email protected]These pumpkin pie cups are the epitome of fall baking. The warm spices and pumpkin flavor are the perfect way to celebrate the season. I can't wait to make them again next year!
omar Hany
[email protected]I hate cleaning up after baking, but this recipe made it a breeze. The muffin tins made it easy to remove the cups, and there was minimal mess to deal with. It was a huge relief!
Aleu
[email protected]These pumpkin pie cups were not only delicious, but they were also visually stunning. I loved the way the individual cups looked on a serving platter, and they were the perfect addition to my Thanksgiving table.
Roshan ali khasKheli
[email protected]I had some fun experimenting with different variations of this recipe. I tried adding chocolate chips to the filling, and I also made a maple glaze to drizzle on top. Both versions were delicious and I can't wait to try more variations in the future.
Zariq Awan
[email protected]As a busy parent, I appreciate recipes that can be made ahead of time. These pumpkin pie cups were perfect for that! I made them the night before and they were just as delicious the next day.
Marquies Townsend
[email protected]I love that this recipe uses whole wheat flour and natural sweeteners, making it a healthier alternative to traditional pumpkin pie. The cups were still plenty sweet and satisfying, and I felt good about indulging in them.
Ethan RePass
[email protected]I was thrilled to find a gluten-free pumpkin pie recipe that actually tasted good! The crust was made with almond flour and oats, and it was just as flaky and delicious as a traditional crust. The filling was also perfect, with just the right amount
Erin Fishwick
[email protected]As a beginner baker, I was hesitant to try this recipe, but I'm so glad I did! The instructions were easy to follow, and the cups turned out beautifully. They were a hit with my family and friends.
CodeB Media
[email protected]I've always been a fan of pumpkin pie, but these cups took it to a whole new level. The crust was perfectly crispy, and the filling was rich and decadent. I couldn't get enough of them!
Masud Vai143
[email protected]These pumpkin pie cups were a delightful treat! The crust was flaky and buttery, while the filling was creamy and flavorful. I loved the individual serving size, which made them perfect for a party or potluck.