Mini Chocolate Swirled Pumpkin Pies

Just because Thanksgiving has passed doesn’t mean I can continue to deliver pumpkin-y goodness on this blog. This recipe for Chocolate Pumpkin Pie was featured on The Chew and I just loved the idea of it but wanted to make it a little bit my own.

Mini Chocolate Swirled Pumpkin Pies

I didn’t want the pumpkin flavor to be lost in the chocolate so I decided to swirl a bit in at the end. And, because I’m apparently on a mini kick, I went with mini pumpkin pies!

Mini Chocolate Swirled Pumpkin Pies

 

Ingredients:

  • 3 oz Semisweet Chocolate Chips
  • 2 tablespoons Unsalted Butter (cut into small pieces)
  • 1/2 teaspoon Coffee or Espresso Grounds
  • 1 15 oz Can Pumpkin
  • 1 12 oz Can Evaporated Milk
  • 3/4 cup Packed Light-Brown Sugar
  • 3 Large Eggs
  • 1 tablespoon Cornstarch
  • 1 teaspoon Vanilla Extract
  • 3/4 teaspoon Ground Cinnamon
  • 3/4 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Nutmeg
  • Pinch of Ground Cloves
  • Mini pie crusts

Preheat your oven to 425 degrees. In a double boiler, melt chocolate, coffee grounds and butter, stirring frequently until smooth, and remove from heat. Adding the coffee grounds will enhance the flavor of the chocolate. I used Pumpkin Spice coffee because, well, why not?
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In a large bowl, mix together the pumpkin, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves.
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Place pies on a baking sheet. Pour the pumpkin mixture into pie crust. Add a few drops of the chocolate to each mini pie. (you can add as much or as little as you’d like!)
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Use a fork to swirl the chocolate.
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Bake for 15 minutes at 425 degrees. Reduce oven temperature to 350° F.; bake for 30 to 35 minutes or until knife inserted near center comes out clean.
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Aren’t they cute?
Mini Chocolate Swirled Pumpkin Pies
I like that each bite has some chocolate but that it’s still primarily a classic pumpkin pie.
Mini Chocolate Swirled Pumpkin Pies
Mini Chocolate Swirled Pumpkin Pies
Author: 
Recipe type: Dessert
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3 oz Semisweet Chocolate Chips
  • 2 tablespoons Unsalted Butter (cut into small pieces)
  • ½ teaspoon Coffee or Espresso Grounds
  • 1 15 oz Can Pumpkin
  • 1 12 oz Can Evaporated Milk
  • ¾ cup Packed Light-Brown Sugar
  • 3 Large Eggs
  • 1 tablespoon Cornstarch
  • 1 teaspoon Vanilla Extract
  • ¾ teaspoon Ground Cinnamon
  • ¾ teaspoon Ground Ginger
  • ¼ teaspoon Ground Nutmeg
  • Pinch of Ground Cloves
  • 4 Mini pie crusts
Instructions
  1. Preheat your oven to 425 degrees.
  2. In a double boiler, melt chocolate, coffee grounds and butter, stirring frequently until smooth, and remove from heat.
  3. In a large bowl, mix together the pumpkin, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves.
  4. Place pies on a baking sheet. Pour the pumpkin mixture into pie crust. Add a few drops of the chocolate to each mini pie.
  5. Use a fork to swirl the chocolate.
  6. Bake for 15 minutes at 425 degrees.
  7. Reduce oven temperature to 350° F.; bake for 30 to 35 minutes or until knife inserted near center comes out clean.
You can make this as a normal sized pie too, you actually cook it for the same amount of time.
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