Wednesday, November 17, 2010

white chocolate pumpkin cups

When I originally came across this recipe I was a little worried about the no bake nature of the pumpkin filling. I thought it might too gooey. Instead after the incorporation of the sugar and the graham crackers, the filling was pretty substantial and not at all runny or gooey. Also don't be fooled by how small the empty baking cups look, one of these things when finished is very filling.

Also, at first glance it might seem like these cups might take a long time to put together, but don't be scared away. These go really quickly, the whole process probably takes 35 minutes.

White Chocolate Cups with Pumpkin Pie-ish Filling
(Slightly adapted from HealthyFoodforLiving)
makes about 10 mini (2 inch) cups

  • 10 oz good-quality chopped white chocolate or white chocolate chips

  • 10 mini (2 inch) aluminum/tin foil muffin liners

  • 2 oz (about 4 Tbsp) cream cheese, at room temperature

  • 1/4 cup pumpkin puree

  • 1 tsp pumpkin pie spice

  • 1 tsp pure vanilla extract

  • 1/4 cup powdered sugar

  • 1 cup finely ground cinnamon graham cracker crumbs (a food processor works best here)


  1. Melt half the white chocolate. I just melted it in the microwave, approximately 3 times at 30 seconds apiece stirring between each. Or, if you feel more ambitious melt it in a double boiler.

  2. Using a small spoon, “paint” the melted chocolate all over the insides of 10 mini tin foil muffin liners (the tin foil cups are easier to peel off than the paper cups). The layer of chocolate should be thick enough so that you cannot see through it, but thin enough that the paper cups remain upright and intact.

  3. Allow chocolate cups to cool and harden completely by placing on a tray or in Tupperware containers in the fridge for at least 30 minutes. You can also complete this step the night before.

  4. In a medium bowl, combine the cream cheese, pumpkin, pie spice and vanilla extract and beat with an electric mixer until smooth. Add in the powdered sugar and beat until smooth. Stir in graham cracker crumbs.

  5. Using a mini ice cream scoop or a small spoon, evenly divide the pumpkin mixture between the hardened chocolate cups. Smooth the top to create an even surface.

  6. Melt the remaining chocolate.

  7. Evenly divide the remaining melted chocolate amongst the filled cups, smoothing the tops and making sure the chocolate reaches all the way to the edges in order to seal the cups.

  8. Chill in the refrigerator until set, about 1-2 hours.

1 comment:

  1. I'm thrilled that you made the white chocolate pumpkin pie cups! I'm nearing the end of my frozen stash, so I might need to make another batch soon :).