This Chocolate Pumpkin Mini Pies recipe could not be easier–it’s the same pumpkin pie recipe you know and love, made mini and then put on a cocoa crumb crust. Pumpkin and chocolate work really well together because despite pumpkin’s reputation as a dessert ingredient, it’s really not sweet on its own and lets sweet foods like chocolate really shine while being content to exist as a background flavor. Since these pies are made with a crumb crust, there’s no need to blind bake.
These Chocolate Pumpkin Mini Pies come together quickly, and you can make it go even faster if you make the crust a day ahead of time and refrigerate. You can make them in any size, from jumbo muffin tin to mini, just keep an eye on the baking time. Make sure to let them completely cool before garnishing them with whipped cream or other toppings. Cool first in the pan, then on the countertop, and refrigerate overnight if needed. Do yourself a favor and don’t wait until the holidays to enjoy these mini pies! Throw some seasonally appropriate sprinkles on top and enjoy any time of year. If you’re feeling adventurous, experiment with different crust flavors, like vanilla, gingersnap, or oreo!
Chocolate Pumpkin Mini Pies
Ingredients
- 2 ½ cup all purpose flour
- ½ cup cocoa powder
- 1/3 cup sugar
- ¼ teaspoon salt
- 1 cup butter chilled and cubed
- 1/3 - ½ cup ice water
- 1 can Farmer's Market Organic Pumpkin
- 3/4 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/2 tsp. sea salt
- 1 14 oz. can sweetened condensed milk
- 2 eggs beaten
Instructions
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In a food processor, pulse the flour, cocoa powder, sugar, salt, and chilled butter about 5 times. Add in 1/3 cup ice water and pulse until the dough starts to crumble. Add more water as needed.
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Dump out onto a clean work surface and gather together and form into two disks. Cover with plastic wrap and place in the fridge to chill for 1 hour.
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Preheat the oven to 400 degrees. Roll out the dough one at a time and cut into 3-4 inch disks. Place the disks into a muffin tin and gently press to the bottom. Place in the fridge to chill while making the filling.
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Mix the pumpkin and spices together. Add remaining filling ingredients and mix slowly until thoroughly combined.
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Pour the filling into the pie molds almost to the top. Place in the oven for 5 minutes then turn the temperature down to 325 degrees and cook for another 10-15 minutes or until the center is set.
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Chill and serve with whipped cream.