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You are here: Home / Dessert / Mini Chocolate Swirled Pumpkin Pies

December 18, 2012 By Kaitlin Leave a Comment

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, so instead I went with Chocolate Swirled Pumpkin Pies.

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 Chocolate Swirled 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?
IMG_2587IMG_2588
In a large bowl, mix together the pumpkin, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves.
IMG_2585IMG_2586
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!)
IMG_2590
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.
IMG_2593
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
Recipe Type: Dessert
Author: I Can Cook That
Cook time: 50 mins
Total time: 50 mins
Serves: 4
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
  • 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.
3.2.1275
You can make this as a normal sized pie too, you actually cook it for the same amount of time.

Related posts:

Nutella Swirled Pumpkin Cheesecake Bars Bourbon Pumpkin Flan Gingerbread Chocolate Pumpkin Trifle Spiced Apple Two Bite Tarts

Filed Under: Dessert, Make Ahead Tagged With: Chocolate, Chocolate Chips, Cinnamon, Cloves, Coffee Grounds, Cornstarch, Dessert, Eggs, Evaporated Milk, Ginger, I Can Cook That, Light Brown Sugar, Make Ahead, Mini, Nutmeg, Pie, Pie Crust, Pumpkin, Recipe, Swirled, Thanksgiving, Vanilla Extract

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