These are great snacks for Thanksgiving! The genius of Reese's Peanut Butter Cup but with the filling that tastes like Pumpkin Pie!
If you really love pumpkin (like me!) than you'll love these. The flavor really comes through because they're not baked (if pumpkin isn't you thing you can make your own peanut butter cups instead. click here).
They're really fast to make but a little messy. I always make a giant mess in the kitchen no matter what I'm making though.
Pumpkin Pie Candy Cups
adapted from What Megan's Making
Ingredients
400g melted dark chocolate
110g cream cheese, at room temperature
1/4 cup pumpkin puree
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp all spice
1/4 tsp cloves
1 tsp vanilla
1/4 cup icing sugar
1 cup finely ground graham cracker or ginger nut crumbs
Sprinkles or extra cookie crumbs for decoration
1. Put the chocolate in a microwavable safe bowl and microwave for one minute at a time until melted.
2. Using a pastry brush cover the inside of your candy mold or mini cupcake wrappers in a thin layer of chocolate (if using liners put in a tray so they keep their shape). Put in the freezer (flat) for 10 minutes until set.
3. While that's in the freezer make the filling by combining the cream cheese and vanilla. Mix until smooth. Stir in the icing sugar, pumpkin and spices. Fold in the cookie crumbs last.
4. Take the cups out of the freezer and place one teaspoon of pie filling in each cup and smooth down. Spoon over a small amount of chocolate to cover the pumpkin filling. Cover the top with some reserved cookie crumbs or autumn colored sprinkles if desired.
5. Place back in the freezer for 20-30 minutes until completely hard (if doing a regular sized cupcake wait at least an hour). Once done if using a candy tray the cups will come out like ice in an ice cube tray.
6. Repeat process until pie filling runs out. Re-heat the chocolate as needed.
You can get these at craft stores cheap. I used a few wrappers but thought this was easier.
