I can hardly contain my excitement about this creation!
Each bite of these Pumpkin Pie White Chocolate Cups begins by breaking into a rich and creamy white chocolate shell followed by sinking your teeth into a sweet pumpkin pie-spiced filling. If ever there was a candy worth making at home, this would be the one.
Not one to typically delve into the intimidating realm of confections, I decided that Halloween was as good a time as any to try my hand at homemade candy. A pumpkin-flavored treat was a no-brainer, and given my love of white chocolate, I settled on white chocolate cups with a pumpkin pie-like filling.
Although the recipe may sound a bit time-intensive, the process is quite simple, as I’ve outlined via photos below (full recipe follows):
1. Melt white chocolate until smooth over a double boiler.
2. “Paint” the white chocolate onto the insides of mini muffin cups and refrigerate until solid.
3. Meanwhile, mix together cream cheese, pumpkin puree, spices, vanilla extract, powdered sugar and…
…cinnamon graham cracker crumbs.
Mix until combined.
4. Remove hardened chocolate shells from the fridge and…
…fill with the pumpkin mixture.
Smooth the filling to create an even layer.
5. Top with the remaining melted white chocolate and let the cups sit in the fridge for a couple of hours until set.
Pumpkin Pie White Chocolate Cups to dole out to trick-or-treaters OR hoard for your own private stash ;).
Move on over, Reese’s. There’s a new chocolate candy cup in town.
Sure, peanut butter and milk chocolate top the list of classic dessert flavor combinations…
but I think pumpkin and white chocolate are a close contender.
Pumpkin Pie White Chocolate Cups
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) 1/3-less-fat neufchatel cream cheese, at room temperature
- 1/4 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 tsp pure vanilla extract
- 1/4 cup powdered evaporated cane juice or powdered sugar
- 1 cup finely ground cinnamon graham cracker crumbs (a food processor works best here)
- Place chocolate in the top of a double boiler (or make your own by setting a heat-proof bowl over a pot with 1 inch of water) over high heat. Bring the water to a boil, then reduce stove heat to low.
- Continuously stir the chocolate until completely melted. Remove bowl from the heat and place on a heat-proof surface.
- 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. You will not use all of the melted chocolate in this step.
- Allow chocolate cups to cool and harden completely by placing on a tray in the fridge for at least 30 minutes. You can also complete this step the night before.
- In a medium bowl, combine the cream cheese through vanilla extract and beat with an electric mixer until smooth. Add in the powdered evaporated cane juice and beat until smooth. Stir in graham cracker crumbs.
- 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.
- If the remaining melted chocolate has hardened too much, simply repeat steps 1-2.
- 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.
- Chill in the refrigerator until set, about 1-2 hours.
- Unwrap cups and enjoy!
- Store in an air-tight container in the fridge.