Treat yourself to these delicious Mini Chocolate Toffee Pumpkin Pies … they’re a fun and easy to make twist on the Thanksgiving classic!
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Fall has always been my favorite season, and my go to autumnal treat is anything made with pumpkin.
From donuts to coffee to cake, I really can’t get enough pumpkin at this time of year!
If you love pumpkin as much as I do, you won’t be able to resist these Mini Chocolate Toffee Pumpkin Pies. They’re the perfect fall dessert, and they’re so simple to make … no baking required!
My husband is not a fan of pumpkin pie. And as much as I love a big slice (or two), I don’t want to eat a whole pie by myself.
So I needed to find a way to get him to enjoy my fave Thanksgiving treat, too.
These Mini Pumpkin Pies have two ingredients that convinced Joel to give these mini pumpkin tarts a try: chocolate and toffee. You’d never guess it, but chocolate pairs really well with pumpkin, and the toffee bits add lots of delicious flavor and some much needed crunch.
Joel loved these pies almost as much as my three-year old niece did … win-win!
How to Make Mini Chocolate Toffee Pumpkin Pies
The best thing about these Mini Chocolate Toffee Pumpkin Pies—apart from the delicious taste, of course—is how easy they are to make.
There is no baking required, the ingredients are simple, and everything comes together fast.
I used premade graham cracker crusts for these bite size pumpkin pies, a cooking hack I will definitely try again.
All you need to do is fill the crusts with your yummy cream cheese-pumpkin filling, drizzle the pies with melted chocolate, add the creamy topping, and sprinkle with toffee bits. So simple!
Serve these Mini Pumpkin Pies for Thanksgiving or as an easy fall treat.
And you may want to double the recipe. It’s almost impossible to stop at one!
Treat yourself to these mouthwatering Mini Chocolate Toffee Pumpkin Pies ... they're a fun twist on the Thanksgiving classic!
- 4 oz cream cheese, at room temperature
- 1/4 cup powdered sugar
- 1/2 cup heavy cream
- 4 oz cream cheese, at room temperature
- 1/4 cup lightly packed brown sugar
- 1 cup pumpkin puree
- 2 tsp cinnamon
- 1 tsp ground ginger
- dash nutmeg
- 1/2 cup heavy cream
- 2 oz semi-sweet chocolate
- 12 mini graham cracker crusts
- 1/2 cup milk chocolate toffee bits
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Using a stand or hand mixer, mix together cream cheese and powdered sugar until smooth.
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Slowly add heavy cream to cream cheese mixer. Gradually increase speed and mix until cream cheese mixture holds a soft peak.
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Scrape topping into a new bowl and set aside.
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Place cream cheese and brown sugar in stand/hand mixer bowl (no need to clean out after preparing topping) and mix until smooth.
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Add pumpkin and spices to cream cheese and mix well.
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Slowly mix heavy cream into pumpkin mixture. Increase speed and mix for a couple minutes or until mixture has some body. (You don't want it to be runny.) Set aside.
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Melt chocolate in microwave.
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Transfer melted chocolate to a small ziplock or pastry bag. Set aside.
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Place 1 teaspoon toffee bits in the bottom of each graham cracker crust.
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Top toffee with pumpkin filling.
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Snip a small corner off the ziplock bag. Drizzle chocolate over the pumpkin filling.
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Cover chocolate with a dollop of the cream cheese/heavy cream topping.
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Sprinkle pies with remaining toffee bits.
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Serve pies immediately or refrigerate until ready to serve. Enjoy!
Love these Mini Chocolate Toffee Pumpkin Pies and want more?
If you enjoyed these mini pumpkin tarts, make sure to check out some of my other pumpkin recipes, too!
- Mini Pumpkin Pies with Cinnamon Cheesecake Topping
- Layered Pumpkin Mousse
- Pecan Pumpkin Spice Cake Pops
- Pumpkin Frozen Yogurt
- Pumpkin Pie Overnight Oats
What is your favorite way to enjoy pumpkin?
P.S. Make sure to check out all my Thanksgiving crafts, recipes, and decor ideas here!
Hello Ginnie,
Wow these mini pumpkin pies look so amazing. This is the perfect dessert of the holiday.
Enjoy the weekend.
Julie xo