Mini Chocolate Toffee Pie | Hello Little Home
Mini Chocolate Toffee Pumpkin Pies
Prep Time
30 mins
Total Time
30 mins

Treat yourself to these mouthwatering Mini Chocolate Toffee Pumpkin Pies ... they're a fun twist on the Thanksgiving classic!

Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 348 kcal
For Topping:
  • 4 oz cream cheese, at room temperature
  • 1/4 cup powdered sugar
  • 1/2 cup heavy cream
For Filling:
  • 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
For Pies:
Prepare Topping:
  1. Using a stand or hand mixer, mix together cream cheese and powdered sugar until smooth.
  2. Slowly add heavy cream to cream cheese mixer. Gradually increase speed and mix until cream cheese mixture holds a soft peak.
  3. Scrape topping into a new bowl and set aside.
Prepare Filling:
  1. Place cream cheese and brown sugar in stand/hand mixer bowl (no need to clean out after preparing topping) and mix until smooth.
  2. Add pumpkin and spices to cream cheese and mix well.
  3. 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.

Assemble Pies:
  1. Melt chocolate in microwave.
  2. Transfer melted chocolate to a small ziplock or pastry bag. Set aside.

  3. Place 1 teaspoon toffee bits in the bottom of each graham cracker crust.
  4. Top toffee with pumpkin filling.
  5. Snip a small corner off the ziplock bag. Drizzle chocolate over the pumpkin filling.
  6. Cover chocolate with a dollop of the cream cheese/heavy cream topping.
  7. Sprinkle pies with remaining toffee bits.
    Step by Step photo for making mini pumpkin pies. | Hello Little Home
  8. Serve pies immediately or refrigerate until ready to serve. Enjoy!