Mini Chocolate Toffee Pumpkin Pies
Treat yourself to these mouthwatering Mini Chocolate Toffee Pumpkin Pies ... they're a fun twist on the Thanksgiving classic!
Servings: 12 servings
Calories: 348kcal
Ingredients
For Topping:
- 4 ounces cream cheese, at room temperature
- ¼ cup powdered sugar
- ½ cup heavy cream
For Filling:
- 4 ounces cream cheese, at room temperature
- ¼ cup lightly packed brown sugar
- 1 cup pumpkin puree
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- dash nutmeg
- ½ cup heavy cream
For Pies:
- 2 ounces semi-sweet chocolate
- 12 mini graham cracker crusts
- ½ cup milk chocolate toffee bits
Instructions
Prepare Topping:
- Using a stand or hand mixer, mix together cream cheese and powdered sugar until smooth.
- Slowly add heavy cream to cream cheese mixer. Gradually increase speed and mix until cream cheese mixture holds a soft peak.
- Scrape topping into a new bowl and set aside.
Prepare Filling:
- Place cream cheese and brown sugar in stand/hand mixer bowl (no need to clean out after preparing topping) and mix until smooth.
- Add pumpkin and spices to cream cheese and mix well.
- 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:
- Melt chocolate in microwave.
- Transfer melted chocolate to a small ziplock or pastry bag. Set aside.
- Place 1 teaspoon toffee bits in the bottom of each graham cracker crust.
- Top toffee with pumpkin filling.
- Snip a small corner off the ziplock bag. Drizzle chocolate over the pumpkin filling.
- Cover chocolate with a dollop of the cream cheese/heavy cream topping.
- Sprinkle pies with remaining toffee bits.
- Serve pies immediately or refrigerate until ready to serve. Enjoy!
Nutrition
Calories: 348kcal
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