Oh yes. These are amazing. I didn’t think I would like these as much as I do, but let me tell you, they will most certainly be making another appearance in this house soon! Another fab find from Pinterest, these are fall in one bite! Easy to make, but be careful, they are addicting.
Pumpkin Pie White Chocolate Cups recipe from healthyfoodforliving.com (wait?!?! does that mean these are healthy!??!)
- 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.
Again another debacle in white chocolate melting! Mine turned out a little funny shaped, but still super delish! If you want to see ALL my boards on Pinterest, you can follow me HERE