Description
Delightful mini pumpkin pies topped with chocolate and marshmallows, perfect for the fall season.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of salt
- 1 cup canned pumpkin puree
- 1/4 cup heavy cream
- 1 large egg
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3 ounces semi-sweet chocolate, chopped
- 8 large marshmallows
Instructions
- Preheat oven to 350°F. Line a standard 12-cup muffin tin with 8 paper liners.
- Combine graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt in a mixing bowl. Stir until the mixture resembles wet sand.
- Divide crust mixture evenly among the 8 liners, using about 1.5 tablespoons per liner. Press firmly with a small glass or spoon to compact the base.
- Bake crusts for 5 minutes. Remove the pan from the oven but leave the oven on.
- In a separate bowl, whisk together pumpkin puree, heavy cream, egg, light brown sugar, cinnamon, ginger, nutmeg, cloves, and a pinch of salt until fully blended.
- Spoon pumpkin filling over each baked crust, filling each cup about two-thirds full.
- Bake for 13 to 15 minutes, until centers are just set. Remove from oven and immediately distribute chopped chocolate evenly over warm pumpkin filling in each cup. Let chocolate soften for 2 minutes, then gently spread with the back of a spoon.
- Place one large marshmallow onto the center of each mini pie.
- Return pan to oven and bake an additional 2 to 3 minutes, until marshmallows are puffed and lightly golden. For deeper caramelization, broil for 30 to 60 seconds, watching carefully.
- Allow pies to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- These mini pies can be made ahead of time and stored in the refrigerator.
- For an extra twist, consider adding chopped nuts or a drizzle of chocolate on top.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 200
- Sugar: 15g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg