chocolate mini pumpkin pies
Last year I made mini pumpkin pies… or maybe they should be called pumpkin tartlets, for the kindergarten Thanksgiving pot luck. Either way, we loved these cute little pies so much that I had to make them again. They are easy to make and I love that they don’t have any sort of canned condensed milk, just real ingredients like cream. When I spotted Heather Christo’s gorgeous Chocolate Pumpkin Pie, I knew I had to add chocolate to these babies. Chocolate and pumpkin is such a fantastic combination – I don’t know why it’s not more common!

chocolate pumpkin pie
In a mini tart or pie pan, the crusts do not need to be par-baked. I use and adore this Tartlet Baking Set from Williams-Sonoma. If you can’t get to Williams-Sonoma you could try this one on Amazon. And then you may also want a tamper to press the dough down into the pan. The only change to the original recipe was to transfer about 1/3 of the batter to another bowl and whisk in about 1/4 cup cacao powder.
chocolate pumpkin pies
Once the pies are puffed up and the crusts are golden, they’re ready! We made some hearts and some swirls, I’m not sure which I like better.

Mini Chocolate Pumpkin Pies

Delicious mini pumpkin pies, or tartlets, with chocolate swirls are perfect for Thanksgiving dessert or any fall occasion.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 24 mini pies


  • 2 (10-inch) prepared pie dough (homemade or store bought)
  • 1 (15-oz.) can canned solid-pack pumpkin (about 2 cups)
  • 1 cup heavy cream
  • 1/2 cup cup whole milk
  • 2 large eggs
  • 3/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • pinch ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup cacao powder
  • 2 cups freshly whipped cream, for serving

Cooking Directions

  1. Preheat the oven to 375 degrees F.
  2. Use a round or scalloped cookie cutter that is large enough to cover the bottom and sides of pan wells, a 3 to 3 1/2 inch cutter should be perfect for a regular sized muffin pan. Use a smaller cutter if using a mini muffin tin. Cut out 12 circles and press into a nonstick muffin or tartlet pan, or 24 smaller circles if using a mini muffin tin. I use this pan.
  3. In a medium bowl, whisk together the pumpkin, cream, milk, eggs, sugar, spices, and salt.
  4. Transfer about 1/3 of the pumpkin mixture to another medium bowl. Whisk in the cacao.
  5. Carefully fill the dough 2/3 of the way to the top with the regular pumpkin mixture. Spoon blobs of the chocolate mixture on top and swirl with a toothpick. Pies can be filled all the way to the top, as they will slightly puff up but will sink down again once they have cooled.
  6. Bake pies until crust is golden brown and pies are set and puffed. My tartlets took about 30 minutes. Pies made in a mini muffin tin will take about 12 minutes and thicker pies made in a regular muffin tin could take 45 minutes. Cool, carefully remove from pans, and store covered in the refrigerator.
  7. Pipe or dollop whipped cream on top and serve!