Pumpkin Pie Chocolate Cups

If you love pumpkin and chocolate, this recipe is for you. They are naturally gluten-free, vegan-friendly, and appropriate for a healthy treat! 
This is one of the two recipes I recreated two weeks ago with pumpkin and I have been so impatient to share this with you all. Pumpkin Pie Chocolate Cups were inspired by a container of peanut butter chocolate cups that sits on my counter top because I have a giant sweet tooth and peanut butter + chocolate is the best. Now that we are fully into pumpkin mode, I thought it would be fun to swap peanut butter with pumpkin pie filling, cover them with homemade chocolate into a freezer-friendly, healthy treat.


Have you guys ever made chocolate before? Me neither up until I saw Christina from Dessert for Two do it. It’s a combination of unsweetened cocoa powder + honey (or maple syrup to keep it vegan) + coconut oil and a dash of sea salt. Who knew right?




Instead of me sounding like a broken record about how amazing these Pumpkin Pie Chocolate Cups are, I will let the pictures do most of the talking. It’s a pretty straightforward recipe with just two steps –  make/melt chocolate then let it harden in mini muffin liners.



In the meantime, whip pumpkin pie filling and fill the chocolate cups and cover it with more chocolate! Just a disclaimer that filling is not as luscious as pumpkin pie. It’s a freezer-friendly recipe so it’s more on the icy side, nevertheless it is delicious.



If you are into pumpkin, I know you will love these Pumpkin Pie Chocolate Cups…and even if you are not #teampumpkin, who knows you might just like them. I know a certain someone who isn’t into pumpkin, yet he partook in eating Pumpkin Pie Energy Balls as well as Pumpkin Pie Chocolate Cups.



Pumpkin Pie Chocolate Cups
Serves: 14-16
  • For the chocolate shell:
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup coconut oil, melted
  • 1/4 cup honey (use maple syrup for vegan)
  • splash of vanilla extract
  • pinch of sea salt
  • For the pumpkin pie filling:
  • 1 cup pumpkin puree
  • 2 tablespoon almond milk (or any other milk)
  • 2 tablespoon honey (use maple syrup for vegan)
  • 1 heaping teaspoon pumpkin pie spice
  1. Line a baking tray with mini muffin liners. If you have a mini muffin liner pan, it works better to hold the shape.
  2. In a small sauce pan over medium heat, add coconut oil, honey, cocoa powder, salt and stir everything together until it forms a smooth mixture. Remove from heat and add vanilla extract. Let it cool for little bit and pour about 1 tablespoon of chocolate into each muffin liner.
  3. Place the muffin liner in the freezer for 10-15 minutes until it hardens a little bit.
  4. In the meanfime, whip pumpkin puree, pumpkin pie spice, milk, honey together. Spoon about 1 tablespoon of mixture into mini muffin liner then top it with more chocolate. If the chocolate thickens, use a spoon to whip it back into liquid consistency,
  5. Allow it to freeze for couple hours then enjoy.
  6. Store it in the freezer.

You may have some chocolate leftover which you can totally eat with a spoon standing by the counter top or drizzle it over Pumpkin Pie Energy Balls. 


Dixya Bhattarai

Dixya Bhattarai

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