Individual Pumpkin Pies With Chocolate Chips In Filo Pastry Cups

These cute mini pumpkin pies are the perfect fall snack and great for a boost of energy! Add a twist with chocolate chips and you’re in for a super tasty, festive dessert.

Mini Pumpkin Pies

These adorable mini pumpkin pies are a bite sized alternative to pumpkin pie that comes together in minutes! Adorable, delicious and super easy to make, these individual pies will get you hooked at the first bite.

I made these a little different than a regular pumpkin pie but I personally think these mini pumpkin pies taste a thousand times better and are a little lighter than pumpkin pie. Plus using filo pastry make these so convenient. I love the crisp factor filo pastry ads to my mini pumpkin pies so I kept the edges on instead of trimming.

These cute mini pumpkin pies are great as a last minute dessert, if you’re hosting a party this fall and running out of time. But this portion control bites could be easily turned into after school snacks for kids as they come together so quickly, in just a few minutes! The recipe is for a very small crowd of 4 (with each of us serving just one mini pie; I know, I’m such a natzi sometimes!) but feel free to adjust it to fit your own needs.

Mini Pumpkin Pies

Ingredients:

• 2 cups fresh grated pumpkin
• 1 tbsp vegetable oil
• 1 1/2 tbsp sugar
• 1 teaspoon ground cinnamon
• zest from half of large orange
• juice from 1/2 lime
• 2 tbsp chocolate chips plus more to sprinkle
• 2 filo pastry sheets
• 2 tbsp butter, melted
• optional: 2-3 tbsp chopped walnuts or pecan

You will also need:

• aluminum muffin cups
• baking sheet
• brush

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Directions:

• Preheat oven at 355 F = 180 C.
• Cook pumpkin with oil and sugar until soft and glassy.
• Add cinnamon, orange zest and lime juice, stir and cook for additional 2 minutes. If you’re using walnuts or pecan, add those now.
• Remove from heat.
• Let cool a bit then add 2 tbsp chocolate chips. Stir to incorporate evenly (if you want the chips melted, add them right after you turned the heat off).
• Cut filo pastry in half then cut the halves in half again. Brush one square with butter then layer another square on top.
• Place the pastry prepared as above in an aluminium muffin mold.
• Repeat for all pastry squares and muffin molds.
• Place the muffin molds on a baking sheet and bake in the middle of the oven for about 10 minutes or until filo pastry turns golden.
• Remove from oven, let cool a bit then sprinkle additional chocolate chips as desired.
• Serve cold or warm.

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Individual Pumpkin Pies With Chocolate Chips In Filo Pastry Cups

Author: Petro Neagu

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Ingredients

• 2 cups fresh grated pumpkin
• 1 tbsp vegetable oil
• 1 1/2 tbsp sugar
• 1 teaspoon ground cinnamon
• zest from half of large orange
• juice from 1/2 lime
• 2 tbsp chocolate chips plus more to sprinkle
• 2 filo pastry sheets
• 2 tbsp butter melted
• optional: 2-3 tbsp chopped walnuts or pecan

You will also need:

• aluminum muffin mold
• baking sheet
• brush

Instructions

• Preheat oven at 355 F = 180 C.
• Cook pumpkin with oil and sugar until soft and glassy.
• Add cinnamon, orange zest and lime juice, stir and cook for additional 2 minutes. If you're using walnuts or pecan, add those now.
• Remove from heat.
• Let cool a bit then add 2 tbsp chocolate chips. Stir to incorporate evenly (if you want the chips melted, add them right after you turned the heat off).
• Cut filo pastry in half then cut the halves in half again. Brush one square with butter then layer another square on top.
• Place the pastry prepared as above in an aluminium muffin mold.
• Repeat for all pastry squares and muffin molds.
• Place the muffin molds on a baking sheet and bake in the middle of the oven for about 10 minutes or until filo pastry turns golden.
• Remove from oven, let cool a bit then sprinkle additional chocolate chips as desired.
• Serve cold or warm.

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