Mini Pumpkin Pies
Print Recipe

Individual Pumpkin Pies With Chocolate Chips In Filo Pastry Cups

Author: Petro


  • 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


  • 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.