Pumpkin Pie Candy Cups- White chocolate shells filled with pumpkin pie candy filling. A must-make this Thanksgiving!

three white chocolate candies stacked on top of one another with the text pumpkin pie candy cups

Some recipes are just too delicious and straightforward to keep to myself. Honestly, I would like to have the super-secret recipe for these and be a Thanksgiving rock star, but I love you all too much to keep quiet.

I was smitten the moment I saw these candies for the first time. Since then, we have not met a single person who didn’t like them! They are a staple at our Thanksgiving dessert table.

Pumpkin Pie Cups- White chocolate shells filled with pumpkin pie candy filling. A must-make this Thanksgiving!

How to make Pumpkin Pie Candy Cups

You can use mini muffin paper liners or full-size cupcake liners. I also like to use this mini pumpkin-shaped silicone mold or mini muffin silicone molds.

Using a spoon or food-safe squeeze bottle, place down a white chocolate layer. You will want to spread some of the chocolate up the sides of the silicone molds or liners. Let harden.

Prepare the filling and drop small portions into the candy wells. Top with white chocolate.

How should these be stored?

Since these candy cups contain unbaked pumpkin puree, you should keep these chilled in the refrigerator until ready to serve. Bring to room temperature or just until the chocolate is not cold any longer (about 20-30 minutes).

Pumpkin Pie Candy Cups can sit out on a serving tray for 2-3 hours.

three candies stacked on top of one another with the top one cut in half to expose the filling

Pumpkin Pie Candy Cups Recipe

Yield: 24 candies
Prep Time: 20 minutes
Chill Time: 40 minutes
Total Time: 1 hour
Like a Resees peanut butter cup- but with pumpkin pie filling
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Ingredients

  • 2 cups white chocolate, melted
  • 2 oz cream cheese, softened
  • 1/4 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • 1/4 cup powdered sugar
  • 1 cup graham cracker crumbs

Instructions
 

  • MELT the chocolate in the microwave or double boiler until pourable (add 1 Tbs of shortening if needed to make it smooth and spreadable).
  • POUR a small amount of chocolate into each of 24 liners or a silicone mold using a small spoon or squirt bottle. I used a pumpkin-shaped silicone mold, but you can use mini foil liners just as easily.
  • CHILL for at least 20 minutes
  • MIX cream cheese, pumpkin puree, pumpkin pie spice, vanilla extract, powdered sugar, and graham cracker crumbs. Place a small amount into each of the liners; make sure the filling does not exceed the top.
  • DROP a small amount (approximately 1 teaspoon) into each of the chocolate-covered liners; make sure the filling does not exceed the top.
  • REHEAT your white chocolate if necessary and POUR on top and along the sides of the liners/mold.
  • CHILL for at least 20 minutes and serve.

Nutrition

Calories: 89kcal
Course: Dessert
Cuisine: American
Keyword: candy, pumpkin, pumpkin spice, thanksgiving, white chocolate

Original recipes and images © In Katrina's Kitchen

Did you make this recipe?Tag @katrinaskitchen on Instagram with the hashtag #katrinaskitchenrecipes

More Pumpkin Pie Fall Favorites

Homemade Pumpkin Spice Coffee Syrup- Make a pumpkin spice latte to enjoy with your candy!

Our Pumpkin Cranberry Bread Pudding is a crowd favorite.

Pumpkin Spice Vanilla Butter Sauce goes along with the bread pudding, but it would be delicious on pancakes and waffles.

Keep things healthy with our Pumpkin Chocolate Chip Granola Bars.

There is not a year that goes by without making our Pumpkin Chocolate Chip Mini Muffins.