Mini Chocolate Chip Pumpkin Pies Recipe
I have a love/not-so-much relationship with pumpkin pie.
On the one hand, I love it. Well, at least I love the theory of it. I love pumpkin and pie and especially chilled pies that you top with whipped cream. And I love how utterly classic it is.
But occasionally, depending on the recipe, I find the texture to be somewhat…. gagging. For lack of a better word. Sorry about that.
Sometimes I feel like the innards of a pumpkin pie can be a little bit goopy… not my favorite. Anyone else?
Fortunately, there is an awesome solution to this problem…
First of all, the filling bakes to be a little bit firmer (not dry or hard, just a little more set up), which eliminates the goopy factor altogether. Not to mention, it's less filling overwhelming your mouth all at once– I like my pumpkin pie in small doses. Plus, the crust to filling to whipped cream ratio is perfect in a mini pie.
And you can eat, like, a million without feeling bad, because they're tiny. Everyone in the world has agreed on that point, right?
I first started making this recipe in 2010, when Bakerella posted these Pumpkin Pie Bites on her blog (when I first discovered food blogs!). And I've been in love with these mini pies (and food blogs!) ever since. One of the very first blog posts I ever did was these miniature pumpkin pies, so today I'm shaking things up a little and making them even better: I added mini chocolate chips!
Mini chocolate chips make everything better, and I don't think I'll ever be able to go back to the plain version of these pies ever again! These pies are fun and festive and delicious, perfect for holiday entertaining. It won't take long for these little treats to disappear from the table!
- 2 refrigerated pie crusts
- 8 oz. cream cheese, room temperature
- 1/2 cup sugar
- 1 cup canned pumpkin
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 1 cup miniature chocolate chips
- Optional: whipped cream
- Preheat oven to 350ºF.
- Use a cookie cutter to cut 12 crust circles. You will need to roll the dough thinner than it comes out of the box.
- Press dough into a 24 cup mini muffin tin. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
- Brush egg whites or milk over the top edges of each pie.
- In a stand mixer, whisk cream cheese, sugar, canned pumpkin, 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined. Fold in the miniature chocolate chips.
- Spoon mixture into each pie crust.
- Bake for 12-13 minutes, until puffed and set.
- Remove pies to cool and repeat with second pie crust.
- Cover and chill pies until serving (best served chilled). Top with a stabilized whipped cream before serving (I used Cool Whip).