Tasty Pumpkin Chocolate Mini Cups For Thanksgiving!


Hey All!

I’m not really a pie person, so I like to come up with alternatives for the holidays and thankfully, I’ve got some tasty tricks up my sleeve this year. I’ve come up with a great new alternative to pumpkin pie! Check out these Tasty Pumpkin Chocolate Mini Cups For Thanksgiving! It’s the perfect no bake treat that all your guests will love to munch on for dessert this Thanksgiving Holiday!

Here is what you’ll need to make them:



This recipe will yield 15 – 20 Pumpkin Chocolate Mini Cups:
  • 2 (3.4 oz.) Instant Jell-O Vanilla Pudding/Pie Mix
  • 1/2 tsp. McCormick Gingerbread Spice
  • 1 cup + 1/3 cup Evaporated Milk
  • 1 1/2 cups Pumpkin Puree
  • 2 cups Unthawed Cool-Whip
  • Smucker’s Dark Chocolate Hot Fudge Sauce
  • 15 – 20 Mini Chocolate Cups
  • Kraft Jet-Puffed Marshmallows



In the bowl of a stand mixer, fitted with the with attachment, add instant vanilla pudding mix, gingerbread spice, and evaporated milk.


Turn mixer to the low setting and mix until the ingredients are well incorporated, and the mixture is smooth. Add pumpkin puree and Cool-Whip, continue to mix until the ingredients are fully mixed.

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The pumpkin mousse should be light and fluffy. Spoon pumpkin mousse into a large zip-lock style freezer bag.

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Arrange chocolate cups on a flat surface, spoon 1/2 a teaspoon of dark chocolate fudge sauce into each mini-cups.


Cut the corner edge off of the ziplock bag, fill each chocolate mini cup with pumpkin mousse.


Using a pair of shears, cut standard marshmallows in half, place cut end of the marshmallow on the end of a fork and using a chef’s torch lightly brown the top of the marshmallows.


Arrange toasted marshmallows on top of each Pumpkin Chocolate Mini Cups.



Serve and enjoy!


I hope you enjoy these pumpkin spice chocolatey treats as much as I do!

Happy Thanksgiving and have a very happy start to the Holiday season everyone!

You can find more of our fun Thanksgiving DIY’s and Recipes HERE!


Photos and Recipe Creation by D. Durand Worthey | Recipe Creation, Creative Direction & Editing by Vanessa Delia