Dark Chocolate Pumpkin Pie Cups | A Girl & Grey | @agirlandgrey

While I do love a good quality Madagascan vanilla bean white chocolate, I can’t seem to turn away from dark chocolate – especially during Halloween. It just pairs better with all things festive – y’know – all that caramel, salt and walnut kinda jazz. 

If there’s one more festive ingredient to add to that mix – you guessed right, it’s pumpkin! – and thanks to some Halloween inspiration from Paper and Stitch, I’m now obsessed with my dark chocolate pumpkin pie cups. 

I made these over the weekend for my *always* skeptical boyfriend, and he actually likes them, which totally surprised me! The best thing about this recipe, aside from it’s ease and deliciousness, is the fact that it only contains a handful of ingredients that anyone could find at the grocery store. 

I guess it’s also a plus that these pumpkin pie cups contain a vegetable, right? Maybe you can trick your kids into eating some yummy, spiced pumpkin this Halloween instead of gummy bears. Or just give them the gummy bears??? I dunno. I’m not a parent…

I’m just a 25 y/o that’s obsessed with Halloween and treats and all things pumpkin. 



:: makes 15-20 mini cups ::


YOU’LL NEED: 1 cup pureed pumpkin, 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp clove, 1/2 tsp cardamom, 1 tsp vanilla, 1 tbsp coconut sugar, 1 tbsp melted coconut oil, 500g dark chocolate melts


  1. Using a large baking tray, lay out mini patty cases. You could also use a mini-cupcake silicone baking tray. 
  2. Fold the spices, sugar and melted coconut oil through the pureed pumpkin. Set aside. 
  3. Melt the dark chocolate over a low heat using a double boiler, or just a stainless steel bowl sat over a saucepan half-filled with boiling water. 
  4. Drizzle 1-2 tsp of melted dark chocolate in the bottom of each patty case. Let cool. 
  5. Then, add 1 tsp of the pumpkin pie mix in to each patty case. Leave it slightly rounded in the centre – don’t spread it out to the edges of the patty case, otherwise the bottom and top layers of chocolate won’t be able to fuse. 
  6. Drizzle another 1-2 tsp of the melted dark chocolate on top of the pumpkin pie layer. Let cool. 
  7. If you have any chocolate left, you can now add a little extra to each of the patty cases. Or, eat it with a spoon like I did!
  8. Put the baking tray in the fridge or set aside for a few hours and allow it to cool, harden and then completely set. 
  9. You can keep the cups in the patty cases, or you can peel them off {like I did} and store them in an airtight container in the fridge or cupboard {if it’s not too hot in your house} for a week at most. 
  10. They’re best eaten when you’re in the kitchen procrastinating over a cup of tea, or at midnight when you sneak into the kitchen for a snack.


  1. October 29, 2018 / 3:09 pm

    Omgggg, these little dark choc pumpkin pie cups look delicious! I think I could eat a whole batch if I’m honest…. YUM! 🙂
    I’m a sucker for anything with dark chocolate! Gorgeous photos too Sharni…. always #onpoint !
    I can’t wait to make these once my exams are over and I have the chance to spend more time leisurely in the kitchen!
    Daisy xxx

    • December 21, 2018 / 11:33 am

      I hope your exams went well Daisy! I can’t wait for Halloween next year so I can make these pumpkin pie cups again.