Here’s a recipe for special Halloween party treats from Pumpkin It Up! by Eliza Cross.
Makes about 18 chocolate cups
½ cup canned or cooked pumpkin puree
4 ounces cream cheese, softened
¼ cup sugar
1 teaspoon pumpkin pie spice
⅛ teaspoon salt
2 cups milk chocolate chips
In a small bowl, combine the pumpkin, cream cheese, sugar, pumpkin pie spice, and salt; stir until smooth. Set aside.
Line a mini muffin pan with 18 small paper candy cups. Melt the chocolate chips in a saucepan over medium-low heat. Remove from heat and set aside to cool.
Spoon 1 scant tablespoon of melted chocolate into a paper candy cup. Use the back of a teaspoon to spread the chocolate so that it coats the entire cup. Repeat with remaining cups and refrigerate for 10 minutes. Fill each cup halfway with the pumpkin mixture, using a spoon to level. Spoon melted chocolate on top of each cup so that it completely covers the surface, smoothing with a spoon if necessary. (You may have chocolate or filling left over.) Refrigerate until the chocolate is firm, 2-3 hours. Store in the refrigerator.
Pumpkin It Up!
by Eliza Cross
Photographs by Susan Barnson Hayward
Gibbs Smith 2016