Chocolate Pumpkin Pie Butter Cups

Have leftover pumpkin pie filling? Or perhaps you just want something chocolaty and full of pumpkin? My Chocolate Pumpkin Butter Cups will be the hit at your dessert table all year long. Plus, they freeze really well, so you could have one with your morning coffee.

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November is winding down and I already feel like we are in December and that Christmas may as well be here tomorrow. I’ve been MIA for a bit on here because of some personal life stuff, but I’m back now and happier than ever to be blogging full time again. I appreciate your patience as I’ve been feeling as if I’ve been wading through the murkiest waters of my life, but in the end everything we go through we grow through and it’s all a lesson. If you are going through some dark stuff, please know that it’s not permanent and I’ve been there. No matter what it may be, you will get through it and you will come out on the other side a lot stronger. In the darkest moments, it may seem like you will not be able to get through it, but I promise you, you will get through it. Please hold onto the faith and don’t give up. Whatever you do strangers on the internet, never, ever give up.

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Okay, now that that’s out of the way, let’s get back to the good stuff. The food! I’m willing to bet that a lot of you have leftover pumpkin pie filling or even some cans of pumpkin puree lying around your pantry that’s begging to be used. Well, look no further because this recipe uses up that leftover pie filling and gives your chocolate cravings a fix.

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This recipe is super easy to make and uses minimal ingredients. You’ll need peanut butter cup molds which you can find here. You’ll also need dark chocolate, but you could also use milk chocolate if you prefer. I prefer using dark chocolate for the high antioxidant and cacao content. You will also need pumpkin puree or leftover pumpkin pie filling. Make sure your pumpkin puree is unsweetened without any additives or preservatives. Trader Joe’s makes a wonderful organic pumpkin puree, it’s one of my favorites!

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I added in sunflower seed butter for a protein kick and some pumpkin butter. I also added fresh spices such as nutmeg, cardamom, and pumpkin spice to give my Pumpkin Pie Butter Cups an extra zesty kick! For even more of a protein boost, I added a scoop of my favorite Gingerbread Collagen Creamer from my friends at Vital Proteins. This is my favorite creamer they have, and it sells out every year. Get it while you can!

Let’s get down to the basics. First things first, I don’t have a microwave (we don’t believe in them) so I have to melt chocolate the oven way. I do this simply by using a double broiler over low heat and placing a glass bowl in the top of the double broiler and filling it with the chocolate and coconut-oil. I continue to stir until all of the chocolate has melted. It’s easier than melting the chocolate in the microwave because I never have to worry about it burning and I may be biased, but I think the chocolate tastes better.

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I topped these Chocolate Pumpkin Butter Cups with flaky sea-salt. I love flaky sea-salt, and truth be told, I think it’s every chef’s obsession. I use to buy mine at Trader Joe’s but my local store stopped carrying it, but you can find this amazing salt here. The version I use is called Halen Mon Flakey Sea-Salt, and trust me, it’s worth every penny.

Recipe notes: The Chocolate Pumpkin Pie Butter Cups freeze really well. Simply put any leftovers into a freezer friendly, airtight, glass container and you will have these yummy butter cups to enjoy all year long!

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Pumpkin is a year-round treat that’s super easy to customize and make fabulous, easy, recipes with. I’m still on a pumpkin kick, even at the end of the year and I enjoy adding a heaping scoop of it to my BP Coffee daily on the daily, year round. Bonus: I get delicious Chocolate Pumpkin Pie Butter Cups as a breakfast treat to go alongside my morning coffee.

If you make this recipe, please tag me in your posts on Instagram using the hashtag #fittyfoodlicious. I love seeing my recipes in your kitchen!

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Chocolate Pumpkin Pie Butter Cups

Have leftover pumpkin pie filling? Or perhaps you just want something chocolaty and full of pumpkin? My Chocolate Pumpkin Butter Cups will be the hit at your dessert table all year long. Plus, they freeze really well, so you could have one with your morning coffee.

Makes: Serves 6-8

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Prep time:

Cook time:

Ingredients:
  • 2 cups of dark chocolate chips (or chocolate of choice)
  • 2-tablespoons of unrefined coconut oil
  • 1-scoop of Vital Protein's Gingerbread Creamer Collagen (Optional)
  • 1/3-cup pumpkin puree (or leftover pumpkin pie filling)
  • 1/4-cup sunflower seed butter
  • 1/3-cup organic pumpkin butter
  • A-pinch of nutmeg, cardamom, and pumpkin spice
  • Flaky sea-salt, to taste

Instructions:
  1. Melt the chocolate and coconut oil on low heat in a double broiler on the stove in a glass bowl, stirring frequently until all of the chocolate has melted.
  2. In a saucepan over low heat, melt the pumpkin puree, sunflower seed butter, and pumpkin butter until melted, combine and set aside.
  3. Scoop 1-teaspoon of the melted chocolate into the peanut butter molds, making sure to cover the sides of each molds so it’s evenly distributed. Place the molds in the freezer for 5-10 minutes until the first layer of chocolate hardens.
  4. Next, spoon the pumpkin pie mixture (about ½-tablespoon) into the chocolate layer.
  5. Spoon the remaining chocolate onto the pumpkin layer .
  6. Sprinkle with flaky sea-salt and place in the freezer for at-least one hour or until the Chocolate Pumpkin Butter Cups have hardened.
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