Call us boring, but no one in our family is a huge fan of the “traditional” Thanksgiving desserts like pumpkin or pecan pie. The way to our hearts is simple: chocolate.
After a big Thanksgiving meal, just a small dessert seems to suffice – and these simple Pumpkin Butter Cups are often what we make.
With only a few simple, clean ingredients – and no baking required – this is a dessert that almost anyone in the family can make.
I have a particular fondness for Thanksgiving gatherings where everyone collaborates in the kitchen, working together to create a meal that we all savor and appreciate.
Pumpkin Butter Cups
by Debbie Steinbock
2 cups dark chocolate
1½ Tbsp. pumpkin puree
1½ Tbsp. almond or peanut butter
½ tsp. pumpkin pie spice
pinch of fine sea salt
½-1 tsp. raw honey
coarse sea salt, to sprinkle on top
- Melt the chocolate in the microwave or on the stovetop in a double boiler.
- Place mini muffin cups (we like to use mini silicone muffin molds ) on a baking sheet and set aside.
- In a bowl, combine the pumpkin puree, almond or peanut butter, pumpkin pie spice, fine sea salt, and honey.
- Place approximately ½ Tbsp. melted chocolate in to the bottom of each baking mold.
- Add approximately 1 tsp. of the pumpkin almond mixture and then add enough additional melted chocolate to cover.
- Sprinkle the tops with coarse sea salt and then place in the refrigerator to harden.
- Remove from the fridge 30-60 minutes before serving (although some people prefer them cold!).