Pumpkin Tassies with Salted Bittersweet Chocolate Drizzle

These Pumpkin Tassies are bite-sized mini pumpkin pies wrapped in a tender cream cheese crust, filled with spiced pumpkin custard, and finished with a drizzle of bittersweet chocolate and a sprinkle of fleur de sel.

The past weekend was spent picking out pumpkins for every purpose – sugar pumpkins for roasting, mini pumpkins for the mantel, great pumpkins for carving. And one little white pumpkin just because! The next logical step was to make a delicious pumpkin-y something, and these pumpkin tassies were just the treat. They’re like mini pumpkin pies, but better!

Why better? Better because they’re drizzled with chocolate – and not just any old chocolate, Guittard, a Fair Trade chocolate!

October is Fair Trade month, and the kind folks from the nonprofit organization reached out to me to help spread the word. So, what is Fair Trade?

“Fair Trade goods are just that. Fair. From far-away farms to your shopping cart, products that bear our logo come from farmers and workers who are justly compensated.”

Knowing that will make your chocolate taste even sweeter! Now. On to these sweet bites!

How to Make Pumpkin Tassies (Overview)

Make the Pumpkin Tassies Crust

First, press pieces of the simple cream cheese crust into the cavities of a mini muffin pan. Shape the dough up the sides of each cup so it forms little shells ready to hold the filling.

Mix the Pumpkin Pie Filling

Next, whip up the pumpkin filling. Just beat together the pumpkin, sugar, cream, egg, and warm spices until smooth and pourable.

Bake the Pumpkin Tassies

Then, spoon the filling into the prepared crusts and bake until set. Start with a hot oven to firm the crust, then reduce the heat so the custard bakes gently.

Cool and Finish

Finally, let the tassies cool completely before decorating. Drizzle them with rich melted chocolate and sprinkle with fleur de sel for the perfect sweet-salty finish.

There are all kinds of good things to learn about Fair Trade, and I really loved the simplicity of the message in their new PSA. Take a moment to see how you can make a difference!

I hope you’ll try the pumpkin tassies, too. I love the crust-to-filling ratio (I’m a crust girl!) and they are exactly two bites apiece, which means you should eat at least four in one sitting.

Related recipe: Pumpkin Biscoff Poke Cake

Pumpkin Tassies with Bittersweet Chocolate Drizzle

Heather Baird

These Pumpkin Tassies are bite-sized mini pumpkin pies wrapped in a tender cream cheese crust, filled with spiced pumpkin custard, and finished with a drizzle of bittersweet chocolate and a sprinkle of fleur de sel. Perfect for fall gatherings, they’re elegant enough for the holidays yet easy enough for everyday baking.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

1 hour chill time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Course Dessert

Cuisine American

Servings 24

Equipment

• 24-cavity mini muffin tin

Ingredients

 

US CustomaryMetric

 

1x2x3x

Crust

• 1/2 cup unsalted butter softened
• 3 oz cream cheese room temperature
• 1 cup all-purpose flour
• Pinch of salt

Pumpkin Filling

• 1/2 cup pumpkin puree canned, packed
• 1/4 cup granulated sugar
• 1/4 cup heavy cream
• 1 large egg
• 1 teaspoon pumpkin pie spice

Topping

• 2 oz bittersweet chocolate melted
• 1/2 teaspoon Fleur de sel

Instructions

 

Make the crust:

• In a large bowl, combine butter and cream cheese. Mix with an electric hand mixer on low speed until just combined, about 5 seconds (do not overmix).
• Add half the flour and pinch of salt, mixing on low until crumbly. Mix in remaining flour until well combined.
• Cover and refrigerate at least 1 hour.

Prepare crusts:

• Preheat oven to 350°F.
• Remove dough from refrigerator and knead once or twice. Shape into a 6×4-inch rectangle, then cut into 24 cubes.
• Press each cube into a mini muffin cup, pressing dough up the sides to reach the top.
• Refrigerate muffin tin while preparing filling.

Make the filling:

• In a medium bowl, combine pumpkin puree, sugar, cream, egg, and pumpkin pie spice. Mix on medium speed with a hand mixer. Batter will be thin.

Assemble & bake:

• Remove muffin tin from refrigerator and divide filling evenly among crusts.
• Bake at 350°F for 5 minutes, then reduce oven temperature to 325°F and bake 10 more minutes.
• Tassies are done when filling is set and no longer jiggles.

Finish & serve:

• Cool completely in pan. Transfer to a wire rack set over wax paper.
• Place melted chocolate in a zip-top bag, snip a tiny hole, and drizzle over tassies in 3–4 quick passes.
• Sprinkle with fleur de sel just before serving.

Notes

• Make ahead: Tassies can be baked a day in advance. Store in an airtight container at room temperature.
• Storage: Keep up to 3 days at room temperature or refrigerate up to 5 days.
• Freezing: Freeze un-drizzled tassies up to 2 months. Thaw, then add chocolate and salt before serving.

Keyword bittersweet chocolate, canned pumpkin, cream cheese crust, cream cheese tassies, fleur de sel, mini pumpkin pies

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