Chocolate covered pumpkin pie bites are a unique fall recipe to make for Thanksgiving! This easy pumpkin recipe is made by dipping pumpkin pie squares in chocolate chips to create a mouth-watering Thanksgiving dessert. Entertain your guests with these sweet bites!
Chocolate Covered Pumpkin Pie Bites
Happy Monday to you all. Is it a happy Monday for you? Mondays aren’t always the happiest days in our house. Back to work..back to school…back to the grind of life after a fun weekend together as a family.
All of that makes Monday a perfect day for sharing chocolate with you all. Chocolate=Happiness, right? And not just chocolate, but special Thanksgiving chocolate covered pumpkin pie bites. Because fall recipes should always include chocolate chips and pumpkin, don’t you think?
We shared with you this fall our favorite pumpkin cookies with white chocolate chips inside. White chocolate and pumpkin is dynamic duo. But semi-sweet chocolate chips and pumpkin together? It’s equally as divine. In fact, one of our favorite breakfasts is pumpkin chocolate chip pancakes.
After having that special breakfast last weekend, I knew I needed to take the classic pumpkin pie and surround it with chocolate for a festive, bite-size treat. And it needed to happen soon.
Pumpkin Squares with Oatmeal Crust
To make these chocolate covered pumpkin pie bites you’ll whip up a quick oatmeal crust and bake it in an 8×8 pan that you’ve lined with wax paper or parchment paper. If you line your pan, it will make the squares easy to remove and cut.
Filling for Pumpkin Pie Bites
Next, you’ll mix up the pumpkin pie filling, pour it over the crust and bake it. These pumpkin bars will be thin. A small layer of crust, a small layer of pumpkin pie, which leaves room for a whole lotta chocolate.
After the bars have cooled to room temperature, cover them and stick them in the freezer for about 30 minutes. After they are frozen, pull up on the wax paper to remove them from the pan and cut the pumpkin bars into 30 squares.
How to Make Chocolate Covered Pumpkin Pie
Now it’s time to get messy with some melted chocolate!
Pour two bags of semi-sweet chocolate chips into a double boiler. If you don’t have a double boiler, you can use a microwave safe bowl to slowly and carefully melt the chocolate chips.
The double boiler (affiliate links) method is definitely the easiest, though and I highly recommend getting yourself one for a Christmas gift if you’re going to spend any amount of time dipping goodies in chocolate.
If you need your chocolate a little smoother, you can add a 1- 1 1/2″ cube of paraffin wax or a tablespoon or two of shortening. This just thins the chocolate a bit so it’s easier for dipping.
- Set one of the frozen pumpkin pie squares on a fork and dip it down into the chocolate.
- Use a spoon to cover the top and sides of the bite sized pie with chocolate.
- Tap the fork on the side of the pan gently a few times so the extra chocolate drips off. Then place the place the chocolate covered treat on a waxed paper lined cookie sheet.
- Immediately sprinkle the top with chopped walnuts, if desired. The chocolate sets quickly, so be sure you do this right away!
- Once you’ve finished dipping all of your pumpkin pie bites, allow the chocolate to set. Pop them into the fridge to speed this up a bit. It won’t take more than 15 minutes for them to be ready to eat.
Does pumpkin pie need to be refrigerated?
Because there are dairy products in them, you should store the pumpkin pie bites in an airtight container in the refrigerator.
Braden wanted to devour these Chocolate Covered Pumpkin Pie Bites. He loves pumpkin. If you have pumpkin and chocolate lovers in your family, make these for them this Thanksgiving holiday. After all, wouldn’t your guests love to munch on these while the turkey is baking?
And they’re bite-sized, which makes them dangerously poppable. But if you don’t actually put the food on a plate, calories don’t count right?
They shouldn’t. Not on Thanksgiving Day, anyway.
Chocolate Covered Pumpkin Pie Bites Video Tutorial
Chocolate Covered Pumpkin Pie Bites
- 1/2 cup all-purpose flour
- 1/4 cup quick cooking oats
- 1/4 cup packed brown sugar
- 1/4 cup butter softened
- 1 cup pumpkin
- 3/4 cup plus 1 tablespoon Carnation evaporated milk
- 1 large egg
- 1/3 cup plus 1 tablespoon white sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 12 ounces semi-sweet chocolate chips
- paraffin wax or shortening for thinning the chocolate
- Preheat the oven to 350 degrees. Line an 8x8 baking pan with waxed paper.
- In a small bowl, combine together the flour, oats, brown sugar and butter until is well mixed and crumbly. Press this into the bottom of the prepared 8x8 pan. Bake for 13 minutes.
- While the crust is baking, take a medium-sized bowl and combine all of the ingredients for the filling. Mix well. Pour this filling over the baked crust. Bake for an additional 20-25 minutes, until the filling is set and a knife inserted in the center comes out clean.
- Allow this to come to room temperature, then place the pan in the freezer for 30 minutes. After they are frozen, pull up on the wax paper to remove them from the pan and cut the pumpkin bars into 30 squares.
- Using a double boiler or a microwave safe bowl, melt the chocolate chips along with a small chunk of paraffin wax or two tablespoons of shortening. If you are melting this in the microwave, set the time for 15-20 second intervals until the chocolate begins to melt. Then set the time for 10-15 seconds, stirring between each interval until the chocolate has melted completely.
- Set one of the frozen pumpkin pie squares on a fork and dip it down into the chocolate. Use a spoon to cover the top and sides of the square with chocolate. Tap the fork on the side of the pan gently a few times so the extra chocolate drips off. Then place the place the chocolate covered treat on a waxed paper lined cookie sheet. Immediately sprinkle the top with chopped walnuts, if desired. The chocolate sets quickly, so be sure you do this right away!
- Once all of the pumpkin pie bites have been dipped, allow the chocolate to set completely, then store them in an airtight container in the refrigerator.