Ingredients
Equipment
Method
Make the chocolate shells
- Line a 12-cup muffin tin with paper or foil liners to prevent sticking and make peeling easy.
- Microwave the white chocolate chips and coconut oil at 50% power in 30-second bursts, stirring between each, until completely smooth and glossy. If it looks streaky, keep microwaving in 10- to 15-second bursts until fully melted.
- Spoon about 1 tbsp of melted white chocolate into each liner and brush it up the sides with the back of a spoon to form a shell. Leave a clean, even rim so the filling can be sealed later.
- Set the rest of the chocolate aside at room temperature, then freeze the tin for 10 minutes until the shells are firm. You should be able to press gently and feel resistance with no wobble.
Fill and seal
- Beat the cream cheese until smooth, then add pumpkin purée, powdered sugar, pumpkin pie spice, vanilla extract, and salt and beat until creamy. Stop when the mixture is uniform and lump-free.
- Fold in the graham cracker crumbs until the filling is thick and spoonable. The mixture should hold its shape when you lift the spoon.
- Spoon a heaping tablespoon of filling into each shell, spreading it flat and leaving a thin border of white chocolate visible around the edge. Keep the border exposed so the top layer seals cleanly.
- Rewarm the reserved chocolate for 15–20 seconds if it has thickened, then spoon it over each cup to cover the filling completely and seal the edges. Look for a smooth top with no gaps at the perimeter.
- Sprinkle the tops with toasted pecans and a light dusting of pumpkin pie spice. Aim for even coverage so each cup gets a balanced topping layer.
Chill and serve
- Refrigerate for 30 minutes until fully set. The filling should feel firm when gently pressed through the liner.
- Peel off the liners and serve chilled for the best snap-to-smooth texture. Keep leftovers refrigerated until ready to serve.
Notes
Pro tip: keep the white chocolate warm but not runny—if it thickens, rewarm briefly before filling so the shells stay smooth and seal tightly. Refrigerate in an airtight container up to 3 days. Freeze yes/no: freeze up to 1 month, thaw overnight in the refrigerator. Dietary swap: use dairy-free cream cheese (and confirm white chocolate is dairy-free) to make a dairy-free version while keeping the same texture.