Chocolate Topped Pumpkin Pie Jars

My Chocolate Topped Pumpkin Pie Jars will be your new fall favorite. Picture this: you crack your spoon through a layer of chocolate and plunge into a creamy pumpkin pie filling. With a pumpkin pie filling that happens to be no-bake, gluten free and dairy free, you’ll be whipping up this recipe for guests in a heartbeat, no pie crust needed. Cheers!

Happy fall y’all! I’m finally ready to admit that it’s kinda fall over here. Yes, it’s still around 80 degrees (hello lovely Memphis never-ending summer), but because fall is my favorite season, I’m ready for it to be here now. Come on leaves, do your thang.

And because I’ve finally transitioned my lavender latte to a pumpkin spice latte, it’s time to crank out some fall recipes. Not that my Mini Pumpkin Blender Muffins weren’t all fall. They totally are.

These Chocolate Topped Pumpkin Pie Jars are my new fave. I swear. I used tiny jars (crowd pleaser) and filled them with a pumpkin pie filling that I made in the BLENDER! Then topped them with chocolate.

And then put them in the fridge. So you have a crack-worthy chocolate topping.

Yeah, sure I tried for ganache at first. Ganache is great. But it wasn’t in my cards for this one. After THREE burnt batches of chocolate (who does that??) I took it as a sign that these needed to be topped with straight up chocolate that will crack when you hit it with your spoon. Thanks universe, you were right.

The filling is amazing too. Pumpkin pie. But without having to worry about cooking eggs or creating a legit custard. The secret is soaked cashews. They create an uber creaminess that pulls the whole filling together. Load it up with pumpkin spice (obvi) and you’re golden. I chose to sweeten it with maple syrup, but you can use honey or agave if you prefer. I just choose maple in the fall because it WORKS.

I feel like I’m yelling a lot in this narrative.

Can I just drop a random: pumpkin is a vegetable. You’re welcome.

Anyways. Let’s make Chocolate Topped Pumpkin Pie Jars, mmkay?

Chocolate Topped Pumpkin Pie Jars
Recipe by Melissa @ Treats With A Twist
Makes 4-8 jars, depending on size

INGREDIENTS
½ cup raw cashew pieces, soaked*
1 can (14.5oz) pumpkin puree
3-4 Tbs. pure maple syrup
1 tsp. pumpkin pie spice mix
1 tsp. cinnamon
1 tsp. vanilla extract
pinch of salt
½ cup dark or semisweet chocolate chips

METHOD
*put your cashews in a bowl and add enough hot water to cover them. Let them soak 30 minutes – 2 hours before starting.

Strain your cashews, rinse them off in cold water then let excess water drip off. Add your cashews, 3 Tbs. of maple syrup and pumpkin puree to your blender or food processor and blend until smooth. Then add the pumpkin pie spice, cinnamon, vanilla and pinch of salt and blend until fully blended.
Taste the pie filling and if you like it sweeter, add 1-2 Tbs. of maple. Add a shake more of pie spice now if you like a stronger spice level.

In a microwave-safe bowl, melt your chocolate chips, whisking until smooth and glossy.

Put together your jars: scoop in a layer of pumpkin filling (I used around 3 Tbs) and smooth with a spatula. Then add 1 Tbs. of the melted chocolate to the top and carefully spread it in an even layer (I like to gently tap the bottom of the jar on the counter until the chocolate evens out).
Refrigerate until the chocolate is set (around 30 minutes). Serve sprinkled with a little pumpkin pie spice. Enjoy!

NOTES
You can keep finished jars in the fridge for 3 days or in the freezer for a couple months. Use this size jar OR this size. 
The top layer of chocolate is like an interactive layer. You use your spoon to crack it and plunge into the pumpkin layer. If you prefer a ganache layer instead (that stays semi-soft) whisk in 2 Tbs. of cream or coconut cream into the chocolate as you’re melting it.

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