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Spiderweb Cheesecake

Halloween is a time to create all kinds of fun, creepy desserts. This spooky Spiderweb Cheesecake is a dessert that is perfect for Halloween celebrations – and it’s much easier to bake than you might think! The rich cheesecake base is topped with a stunning spiderweb design that contrasts well with the vanilla base of the dessert. It is baked in a chocolate wafer pie shell, which not only adds flavor, but ties in well with the Halloween look of the finished dessert.

To create the spiderweb design, I separated a small quantity of cheesecake from the base mix and added in cocoa powder and activated charcoal. I find that black food coloring is difficult to find (though much easier around Halloween) and I already had the charcoal on hand from my Goth Ice Cream. You should only need a small amount of either the charcoal or the food coloring to get a truly black color for the topping.

I transferred the black cheesecake batter to a small ziploc bag with a corner snipped off, which created a small opening. I piped several concentric circles on the top of the cheesecake. Next, I took a toothpick and inserted it into the batter (no more than 1/4-inch deep) at the center of the cheesecake, then pulled it through the circles to create the spiderweb look. I did about six pulls from the center out and six from the outside in. Just make sure your marks are equally spaced for best results.

How to Make a Spooky Spiderweb Cheesecake

The design holds well during baking and the effect on the finished cheesecake is absolutely stunning. It’s spooky, but simple. The cheesecake should be refrigerated before serving. It’s dense, creamy and gets a lot of flavor from the chocolate wafer crust. You’re not going to get much flavor from the topping, simply because there isn’t much of it there, but you’ll get a hint of cocoa if you look for it (in tiny, tiny bites). Add some candy spiders or plastic spiders for decoration before serving.

Spiderweb Cheesecake
1 9-inch chocolate wafer pie crust
16-oz cream cheese, room temperature
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
pinch salt
1 tbsp cocoa powder
1 tbsp milk
1 tsp activated charcoal or 1/2 tsp black food coloring

Preheat oven to 325F. Place chocolate wafer pie crust on a baking sheet.
In a large bowl, beat together cream cheese, sugar, eggs, vanilla and salt until very smooth.
Transfer 3 tbsp of cheesecake mixture into a small bowl. Add cocoa powder, milk and activated charcoal/food coloring to the small bowl and stir until mixture is uniform. Transfer to a small ziploc bag and cut off one of the corners to create a small opening.
Pour vanilla batter into prepared pie crust and spread into an even layer. Pipe 4-5 concentric circles with the chocolate batter on top of the vanilla base. Starting at the center, insert a toothpick no more than 1/4-inch into the cheesecake and pull it towards the outer edge of the pie. Repeat this process 6 times, making sure each line is evenly spaced. Between this first set of lines, repeat the process but start out the outer edge of the cheesecake and pull towards the center.
Bake until set, about 30-35 minutes. Cool to room temperature, then refrigerate for at least 2-3 hours before serving.

Serves 8.

The post Spiderweb Cheesecake appeared first on Baking Bites.

Calypso Basics by Reston Lloyd 6-Piece Microwave Cookware, Steamer and Storage Set, Orange

The 6 piece microwave container set is perfect for microwaving, storage or freezing. It contains a 16 oz, 28oz, and a 40oz container. They are microwave, dishwasher, and free safe. They all have sealing lids that have an adjustable knob in the top for

Product Features

  • Microwave safe
  • Dishwasher safe
  • Freezer Safe
  • Adjustable steamer vent
  • Set: 40oz, 28oz, 16oz

Pumpkin Bread with Chocolate Chips & Pecans

This easy, one-bowl pumpkin bread is crazy moist, loaded with spices, chocolate chips, and pecans, and freezes beautifully. It is a perfect bread to put out for company, serve on Thanksgiving, or bake up in small loaf pans for holiday gifts.

A cut loaf of pumpkin bread with chocolate chips and pecans.

Last summer, when I asked readers to send me their favorite tried and true recipes, I received a TON of pumpkin recipes. I made a few before Dominic was born (including this pumpkin yummy dessert that was a big hit), but I shelved the rest until fall rolled around again.

Well, here we are, fall again, and we have Shirline to thank for this absolutely fantastic pumpkin bread! When she emailed me the recipe, she said she begins making it in the fall and continues to churn out loaves all through Christmas. Her family refers to it as “Grama’s Pumpkin Bread”, and she makes loaves both for her family to enjoy and in smaller batches to give away as gifts. After making dozens of pumpkin breads myself, I have to agree with Shirline – this is the best of the best!

A sliced loaf of pumpkin bread.

You will be amazed at how much batter this recipe makes… you will want to use a large mixing bowl!

I love how easy it is to prep this bread (and Joseph loved helping to mix!) – canned pumpkin and tons of spices gets mixed together first, then vegetable oil to keep the bread nice and moist, eggs, sugar, flour, and the all-important add-ins: chocolate chips and pecans. While you COULD make the bread without them, Shirline exclaims that it just isn’t pumpkin bread without the chocolate chips and pecans! They add a wonderful punch of sweetness and crunch to the super moist, spiced bread, and it’s great balance.

Mixing together the batter for pumpkin bread with chocolate chips and pecans.

When I tell you that these loaves are as heavy as bricks, I kid you not. They are HEAVY… but also supremely moist and dense in the most wonderful way. They remind me of the Russian pound cake that my mom, aunt and grandma all used to make for the holidays.

You can eat this warm or at room temperature, but like most pound cake or quick breads, wrapping it tightly in plastic wrap and letting it sit overnight makes it even better! As a result, this is perfect to keep around for a week or so, and goes wonderfully with breakfast coffee or an afternoon cup of tea, or for dessert any time of day.

The batter for pumpkin bread in the loaf pan ready for the oven.

This has officially become my go-to pumpkin bread recipe – it’s easy, full of flavor, and super moist; you can’t ask for much more than that from a pumpkin bread! It freezes really well, so it would be great to bake up a few loaves (or even mini loaves) to keep in the freezer for last-minute guests or to get a head start on Thanksgiving baking or holiday gifts!

Thank you so much for this recipe, Shirline! ♥

An overhead shot of sliced pumpkin bread with chocolate chips and pecans.

One year ago: No Bake Caramel Apple Pudding with Gingersnap Crust
Four years ago: Skillet Cornbread
Five years ago: Salted Caramel Apple Cheesecake Dip
Ten years ago: Brown Sugar Raisin Bread

Did you make this recipe?
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Pumpkin Bread with Chocolate Chips & Pecans

This easy, one-bowl pumpkin bread is crazy moist, loaded with spices, chocolate chips, and pecans, and freezes beautifully.


  • 1 (28-ounce) can pumpkin
  • 1½ teaspoons baking soda
  • 1½ teaspoons ground cloves
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 2 cups (396 grams) vegetable oil
  • 5 eggs
  • 3½ cups (695 grams) light brown sugar
  • 4½ cups (638 grams) all-purpose flour
  • 3 cups (510 grams) semisweet chocolate chips
  • 1½ cups (174 grams) pecans, chopped



  1. Preheat oven to 350 degrees F. Grease and flour two 9×5-inch loaf pans.
  2. In a large bowl, whisk together the pumpkin, baking soda, cloves, cinnamon, nutmeg, ginger, and salt. Add the oil, eggs, and sugar and whisk until it is thoroughly combined and there are no streaks of egg or clumps of brown sugar. Add the flour, chocolate chips and pecans, and use a rubber spatula to gently fold and stir it together until completely combined.
  3. Divide the batter between the loaf pans and bake until a thin knife or skewer inserted into the center comes out with just moist crumbs attached, anywhere from 1 hour to 1 hour 15 minutes. Allow the loaves to cool for 15 minutes, then remove from the pans and place on a wire rack to cool completely. The loaves can be wrapped tightly in plastic wrap and stored at room temperature for up to 1 week, or frozen for up to 2 months (if you freeze them, add a layer of foil or place in a ziploc freezer bag).

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

All images and text ©Brown Eyed Baker, LLC.

The post Pumpkin Bread with Chocolate Chips & Pecans appeared first on Brown Eyed Baker.

Cauliflower Hatch Chile Macaroni & Cheese Recipe

There are certain dishes that no matter how many times I make them, I’m always looking for a better recipe. Macaroni and cheese is one of them. You know a good macaroni and cheese when you taste it. For me, it’s rich but not oily, gooey with melted cheese and with no graininess to the sauce. It’s also got a little sharp edge to it. I usually start with a bechamel, but I’ve never been convinced that it’s the perfect sauce base. 

I eat a lot of cauliflower and I’m by no means the first to discover that pureed it can stand in for all kinds of creamy sauces. For this recipe I was inspired by two recipes, one from Mark Bittman and another from Michelle Obama. Yup. Michelle Obama. It’s a recipe that is floating around the internet but I really couldn’t find very many comments from readers who had tried it, so I just went for it. The whole grain pasta and cauliflower addition make this a healthier recipe than some, but I still wouldn’t call it healthy. 
My version of this recipe differs a bit from the Bittman recipe in that I use more cheese and a bit of milk. It differs from the Obama recipe in that I use macaroni, not penne and I used a bit less milk. Lots of recipes use different styles of pasta, but there is a reason why this dish is called “macaroni and cheese” it’s because macaroni really is the best shape for it. I also flavored my mac and cheese with dry mustard and roasted Hatch chiles. This year for the first time I used mild chiles. My recommendation? Combine a little bit of hot or medium hot chiles with some mild ones to get plenty of chile flavor and just a hint of heat. This recipe is infinitely adaptable, skip the chiles, add more, or use whatever chiles you like best. 
Note: If you prefer a mac and cheese with a baked cheesy or crusty top, feel free to add one! I’m generally too lazy to bother. 
Cauliflower Hatch Chile Macaroni & Cheese 
Serves 6 – 8
1 pound whole wheat macaroni
1 pound cauliower, about 1/2 large head
1/2 cup milk 
1 teaspoon dry mustard, or more to taste
1 pound shredded melting cheese (I used a combination of jack and cheddar)
1 1/2 cups diced roasted peeled and seeded Hatch chiles, or more to taste (hot, medium, mild or a combination)
Bring salted water to a boil and cook the pasta until al dente then drain and set aside. In the meantime, boil or steam the cauliflower. When tender transfer the cauliflower to a blender along with the milk and dry mustard and puree.
Drain the pasta and return it to the pot. Pour in the cauliflower puree, cheese and chiles and stir until the cheese is completely melted. Taste and add more mustard or chiles if desired. Serve immediately

Disclaimer: My thanks to Mollie Stone’s Markets and Melissa’s produce for giving me a 5 pound carton of roasted chiles. If you live in the Bay Area  there’s still several more dates during 2017 to attend a chile roast and stock up. 

Omelettes 3 Ways by Erica

CJESLNA Easy Onion Holder Slicer Vegetable tools Tomato Cutter Stainless Steel Kitchen Gadgets

Shredders & Slicers Specification

Material: Stainless steel + ABS
Size: 13.5*6.5*2cm (5.3*2.55*0.78Inch)
Color: Silver
Certification: CE / EU,CIQ,FDA,LFGB,SGS

Package Include:

1 * Onion holder

Product Features

  • WELL MADE BY DURABLE MATERIAL. Made of food grade stainless steel, durable and nice look. Dishwasher safe. Extra thick plastic handle, non-slip, makes your holding more comfortable.
  • WORK AS MEAT TENDERIZER. The vegetable holder can also be used as a meat tenderizer. Long steel needle penetrates deeply, into the meat to improve its taste. It is also easy to clean after use. Light in weight, everyone can use it for cooking.
  • SMART KITCHEN GADGET.vegetable holder is multifunctional kitchen gadget. It really helps for preparing dishes and salads quicker. High quality and durable stainless steel.
  • Material: Stainless steel + ABS, This handy gadget not only holds the onion for you (no more stinky hands), but also guides your knife for perfectly even slices. If you do not want to touch onion, this gadget will be a great solution.
  • This all-in-one kitchen gadget allows you to chop uniform slices of onion without having to ever touch it. See images above. It features ultra-sharp stainless steel tines that pierce even the hardest vegetables like carrots & potatoes. Just place your blade between the tines and slice away!

Adventures in Slow Cooking: 120 Slow-Cooker Recipes for People Who Love Food

The James Beard-nominated food writer revamps the slow cooker for the modern home cook, providing ingenious ideas and more than 100 delicious recipes for maximizing this favorite time-saving kitchen appliance and making it easier than ever to use.

Sarah DiGregorio shares the nostalgia most of us feel when it comes to slow cookers. Her first memory of slow-cooker cooking is her grandmother’s pot roast. While these handy devices have been time savers for incredibly busy lives, traditional slow cooker food is sometimes underwhelming. Now, Sarah, an experienced food professional, has reinvented slow cooking for a generation that cooks for fun and flavor, taking a fresh approach to reclaim this versatile tool without sacrificing quality or taste.

For Sarah, it’s not just about getting dinner on the table—it’s about using a slow cooker to make fabulous dinners like herb oil poached shrimp or the most perfect sticky toffee pudding for dessert. It’s about rethinking how to use this magic appliance—such as throwing a biryani dinner party with the slow cooker at the center of the table.

Showcasing a beautiful, engaging design, inviting color photographs, and 105 original, innovative recipes thoroughly tested in a variety of brands of slow cookers, Adventures in Slow Cooking provides a repertoire of delicious food for any time of day. Inside you’ll find ideas for flavorful sweet and savory slow cooker dishes, including:

Whipped Feta, Red Pepper and Olive DipGranola with Pistachios, Coconut and CardamomSavory Overnight Oatmeal with Bacon, Scallions and CheddarTurkey-Spinach Meatballs Stuffed with MozzarellaSpicy Kimchi and Pork RamenOrange, Olive and Fennel Chicken TagineDaal with Mango and Mustard SeedsFarro Bowl with Smoked Salmon, Yogurt, and Everything-Bagel SpiceOxtail and Short Rib PhoCorn, Mushroom and Zucchini TamalesProper Red Sauce Eggplant ParmPeach-Orange Blossom JamMatcha-White Chocolate Pots de CrèmeCardamom-Molasses Apple Upside-Down CakeStar Anise-Black Pepper Hot Toddy

Sarah also provides ingenious tips and tricks that will help cooks get the most out of today’s slow cookers, and have them saying, “I never knew my slow cooker could do that!” With a foreword by Grant Achatz, a modernist chef and huge advocate of the slow cooker, Adventures in Slow Cooking makes this convenient appliance an indispensable tool for the modern kitchen.

Tunmin Deroteno Kitchen Tongs with Silicone Tips and Stand, Silicone Cooking Tongs, BBQ Grill Tongs for Cooking, set of 3

Buy it now
Set of 3 Grilling Tongs with Silicone Tips and Silicone Pot Holder, Grill Tongs For Cooking, 3 Colors, 7″ 9″ 12″

Package includes:
– 1 × Silicone Tongs (Green 7″ – handy for close control and ideal for small hands)
– 1 × Cooking Tongs (Blue 9″ – great all-rounder for cooking and serving)
– 1 × BBQ Tongs (Red 12″ – perfect for grilling to keep your hands away from the heat)
√ Premium silicone is 100% FDA Grade and BPA Free.
√ Heat resistant to 230F, and stain and odor resistant.
√ Non-slip Surface design offer you the best control on food.
√ Non-stick silicone tips is easy to clean and dishwasher safe.
√ 7″ 9″12″inch kitchen Tongs most meet your requirements indoor and outdoor.
√ “O'”Ring design, convenient to locking and easy hanging. (Pull out to lock and push in to use)

Scope of Application:
1.To pick up cakes, bread, cooked food, etc. It is convenient and clean.
2.To barbecue meat. It is easy to turn over the food and prevent your hands from being burnt.
3.To pick up hot dishes and be used for frying food, such as chicken wings, drumsticks, French fries, etc. It is safe and useful.

Product Features

  • TOP QUALITY: Our Kitchen Tongs with Silicone Head are made of extra thick, premium stainless steel all the way from the handles to the scalloped heads. Tongs With Silicone Tips.BPA free, FDA approved.
  • TONGS SET OF 3: Our Grilling Tongs and silicone tongs set including 7″, 9″, and 12″ tongs. Meet your requirements.
  • ERGONOMICALLY DESIGNED: pull ring technology will keep your Cooking Tongs from opening and closing accidentally,BBQ Tongs have been designed with one piece non-detachable heads to prevent the buildup of bacteria. hanging ring pull mechanism allows for convenient air-drying and storage!
  • BUILT-IN STAND DESIGN: The handy resting foot keeps the business ends angled up and off the surface so your Grill Tongs stay above the counter keep your countertop clean and prevent the threat of contamination.
  • MULTIPURPOSE TOOL AND DISHWASHER SAFE: An essential tool great-Tongs For Cooking and serving meats, appetizers, salads, and more. Easy to clean, dishwasher safe.

LUCKYRICE Feast & Interview with Danielle Chang

The number eight is considered lucky in Chinese culture, and the more eights the luckier. This year represents the 8th anniversary of LUCKYRICE, an Asian food festival and it’s being held on September 8, 2017, general admission tickets are $88. That’s a whole lot of luck!

While this may be the 8th year, it’s also in one way the first. It’s the first year of a plant based edition feast. This is noteworthy because if you go to chef gala events you see a lot of the same kinds of dishes and they aren’t plant based. Tuna tartare is popular, a seared scallop, perhaps something with pork belly or foie gras will make an appearance. But as dining evolves so too do these events. In San Francisco some of the finest restaurants are focusing more on vegetables than ever before. I spoke with LUCKYRICE founder, Danielle Chang to learn more about the event and the second season of her PBS show, Lucky Chow.

How many galas and “feasts” have you produced?
In the eight lucky years that I’ve been at the helm of LUCKYRICE, we’ve produced over 100 curated events that spotlight Asian culture through the lens of food and drink.

Why did you decide to do a plant based theme and why in San Francisco?
I think when people think “Asian food” they’re still thinking mystery brown sauce, rice and packaged ramen noodles. I wanted to really spotlight Asian cuisine in an entirely unique way with this plant-based menu so people could really experience and taste the evolution of Asian cuisine in America and embrace its green potential, it’s come a long way! No General Tso’s chicken here.

What dishes and ingredients are you particularly excited to see showcased at the event?
With a fabulous line-up like this one, I think it’s hard to pick just one but I’ve definitely got my eye on the Pinakbet Onigiri with Stuffed Garlic Fried Rice Ball with Kabocha Squash, Green beans, Eggplant, Okra, Vegan Bagoong, Nori seaweed from Buffalo Theory in collaboration with Alchemy

How did this season of Lucky Chow and your visits to farms in particular influence you and your future plans?
Since so much of the Asian-American immigrant experience is rooted in the soil of Bay Area farms, it makes sense to pay homage to that history while celebrating the new culinary expressions being created by the younger generation. And, while filming season 2 of my PBS show Lucky Chow, I was so inspired by the featured local farmers, like Kristyn Leach of Namu and Ross Koda of Koda Farms. They, like so many other Bay Area residents, are committed to seasonality, locality, and innovation in sustainability.

Does Asian food fit into the “vegetable centric” trend in dining?
From mizuna to bok choy, people will walk into an Asian grocery store and run the other way when they’re confronted with the different varieties of Asian greens and vegetables because they’re intimidated, begging the questions, “what do I do with this?” or “how do I cook that?” There’s still a lot of unharnessed potential when it comes to Asian cooking fitting into a “veggie centric” motif. I think we can only expect to see more and more chefs and restaurateurs seeking out Asian vegetables as they’re expanding their flavor palates and looking for something “new.”

Thanks Danielle!

Here’s the full line up of tantalizing dishes from some really outstanding restaurants:

Roasted Eggplant & Shiitake Mushroom Rice Noodle Roll, Marinated Cucumber, Spicy Soy Vinaigrette
Char Koay Kak
Salted Duck Egg Bubur Chacha with Fermented Black Sticky Rice
Local Brentwood Summer Tandoori Corn & Grape Salad with Chaat Vinaigrette
Pinakbet Onigiri: Stuffed Garlic Fried Rice Ball with Kabocha Squash, Green beans, Eggplant, Okra, Vegan Bagoong, Nori 
Lemongrass and Vanilla Bean Sticky Rice Pudding: Heirloom Kokuho Rose® Rice, Coconut, Tropical Fruits
Beijing Dumpling
Heirloom Tomato Salad with Pickled Cucumber & Kani Miso Yuzu Dressing
M.Y. Veggie Bundle
Heirloom Tomato Salad: Nori Green Goddess Dressing, Creamy Tofu, Nori Cracker, Shio Kombu, Avocado, Cucumber, Ponzu, Micro Shiso
Truffles: Vietnamese Coffee, Passion Fruit, Jasmine Tea, Durian 
Toki Highballs by Suntory Whisky Toki
Sake by Mutual Trading Co. 
Boba Guys
China Live: Effen Vodka, Ginger & Cucumber, Fresh Lemon, Peated Scotch & Sparkling Wine
Anzu: Hornitos Reposado, Agave, Grapefruit Juice, Lemon Juice, Green Chartreuse, Habanero Tincture, Soda
Asahi Beer

I hope you’ll join me at the LUCKYRICE Feast:
September 8, 2017
Bentley Reserve, from 8-10 pm
 Purchase your tickets today

Dark Chocolate Mini Pumpkin Pies

I am a pumpkin pie fan and I’ll churn out quite a few of them during the fall baking season. I’m not a purist, however, and I enjoy the opportunity to put a fun twist on a classic from time to time. My zebra-inspired Chocolate Striped Pumpkin Pie and Pumpkin Pie Cheesecake are just two delicious examples of how you can make your pumpkin pie a little different – and the case of these Dark Chocolate Mini Pumpkin Pies, you’re also making your pumpkin pies little!

These mini pumpkin pies are baked in muffin cups, but have a wafer cookie crust and a pumpkin-rich filling that is packed with pumpkin pie spices. The filling also contains a generous amount of dark chocolate, which makes these more decadent than your average pumpkin pie.

For the crust, I used graham cracker-flavored Oreo cookie wafers. Oreo cookies in general are a great crust option for mini pies and cheesecakes because they hold up well to baking and are exactly the right size to fill the bottom of a muffin cup. The Apple Pie Oreos I tried this season have a graham cracker wafer cookie, so I simply removed the filling and popped the cookies right into my pan. If you don’t have graham cracker wafers, use regular Oreo wafers (filling removed), as they work well with the chocolate filling.

Dark Chocolate Mini Pumpkin Pies

With a full sized pumpkin pie, I like the filling to be a tender enough that it almost melts in your mouth. After all, the filling of a pumpkin pie is a custard at its heart, even though it is loaded with pumpkin! I bake my pies until they are just set and have a slight jiggle to them. These mini pumpkin pies are a touch firmer – and, yes, fudgier – than their classic counterparts. The denser texture is in part due to the chocolate in the filling, but it works very well for the mini pies because it makes them easier to handle and serve. They can be unwrapped neatly and plated individually, or simply eaten right out of the wrapper!

The mini pies are absolutely delicious and perfect for fall entertaining. This recipe makes 16 mini pies. You can halve the recipe if you only need a few, but they’ll keep in the refrigerator for a couple of days, so you may just want to make the full batch and keep the leftovers around for snacking.

Dark Chocolate Mini Pumpkin Pies
16 graham (or chocolate) Oreo wafer cookies
4 oz dark chocolate, chopped
1 15-oz can pumpkin puree (approx 1 3/4 cups)
1 14-oz can sweetened condensed milk
2 large eggs, room temperature
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 tsp vanilla extract

Preheat oven to 350F. Line 16 muffin cups with paper liners. Place one wafer cookie in the bottom of each cup.
In a medium microwave-safe bowl, melt the chocolate in the microwave. Melt in 30 second intervals, stirring regularly, to ensure chocolate does not burn.
In a large bowl, whisk together pumpkin puree, sweetened condensed milk and melted chocolate. Add in eggs, salt, spices and vanilla and whisk until well-combined. Divide batter evenly into prepared muffin cups. It is ok for a portion of the batch to sit out on the counter if you need to bake in batches (allowing the pan to cool between each batch).
Bake for 18-20 minutes, or until the pie filling is set and does not look liquid when the pan is jiggled.
Allow pies to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before refrigerating.
Serve chilled.

Makes 16.

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