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HERSHEY'S CHIPITS Mini KISSES Pumpkin Mousse Cups Recipe


4 hours 35 minutes
Skill Level
10 servings

These pumpkin-infused little bites are a surprising twist on pumpkin pie with chocolate adding its signature smooth sweetness.

Ingredients & Directions

Prep Time
25 minutes
Chill Time
4 hours 10 minutes


  • 24 large
  • 1/2 cup
    milk (125 mL)
  • 1/2 cup
    canned pure pumpkin purée (125 mL)
  • 1 tsp
    vanilla extract (5 mL)
  • 1 tsp
    pumpkin pie spice blend (5 mL)
  • 1/3 cup
    icing sugar (75 mL)
  • 1 cup
    cold whipping cream (250 mL)


Equipment Needed 
muffin tin Muffin Tin
paper baking cups Paper Baking Cups
measuring cups Measuring Cups
microwave safe bowl Microwave-Safe Bowl
microwave Microwave
mixing bowl Mixing Bowl
mixer Mixer
refrigerator Refrigerator

Line 10 muffin cups (2-1/2-inch/6 cm diameter) with paper liners. Reserve 1/2 cup (125 mL) chocolate pieces. Place remaining chocolate in a small microwave-safe bowl. Microwave on MEDIUM (50%) for 1 minute or until melted when stirred. Mixture should be thick.


Substitute regular-sized HERSHEY'S KISSES for the minis.


Coat the inside pleated surface and bottom, using a pastry brush, of each liner very thickly with melted chocolate. Chill for 10 minutes; recoat any thin spots with melted chocolate. Chill for 2 hours or until firm. Gently peel off paper; refrigerate chocolate cups until ready to fill.


Place marshmallows, milk and pumpkin in a medium microwave-safe bowl. Microwave on MEDIUM (50%) for 1 minute; stir. Microwave an additional 30 seconds, stirring after each heating, until mixture is melted and smooth. Stir in vanilla and pumpkin pie spice. Cool completely.


Beat icing sugar and whipping cream until stiff; fold into pumpkin mixture. Fill cups with pumpkin mousse. Garnish with reserved chocolate pieces. Chill for 2 hours or until firm.