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