Chocolate-Pecan Pumpkin Pies

1: Open your Ninja Foodi and place the trivet or rack inside the pot. Add 1 cup of water.

2: Spray your silicone cooking molds or small ramekins/mason jars with cooking spray and set aside.

3: In a small bowl, mix together the graham cracker crumbs, ground pecans and a pinch of salt. Add 2 tbsp. melted butter and mix well. If the mix seems too dry, add a bit more butter.

4: Add 1 tbsp. of the crust mix into each of your molds and press down to compact the mixture. Add 1-2 tsp. melted chocolate to the top of the crust and spread to evenly coat.

5: In a medium bowl, whisk together the pumpkin, milk/cream, egg, sugar, salt and pie spice. Pour this into your molds almost to the top.

6: Add a drizzle of melted chocolate to each pie and use a butter knife to swirl it around.

7: Set your mini pies onto your trivet/rack, close and seal the lid.

8: Set the pressure to HI for 40 minutes. Allow to naturally release for about 10 minutes, then do a quick release.

9: Let cool/firm in the fridge for an hour before serving. Sprinkle with pecans, chocolate, whipped cream.