Crust-less Mini Pumpkin Pies

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Pumpkin Pie Cups | Culinary CraftinessHappy Autumn! While I’m not thrilled to see the end of summer’s warmth, I do love the beautiful vibrant colors of fall, the smell of a good campfire, and the tastes of cold weather comfort foods. Mid-September every year, recipes galore for the most iconic fruit of the season begin to appear on most cooking blogs and fill my facebook newsfeed. I’m highly susceptible to these gorgeous images of yummy pumpkin desserts and soups, and eagerly search for new recipes to add to my repertoire.Mini-Pumpkin-Pie-Cups-Culinary-Craftiness One of my favorite ways to find new recipes is to put a couple ingredients in the search field of Bing.com and click on images. I found this one in several locations so I have no idea who came up with it, but it’s a winner. The only thing I changed was two teaspoons of vanilla extract rather than one. I’ve always thought more of that fabulous elixir is better than less.This dessert is extremely easy to make and tastes just like pumpkin pie without the crust. Perfect for my sons who gobble up the filling leaving the sad little shell behind. 😋 They look like cupcakes, but aren’t cake-like at all. Perfect with a plop of whipped cream on top!Pumpkin Pie Cups | Culinary CraftinessCrust-less Mini Pumpkin Pies

1 (15 oz.) can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
2 tsp. vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 tsp. pumpkin pie spice + more for sprinkling
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Cool Whip or whipped cream

Preheat oven to 350° degrees.

Using 2 – 12 cup muffin tins, line 18 of the wells with foil cupcake liners. Spray each with cooking spray. If you don’t have the foil liners, just spray each cup really well with oil or grease with shortening. Paper liners will stick too much to the baked pumpkin cups.

Cream together the sugars and eggs with a whisk or electric mixer. Beat in the pumpkin, vanilla, and evaporated milk. Add the flour, baking powder, baking soda, salt, pumpkin pie spice, and mix well.

Fill each cup 1/2 full. Bake for twenty minutes and let cool completely then chill in the fridge for at least 30 minutes.

Top with cool whip or whipped cream and sprinkle more pumpkin pie spice on top to serve.

Makes 18 mini pies.

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Crust-less Mini Pumpkin Pies

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 18

Crust-less Mini Pumpkin Pies

Created by Melissa Woolard | Culinary Craftiness

Ingredients

  • 1 (15 oz.) can pumpkin puree
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 3/4 cup evaporated milk
  • 2/3 cup all purpose flour
  • 2 tsp. pumpkin pie spice + more for sprinkling
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Cool Whip or whipped cream

Instructions

  1. Preheat oven to 350° degrees.
  2. Using 2 - 12 cup muffin tins, line 18 of the wells with foil cupcake liners. Spray each with cooking spray. If you don't have the foil liners, just spray each cup really well with oil or grease with shortening. Paper liners will stick too much to the baked pumpkin cups.
  3. Cream together the sugars and eggs with a whisk or electric mixer. Beat in the pumpkin, vanilla, and evaporated milk. Add the flour, baking powder, baking soda, salt, pumpkin pie spice, and mix well.
  4. Fill each cup 1/2 full. Bake for twenty minutes and let cool completely then chill in the fridge for at least 30 minutes.
  5. Top with cool whip or whipped cream and sprinkle more pumpkin pie spice on top to serve.
https://culinarycraftiness.com/crust-less-mini-pumpkin-pies/

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