These Mini Crustless Pumpkin Pies are incredible and much easier than making a whole pie. A simple yet delicious pumpkin batter bakes in a muffin pan yielding a delicious and ultra moist dessert. Serve with a little whipped cream and cinnamon. Recipe yields 12 individual mini pies!

Friday = pie day!

If you love pie but are avoiding all the calories – which is so hard this time of year – mini crustless pumpkin pies are your new bff. These little pies low in calories without lacking flavor! To be fair, they aren’t custardy as pumpkin pie filling itself, but they are moist with delicious texture and tastes just like pumpkin pie. 

A guiltless decadent dessert. What more can you ask for this dessert season?

ingredients for Mini Crustless Pumpkin Pies

To Make These Mini Crustless Pumpkin Pies You Will Need:

  • nonstick spray with flour
  • unbleached all-purpose flour
  • pumpkin pie spice
  • baking powder
  • kosher salt
  • baking soda
  • pumpkin puree
  • granulated sugar
  • light brown sugar
  • eggs
  • vanilla extract

greased muffin tin

Preheat your oven to 350° and spray a standard muffin pan with a nonstick spray with flour (like Baker’s Joy). This will insure the mini pies come out easily. Something else to keep in mind, nonstick muffin pans can lose their nonstick coating over time. If you’re pan is older, this recipe may stick and be difficult to come out of the pan.

dry ingredients in a glass bowl.

In a mixing bowl, measure and add 1 cup flour, 2 teaspoons pumpkin spice, 3/4 teaspoon baking powder, 1/2 teaspoon kosher salt and 1/4 teaspoon baking soda.

dry ingredients whisked.

Whisk to combine and set off to the side.

wet ingredients in a glass bowl.

Into a larger mixing bowl, measure and add 1-3/4 cups pumpkin puree, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 2 large eggs and 1 teaspoon vanilla extract.

wet ingredients whisked together.

Whisk well to combine.

dry ingredients in with the wet ingredients.

Add in all the dry ingredients.

dry ingredients incorporated to the wet.

Mix until the dry ingredients are incorporated.

pie batter.

Switching over to a rubber spatula can make mixing this a little easier. 😉

pumpkin pie batter divided among muffin tin.

Divide the batter among the greased muffin tin. I used a multipurpose scoop for this.

pan tapped on counter to settle batter.

Tap on the counter so the batter settles.

Mini Crustless Pumpkin Pies just baked.

Bake on the middle rack of your preheated oven for 15 to 18 minutes. OR when a toothpick is inserted in the middle a little bit of the batter is still on it. Depending on your oven, they may need up to 20 minutes. My oven is SMALL and tends to run on the hotter side, so I start checking at the 15 mark. 

Allow these to cool slightly before using a thin spatula or offset spatula to remove each mini pie. You can either serve these warm or let cool completely and store in the refrigerator until ready to serve.

A certain puppy likes to watch me work. Or maybe he finds it boring? I turned around and saw his sweet face sleeping. Sorry not sorry, I just had to share!

Top with whipped cream and a sprinkle of ground cinnamon.

Click Here for More Pumpkin Recipes

Enjoy! And if you give these Mini Crustless Pumpkin Pies a try, let me know! Snap a photo and tag me on twitter or instagram!

Mini Crustless Pumpkin Pies
Yield: 12

Mini Crustless Pumpkin Pies

These Mini Crustless Pumpkin Pies are delicious and much easier than making a whole pie. A simple yet delicious pumpkin batter bakes in a muffin pan yielding a delicious and ultra moist dessert. Serve with a little whipped cream and cinnamon

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes

Ingredients

  • nonstick spray with flour
  • 1 cup unbleached all-purpose flour
  • 2 teaspoons pumpkin spice
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1-3/4 cup pumpkin puree (or a 15 ounce can)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

FOR SERVING:

  • whipped cream
  • cinnamon for dusting

Instructions

  1. Preheat your oven to 350° and spray a standard muffin pan with nonstick spray that has flour in it.
  2. In a medium mixing bowl, measure and add flour, pumpkin spice, baking powder, salt and baking soda. Whisk to combine.
  3. In a larger bowl, add pumpkin, sugars, eggs and vanilla. Whisk until thoroughly incorporated.
  4. Add the dry ingredients to the wet. Using a rubber spatula, mix until just combined.
  5. Use a multipurpose scoop to divide the batter among the muffin tin. Bake on the middle rack of your preheated oven for 15 to 18 minutes OR until when a toothpick is inserted a little bit of the batter is still on it.*
  6. Allow these to cool before using a thin spatula or offset spatula to remove each mini pie.
  7. Cool completely before storing in an air-tight container in the fridge. Serve with whipped cream and a dash of ground cinnamon. (These may be served warm, but in my opinion, are better chilled.)

Notes

*Depending on your oven, they may need up to 20 minutes. My oven is SMALL and tends to run on the hotter side, so I start checking at the 15 mark. 

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 222Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 171mgCarbohydrates: 48gFiber: 8gSugar: 20gProtein: 6g

All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.