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
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
- 1¾ 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 for serving
- ground cinnamon for garnish
Instructions
- Preheat your oven to 350℉ (or 180℃) and spray a standard muffin pan with nonstick spray that has flour in it.
- In a medium mixing bowl, measure and add flour, pumpkin spice, baking powder, salt and baking soda. Whisk to combine.
- In a larger bowl, add pumpkin, sugars, eggs and vanilla. Whisk until thoroughly incorporated.
- Add the dry ingredients to the wet. Using a rubber spatula, mix until just combined.
- 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.*
- Allow these to cool before using a thin spatula or offset spatula to remove each mini pie.
- 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
Serving: 1g | Calories: 222kcal | Carbohydrates: 48g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 171mg | Fiber: 8g | Sugar: 20g