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

Course Desserts & Sweet Treats

Cuisine American

Keyword baking, dessert, holiday dessert, low calorie, mini pies, pie, pumpkin, Thanksgiving

Prep Time 15 mins

Cook Time 18 mins

Total Time 33 mins

Servings servings

Calories 222

Author Laurie McNamara

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 for serving
ground cinnamon for garnish

Instructions

Preheat your oven to 350° 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