Incredible No Crust Mini Pumpkin Pie Cupcakes Recipe

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Easy no crust pumpkin pie recipe baked in silicone muffin tin. Mini pumpkin pie cupcakes with the same flavor and texture of homemade pumpkin custard pie without the crust. A simple recipe for individual crustless pumpkin custard pie cupcakes that bake in just 30 minutes using 100% pure pumpkin puree, pumpkin pie spice, and evaporated milk. Topped with homemade whipped cream for an impossible fall dessert recipe that tastes just like the best pumpkin pie without crust.
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This simple recipe for no crust pumpkin pie cupcakes is so easy to make.

Get all the flavors and texture of a homemade pumpkin custard pie without the crust. Individual crustless pumpkin custard pie cupcakes are baked in a silicone muffin tin using 100% pure pumpkin puree.

Easy Pumpkin Pie Cupcakes
Easy Pumpkin Pie Cupcakes

What you need to make Crustless Pumpkin Pie Cupcakes

  • 100% Pure Pumpkin Puree: You could use Libby’s 100% pure pumpkin, another brand, or a store brand version of 100% pure pumpkin in a can. Just make sure there is nothing else added and that it is just pumpkin.
  • Evaporated Milk: this recipe uses one 12 oz can of evaporated milk. Do not use sweetened condensed milk, it is not the same.
  • Pumpkin Pie Spice: you can use either a pre-made pumpkin pie spice like you find in the spice section at your local grocery store or you can make a homemade version of pumpkin pie spice
  • Cornstarch: cornstarch is a staple that everyone should always have in their pantry. Not only is it needed to make these incredible pumpkin pie cupcakes but it is also needed when thickening homemade gravy like in southern chicken and dumplings.
  • Heavy Whipping Cream: this is needed for homemade whipped topping. It is not completely necessary but it does add a lot of flavor to the final dessert. I would not advise skipping this ingredient.
  • Pure Vanilla Extract: while imitation vanilla may be cheaper in price, it doesn’t taste as good as pure vanilla extract. I only recommend using pure vanilla extract in this recipe.

Substitute ingredients for No Crust Pumpkin Pie Cupcakes

  • Pumpkin Pie Mix: if you only have pumpkin pie mix, which is not the same as 100% pure pumpkin, then do not add the pumpkin pie spice in this recipe. Pumpkin pie mix is already spiced so there is no need for the additional pumpkin pie spice that this recipe calls for. Also keep in mind that pumpkin pie mix often comes in larger cans and this recipe only calls for 15 oz. of pumpkin puree (about 2 cups).
  • Vanilla Ice cream: if you don’t have heavy whipping cream or don’t want to buy it just to use it in one recipe (although you could use what is left to make the best southern banana pudding with animal crackers) you can add a scoop of vanilla icecream on top of each no crust pumpkin pie cupcake and it will be the absolute best pumpkin ice cream dessert
Crustless Pumpkin Pie Cupcakes
Crustless Pumpkin Pie Cupcakes

How to make Easy Pumpkin Pie Cupcakes

  • Mix: start by mixing all of the ingredients together, all at once in a stand mixer, with a hand mixer, or by hand with a whisk.
  • Pour: transfer the pumpkin pie cupcake batter into a container with a pour spout like this measuring cup to make it easier to pour the batter into silicone muffin cups
  • Bake: in a preheated oven you will bake these easy pumpkin pie cupcakes for approximately 30 minutes or until the middles are set and not runny
  • Cool: these pumpkin cupcakes need to cool completely before being transferred to the fridge where they will become fully chilled

Equipment Recommendations for Crustless Pumpkin Pie Cupcakes in Muffin Tin

  • Large Capacity Measuring Cup with Pour Spout: not only does this help in measuring ingredients accurately but it also helps when you need to get the pumpkin pie batter into the silicone muffin cups. Because the batter is liquid the pour spout helps to pour the batter into the silicone muffin cups without making a mess.
  • Silicone Muffin Cups: you have to use some sort of silicone to bake these pumpkin pie cupcakes. The reason for this is for easy removal and to prevent sticking. The batter of this crustless pumpkin pie recipe will cause it to stick to paper cupcake liners, pans, etc.
  • Silicone Muffin Pans: just like the silicone muffin cups, a silicone muffin pan is an alternative that can be used in this recipe. Silicone must be used to prevent sticking and to make removal of the final cupcakes easy.
  • Silicone Spatula: having a good silicone spatula is a must for any home cook. Silicone spatulas are very versatile and can be used in when preparing a variety of dishes. I like to use silicone spatulas to scrape all of the batter and heavy whipping cream out of the mixing bowl so I don’t leave any bit of goodness behind.
  • Stand Mixer : it is easiest to make this recipe in a stand mixer but it is not necessary as you can also just whip this recipe up by hand using a bowl and whisk
  • Whisk Attachment: this whisk attachment is needed in order to whip the heavy whipping cream, it can also be used to whip the ingredients if you don’t have a paddle attachment
  • Baking Sheet: this is a must if using silicone baking cups. I am able to get all of the silicone baking cups on to just one baking sheet. If using a silicone muffin pan, just place on top of the baking sheet to making putting the muffins in and out of the oven a bit more stable.
  • Hand Mixer: this is needed if you do not have or want to use a stand mixer. If you don’t want to use a hand mixer you can also just whisk everything by hand.
No Crust Pumpkin Pie Cupcakes in Muffin Tin
No Crust Pumpkin Pie Cupcakes in Muffin Tin

How to store Pumpkin Pie without Crust

Pumpkin pie cupcakes don’t have any crust. It is recommended to store these in the refrigerator as they taste the best cold.

I like to unmold them from their silicone baking molds, and store them in a glass container with a lid. Put the homemade whipped cream in a separate glass container with a lid.

When it comes time to serve pumpkin pie cupcakes without crust, take the desired amount of cupcakes from the storage container, dollop each one with a spoonful of whipped cream on top, and a sprinkle of pumpkin pie spice for additional garnish.

Cooking Tip! Make sure the pumpkin pie cupcakes are completely cooled to room temperature before putting in the fridge to chill to prevent condensation build up

How to eat Crustless Pumpkin Pie Cupcakes

You might be wondering, how do you eat crustless pumpkin pie cupcakes? Just like with traditional pumpkin pie, you eat pumpkin pie cupcakes with a fork!

These are not good to eat like a regular cupcake and are best eaten on a plate with a fork. However, they can be topped in a variety of ways either with homemade whipped cream or vanilla ice cream.

Incredible No Crust Mini Pumpkin Pie Cupcakes Recipe

Incredible No Crust Mini Pumpkin Pie Cupcakes Recipe

The Domestic Diva
Easy no crust pumpkin pie recipe baked in silicone muffin tin. Mini pumpkin pie cupcakes with the same flavor and texture of homemade pumpkin custard pie without the crust. A simple recipe for individual crustless pumpkin custard pie cupcakes that bake in just 30 minutes using 100% pure pumpkin puree, pumpkin pie spice, and evaporated milk. Topped with homemade whipped cream for an impossible fall dessert recipe that tastes just like the best pumpkin pie without crust.
5 from 16 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American, Southern
Servings 24 cupcakes


  • 15 oz 100% pure pumpkin puree canned
  • 1 cup sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 12 oz evaporated milk canned
  • 3/4 cup all purpose flour
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp cornstarch

Homemade Whipped Cream

  • 1 cup heaving whipping cream
  • 1/2 cup powdered sugar
  • 1/4 tsp vanilla extract
  • 1/8 tsp salt


  • Preheat oven to 350°F.
  • In a stand mixer1, add 15 oz 100% pure pumpkin puree, 1 cup sugar, 2 large eggs, 2 tsp vanilla extract, and 12 oz evaporated milk. Mix on low with a paddle attachment or whisk attachment until combined.
  • Add 3/4 cup all purpose flour, 2 tsp pumpkin pie spice, 1/2 tsp salt, 1/2 tsp baking powder, 1/2 tsp baking soda, and 2 tbsp cornstarch. Mix on low until combined.
  • Transfer batter to a container with a pour spout like a glass measuring cup.
  • Pour batter 3/4 of the way full into either silicone baking cups or a silicone muffin pan. Place silicone baking cups/pan onto a baking sheet for stability.
  • Bake in a 350°F oven for 30 minutes or until the center is set and not runny. While pumpkin pie cupcakes are baking, prepare the homemade whipped cream.
  • After the pumpkin pie cupcakes are finished baking. Remove from the oven and allow to cool to room temperature.
  • Once cooled to room temperature. Remove pumpkin pie cupcakes from silicone muffin cups and refrigerate in a covered storage container until chilled.
  • Once pumpkin pie cupcakes are chilled, top with homemade whipped cream and a sprinkle of pumpkin pie spice seasoning before serving2.

Homemade Whipped Cream

  • In a mixing bowl of a stand mixer with the whisk attachment, add 1 cup heaving whipping cream.
  • Begin to whip on low speed. Gradually increase the speed every few minutes up to med-high speed. Whip approximately 5 minutes or until stiff peaks are formed. Do NOT over mix or you will start to make butter. Once the heavy whipping cream has thickened, stop mixing.
  • Add 1/2 cup powdered sugar, 1/4 tsp vanilla extract, and 1/8 tsp salt. Mix on low until combined (about 30 seconds).
  • Transfer to a covered glass storage container. Refrigerate until ready to add to the top of pumpkin pie cupcakes.


  1. If you don’t have or want to use a stand mixer, you can also mix the ingredients either using a hand mixer or a whisk by hand. 
  2. This recipe can be made the day before an event but should be consumed within 3 days of being made. 
Keyword baked, Baking, Cupcake, Easy, Pie, Pumpkin, Thanksgiving
Recipe CTA
Easy Pumpkin Pie without Crust
Easy Pumpkin Pie without Crust

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  1. Omgosh were these amazing! I absolutely love the no crust idea! These are definitely on repeat!

  2. It is the perfect season to try these cupcakes, thank you for sharing!

  3. Hayley Dhanecha says:

    These pumpkin pie cupcakes are super delicious, perfect fall dessert that can be easily made.

  4. This is exactly what I was looking for to make for Thanksgiving! It’s Canadian Thanksgiving tomorrow, so I am so excited to make them for dessert. Thank you so much for sharing :)

  5. These were so good we ate a bunch before we even made up the whipped cream. So moist and delicious, we will make these again and again!

  6. Oh my gosh… delicious! These pumpkin pie treats are everything! Love the tips. Thank you for being so detailed with the recipe!

  7. These mini pumpkin cupcakes turned out great! They were super easy to make and did not last long at all – everyone loved them!

  8. veenaazmanov says:

    Pumpkin is one of my favorite. Never tried a pumkin pie cupcake ever. Loved your detailed recipe and I loved the delicious frosting too.

  9. These are one of the best pumpkin pie cupcakes I’ve tasted! I made them yesterday and the whole batch is already almost gone! Going to make it again next weekend for a big family gathering.

  10. These pumpkin cupcakes are a delicious fall treat. Thanks for the recipe!

  11. I’m not a fan of pumpkin but my daughter loves it. I’ll send her this recipe to make. She is crafty too.

  12. This sounds so good, I have to make these for my thanksgiving holiday. Thanks for sharing this with us.

  13. I love a good pumpkin pie but haven’t tried those cupcakes yet. They look so good! I need some right about now!

  14. I love these for the fall season. We’re on a pumpkin kick right now, like a lot of others are too, I’m sure. :)

  15. This recipe looks so delicious! This will be on my list of things to try in the future.

  16. These pumpkin pie cupcakes sound delicious. I haven’t tried any cake with pumpkin before. I am sure I’m going to enjoy these!

  17. I can only immagine the flavor of these cupcakes! I love everything pumpkin!

  18. These pumpkin pie cup cakes look so delicious, I’ve been excited for the fall recipes to come around and will have to try these out!

  19. Richelle Milar says:

    My kids are going to love this for sure! It looks absolutely delicious and tasty

  20. Tara Pittman says:

    I have a craving for pumpkin. These cupcakes sound so delicious.

  21. This sounds like an amazing combination, between the cupcake and the homemade whipped cream. What an awesome fall recipe.

  22. Pumpkin pie is my hubbies favorite. He can eat it for breakfast lunch, and dinner.

  23. I love these pumpkin pies. Would always buy them whenever I pass by a shop that sells them.

  24. These cupcakes look so delicious! I think they would be great to serve to the kids on Thanksgiving!

  25. I’m not a pumpkin fan but I will make these for my family who is.

  26. I’d eat so many of these. I am all about pumpkin stuff in the fall.

  27. This looks so good! Perfect for fall and Thanksgiving celebrations.

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