Incredible No Crust Mini Pumpkin Pie Cupcakes Recipe
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.
Servings 24cupcakes
Prep Time 15 minutesmins
Cook Time 30 minutesmins
Total Time 45 minutesmins
Ingredients
15oz100% pure pumpkin pureecanned
1cupsugar
2largeeggs
2tspvanilla extract
12ozevaporated milkcanned
3/4cupall purpose flour
2tsppumpkin pie spice
1/2tspsalt
1/2tspbaking powder
1/2tspbaking soda
2tbspcornstarch
Homemade Whipped Cream
1cupheaving whipping cream
1/2cuppowdered sugar
1/4tspvanilla extract
1/8tsp salt
Instructions
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.
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).