These gluten-free pumpkin pie cupcakes are perfect for gluten/dairy-free guests at Thanksgiving. In the original recipe, it calls for half-and-half or evaporated milk. Impossible Pumpkin Pie Cupcakes 2/3 cup all purpose flour 1/4 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 2 tsp pumpkin pie spice 1 15-oz can pumpkin puree 1/2 cup sugar 1/4 cup brown sugar 2 large eggs 1 tsp vanilla extract 3/4 cup half and half (or evaporated milk) Preheat the oven to 350F. 1 Egg yolk, large. I have put in nonfat evaporated milk so that I can get a calorie count per cupcake. Individual cupcakes can be wrapped, and frozen for later. Everyone who likes to bake--or even likes to looked at pictures of baked food--needs to be there. I cook this crustless pumpkin pie at 300°F, so that it cooks low and slow. How to Make Mini Crustless Pumpkin Pies: All you need to do is add 1 cup full fat coconut milk (from a can, not a carton) to a large bowl with 3/4 cup pumpkin puree, 3 large egg yolks, 2 Tablespoons each pure maple syrup and coconut sugar, 1/2 teaspoon each vanilla and cinnamon, and 1/4 teaspoon pumpkin pie spice. Plus it is pretty tasty. Submitted by: FITALISON A secretly vegan crustless pumpkin pie, with a rich and almost custard-like texture. PRINT RECIPE PIN RECIPE. Fill each muffin cup with 1/3 cup of the mixture. Impossible Pumpkin Pie Cupcakes. It will be love at first bite. Pumpkin Pie Cupcakes are tiny pumpkin pies you can eat with your hands. Perfect Thanksgiving and Christmas gluten free dessert! Produce. This crustless pumpkin pie should be covered and stored in the fridge. All you have to do is place all of the cupcake ingredients in a blender and puree until smooth, then pour into the wells of a lined muffin tin and bake for 20 minutes. Skeptical? I’d love to know what you think of my crustless pumpkin pie! Keyword: gluten free, keto crustless pumpkin pie recipe, keto thanksgiving dessert. 1/4 tsp Baking powder. The easiest Thanksgiving dessert ever! 2.3k. I did put chopped pecans on top of icing and sprinkled with a little more pumpkin pie spice . They are very flavorful and moist. No, you need to use pure pumpkin puree for this recipe. Baking this crustless pumpkin pie at 350°F as suggested in the original recipe will most definitely cause the eggs in the custard to cook too quickly. Have you discovered another healthy but equally-tasty recipe? This will lead to a curdled texture and weeping pumpkin pie custard. Bake for twenty minutes and let cool for twenty minutes. People who are both pie eaters and health-conscious are concerned about the crust most of the time. Makes 12 cupcakes. You’ll have to taste to believe it! Pumpkin Pie Spice Cupcakes - I usually don't like trying new recipes even though I have a million cookbooks but I wanted something different - they did not disappoint! … #glutenfree #glutenfreethanksgiving #crustlesspumpkinpie #pumpkinpie SAVE this recipe to Pinterest! I didn't have ground cloves so I just used pumpkin pie spice. 1 15-ounce can Pumpkin puree. Preheat oven to 425 degrees F. In a large mixing bowl, beat the pumpkin with eggs, until well blended. These pumpkin pie cupcakes are the answer—it's everything you love about a slice of the classic Thanksgiving dessert in the form of a portable cupcake. Can I Use Canned Pumpkin Pie Filling? … These cupcakes can be made a day in advance and refrigerated until serving, which makes them a great make-ahead dessert for holiday gatherings. Alternately, the batter can be combined using a hand mixer or stand mixer for 2 minutes. If you are not accustomed to whole wheat desserts, this recipe is a great place to start. 2 Eggs, large. Refrigerated. And in case you didn’t know, it also makes a great breakfast. Move on over pumpkin pie, these mini pumpkin pie cupcakes are well-deserving of the Thanksgiving table. I make a crustless pumpkin pie just naturally because I was once too lazy to make the crust and so just baked up the filling–and loved it that way! Cook Time: 30 minutes. Among our other favorite pumpkin desserts are Vanilla Pumpkin Cupcakes With Cinnamon Buttercream, Pumpkin Brownies, and Apple Butter Pumpkin Pie. These adorable, delicious, little crustless pumpkin pie cupcake-thingies are exactly what I’ve always wanted pumpkin pie to taste like…but it never really does. The chocolate chips combine well with the wheat and pumpkin to satisfy your sweet tooth. Naturally gluten-free and a great make-ahead option. How to Store Pumpkin Pie. Crustless Pumpkin Pie Cupcakes! Pumpkin Magic Cake is another fan favorite, too! Very easy recipe to follow. 1 15 ounce can Pumpkin puree. And I agree wholeheartedly–never a bad time for pumpkin pie! The best part is, these cupcakes are very easy to make. I’m always up for something gluten-, coconut-, and refined-sugar-free! Crustless pumpkin pies have gluten-fre e, natural custard with no crust. 2 Eggs, large. Easy Mini Pumpkin Pies. Refrigerated. But a piece of pumpkin pie is typically 14 WW points. Servings: 8. So if you are trying to stay on track and want to enjoy pumpkin pie, you will love this this Weight Watchers Crustless Pumpkin Pie.Not only is it low WW points (only 2 WW points on blue per serving! They are a cross between pumpkin pie and a cupcake. Recipe by Meaningful Eats | Erin Collins. Canned pumpkin pie filling already has spices and sweeteners added to it, and every brand flavors it differently. Crustless Mini Pumpkin Pies are my way … Crustless Pumpkin Pie This is easy to make, uses just a blender (I use my trusty Blendtec ) and your muffin tins or rectangular glass dish, and literally takes no time at all. … Course: Dessert. I’m not a pumpkin pie hater, necessarily, it’s just not at the top of the list of things I’d want to eat for the rest of forever and eating a piece of it at Thanksgiving always leaves me feeling a bit disappointed. So easy and crustless! Such a yummy dessert recipe for fall and Thanksgiving! Perfect Fall Dessert! Baking & Spices . Line a 12-cup muffin tin with paper or silicone liners. ), it’s low-carb and gluten-free and has no artificial sweeteners/sugar substitutes! Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Crustless Pumpkin Pie Cupcakes! All purpose flour – you can use gluten-free … Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. 1 Egg yolk, large. These Weight Watchers Crustless Pumpkin Pie Cupcakes are the perfect single portion dessert! Prep Time: 5 minutes. Be sure to sign up for my email… to get new recipes and ideas in your inbox! 13 ingredients. Produce . Nothing says fall like a blonde LA girl who has never seen changing leaves make a pumpkin pie in cupcake form that she doesn't actually eat. hell yeah. They are a cross between pumpkin pie and a cupcake. Right now, we are cooking up Pumpkin Donut Holes and Pumpkin Bread. Calories: 161 kcal. Servings: Makes 12 cupcakes GREEN/BLUE/PURPLE: 1 Smartpoint per cupcake What ingredients do I need to make these Crustless Pumpkin Pie Cupcakes? Total Time: 35 minutes. Keto Crustless Pumpkin Pie is everything you love about pumpkin pie while staying low carb! We’re totally obsessed right now with all things pumpkin and pumpkin spice. They go for flavourful fillings or desserts that are light and without the crust. 1.6k. Preheat the oven to 325 degrees F. Spray a 9-inch ceramic or glass all about it. 2/3 cup All-purpose flour. Instructions. Gluten-Free, Dairy Free and so easy to make. The recipe has developed something of a cult following over the years, with many readers writing in to tell me they make it not just on Thanksgiving, but all year round! Gluten-Free Crustless Pumpkin Pie Cupcakes! Feel free to share in the comments below! Remove cupcakes from pan and chill in the fridge for 30 minutes. Cuisine: American. Recipe by Our Best Bites. Pumpkin Chip Cupcakes. Pumpkin pie without a crust is the new twist to the traditional pumpkin pie baking. Author: Jennifer Banz. 17 ingredients. Cream whips best when all of the elements are chilled. 1/4 tsp Baking soda. These are everything you’ll love about the fall A quick and easy dessert for the Holidays! #thanksgiving #pumpkinpie #crustlesspumpkinpie #glutenfreethanksgiving #glutenfreedesserts. It’ll last up to 5 days. 5 from 7 votes. Recipe by Debbie R. 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