Pumpkin pie cupcakes

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Pumpkin pie is a conventional holiday dessert that is often served during Fall , for thanksgiving in the Unites States  and Canada.This custard-y pumpkin goodness, with the warmth of aromatic spices like cinnamon, cloves and nutmeg is perfect for any occasion !!!

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So this is the first time I ever tried my hands on making a pumpkin pie and I had to share it with you lovely readers! I’ve been in the United States for about 2 years now, last year I missed Halloween & Thanksgiving as we had to visit India, since we wanted to celebrate our son Ethan’s first birthday with family and friends. So this year, I definitely wanted to make this holiday dessert! To make it a little lighter, I decided to make a crust-less pie, and instead of baking a traditional 9 inch pie, I baked them in silicone cupcake liners ! Oh yes! it’s been a while since I’ve made something with my muffin pan ! Aren’t these cute? These were really delicious, I loved the delicate texture too !

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Recipe slightly adapted from Crustless Libby’s famous pumpkin pie

Ingredients:

Nonstick cooking spray

1/2 cup granulated sugar

1/4 cup light brown sugar

1/2 teaspoon salt

1 & 1/2 teaspoon pumpkin pie spice mix

2 large eggs

1 can (15 oz.) Libby’s 100% pure pumpkin

1 can (12 fl. oz.) Evaporated milk

Whipped cream, (optional)

Preparation:

1.Preheat oven to 350 °F (180 °C).Line a muffin pans with silicone liner. Spray each liner with cooking spray.

2. In a mixing bowl, beat the eggs to  incorporate the yolks with the whites, add the pumpkin puree , mix well. Next add the sugar, spices and salt. Mix well. Finally, add the evaporated milk and mix well to form a smooth lump free batter.

3.Pour the pumpkin pie filling into each silicone cupcake liner almost to the top. ( You will have excess pie filling, I baked the remaining in a 4 and 1/2 inch spring form pan, base covered with aluminum foil, to avoid any spillage).

4.Bake at 350 °F (180 °C) for 30 minutes until set, the one in the pan took me about 40 minutes

5.Cool on a wire rack for about 1 hour, Serve immediately or refrigerate . Enjoy with some whipped cream topping.

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How do you prepare Pumpkin pie? I would love to learn about your pumpkin pie recipes 🙂 Please do share them with me in comments below! I do hope to make another batch soon!

Thanks for visiting! Have a lovely week ahead!

Much love,

Freda

51 comments

  1. cookiesnchem says:

    These look so, so moist, just the way I like them 🙂 BTW, I just discovered your blog and absolutely love it. Thank you for sharing such awesome recipes – I can’t wait to try them out!

  2. Shari says:

    These are so adorable, Freda! And your pictures are beautiful. I am not a big pumpkin pie fan, but I want to keep this recipe as so many people are and it would be good to have on hand for company. Pinning!

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