Description
Enjoy these easy Crustless Mini Pumpkin Pies, packed with creamy, spiced pumpkin filling baked in a muffin tin. They are a perfect portioned, no-fuss fall dessert.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 cup granulated sugar
- 1 cup evaporated milk
- 4 large eggs
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
- Whipped cream for topping, optional
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 12-cup muffin tin.
- In a large bowl, whisk together the pumpkin puree and eggs until smooth. Stir in the evaporated milk.
- Add the granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until just combined.
- Pour the pumpkin mixture into the prepared muffin cups, filling each about three-quarters full.
- Bake for approximately 25 minutes, or until the centers are set and a knife inserted comes out clean.
- Allow the crustless mini pumpkin pies to cool in the muffin tin for 10 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling.
- Grease the muffin tin thoroughly for easy removal.
- Do not overmix the batter to maintain a creamy texture.
- Cool the mini pies completely to allow them to set properly.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 120 kcal