Imagine biting into a perfectly portioned, crustless pumpkin pie that's not only deliciously creamy but also incredibly easy to make! These Mini Crustless Pumpkin Pies are about to revolutionize your dessert game, offering all the rich, warm flavors of traditional pumpkin pie without the heavy crust. Perfect for portion control, holiday gatherings, or when you're craving a sweet treat that won't derail your healthy eating goals, these mini pies are a game-changer that will have everyone asking for your secret recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3 large eggs
- 1 cup evaporated milk
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with non-stick cooking spray or butter to prevent sticking.
- In a large mixing bowl, combine pumpkin puree, sugar, salt, ground cinnamon, ground nutmeg, and ground ginger. Whisk these ingredients together until well blended and smooth.
- Crack the eggs into the pumpkin mixture one at a time, whisking thoroughly after each addition to ensure complete integration and a uniform texture.
- Slowly pour in the evaporated milk while continuously stirring to create a consistent, creamy mixture without lumps.
- Carefully pour the pumpkin mixture into each muffin cup, filling them approximately 3/4 full to allow room for rising during baking.
- Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the centers are set and a toothpick inserted comes out clean.
- Remove from the oven and let the mini pies cool in the tin for 10 minutes, then carefully transfer to a wire rack to cool completely.
- Serve at room temperature or chilled. Optional: Top with whipped cream or a sprinkle of additional cinnamon before serving.
Tips
- For the smoothest texture, use a whisk to blend ingredients thoroughly and eliminate any lumps.
- Don't overfill the muffin cups - leaving about 1/4 inch of space allows the pies to rise properly.
- Use fresh spices for the most vibrant flavor - if your spices are more than 6 months old, consider replacing them.
- To check doneness, the centers should be set and slightly firm to the touch, with a toothpick coming out clean.
- For a professional touch, use a piping bag or zip-lock bag with the corner cut to neatly fill the muffin cups.
- These mini pies can be made ahead and stored in the refrigerator for up to 3 days, making them perfect for advance party preparation.
- For an extra-special presentation, garnish with a dollop of whipped cream and a light sprinkle of cinnamon just before serving.
Nutrition Facts
Calories: 86kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
