Mini Crustless Pumpkin Pies at Home

Friday = pie day!

If you love pie but are avoiding all the calories – which is so hard this time of year – mini crustless pumpkin pies are your new bff. These little pies low in calories without lacking flavor! To be fair, they aren’t custardy as pumpkin pie filling itself, but they are moist with savory texture and tastes only like pumpkin pie.

A guiltless decadent dessert. What more can you ask for this dessert season?

To Make These Mini Crustless Pumpkin Pies Gather:

• nonstick spray with flour
• unbleached all-purpose flour
• pumpkin pie spice
• baking powder
• kosher salt
• baking soda
• pumpkin puree
• granulated sugar
• light brown sugar
• eggs
• vanilla extract

Preheat your oven to 350℉ (or 180℃).

Spray a standard muffin pan with a nonstick spray with flour (like Baker’s Joy). This will insure the mini pies come out easily. Something else to keep in mind, nonstick muffin pans can lose their nonstick coating over time. If you’re pan is older, this dish may stick and be difficult to come out of the pan.

In a mixing bowl, measure and add 1 cup flour, 2 teaspoons pumpkin spice, 3/4 teaspoon baking powder, 1/2 teaspoon kosher salt and 1/4 teaspoon baking soda.

Whisk to combine and set off to the side.

Into a larger mixing bowl, measure and add 1-3/4 cups pumpkin puree, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 2 large eggs and 1 teaspoon vanilla extract.

Whisk well to combine.

Add in all the dry ingredients.

Mix until the dry ingredients are incorporated.

Switching over to a rubber spatula can make mixing this a little easier. 😉

Divide the batter among the greased muffin tin. I used a multipurpose scoop for this.

Tap on the counter so the batter settles.

Bake on the middle rack of your preheated oven for 15 to 18 minutes. OR when a toothpick is inserted in the middle a little bit of the batter is still on it. Depending on your oven, they may need up to 20 minutes. My oven is SMALL and tends to run on the hotter side, so I start checking at the 15 mark.

Allow these to cool slightly before using a thin spatula or offset spatula to remove each mini pie. You can either serve these warm or let cool completely and store in the refrigerator until ready to serve.

A certain puppy likes to watch me work. Or maybe he finds it boring? I turned around and saw his sweet face sleeping. Sorry not sorry, I only had to share!

Top with whipped cream and a sprinkle of ground cinnamon.

Enjoy! And if you give these Mini Crustless Pumpkin Pies a try, let me know! Snap a photo and tag me on twitter or instagram!