I have heard of using applesauce as a substitute for butter in low-fat baking recipes, so perhaps the pumpkin puree will do the same here. De-lic-ious Pumpkin Pie Cupcakes. Someone in the comment thread mentioned they had better luck using the foil liners although I’ve always been fine using the white Reynolds everyday cupcake liners (but greasing them well before filling). Beat eggs, stir in pumpkin and then sugar mixture. Preheat oven to 350. A cupcake? 2 large eggs Cool. The risk with not properly preparing a crust is making the overall texture of your pie more plain. These were a pleasant surprise, and super easy, too! While it would be easy to assume that a pumpkin pie without evaporated milk would crumble when we take away the crust that’s not the case at all. I don’t have any nutmeg- and I live far from a store in the country. Mel, do you think these would work in the mini muffin tin? 1/4 teaspoon baking soda Pumpkin Pie Spice: if you don't have pumpkin pie spice on hand, sub the following (1 1/4 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger). They were delicious, fun, and easy enough for my 6-year-old to do a lot of the work himself. You’ll love these because they’re not overly sweet, and they’re pumpkin-y without being overpowering, plus the batter is crazy easy to make too. Cook Time: We have been making these for a few years and they are the perfect thing when you need a pumpkin fix without spending too much time baking. Pumpkin pie is without a doubt my favorite pie. Good luck! Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I’m wondering if foil liners would work better? Make sure to use pure pumpkin and not pumpkin pie filling. I also think a light, whipped cream cheese frosting would be really tasty on them as an alternative to the whipping cream. Mixing Bowl Since I’ll be using fresh pumpkin puree instead of canned, how much should I use? And yes, will be making again for big turkey day. Dust with a light sprinkle of freshly grated nutmeg (optional). The makeup of soy milk means that it even gets that classic brown look milk gives to baked goods. What a recipe to look forward making to wow family and friends! Check it out! Do you think you could be making them right? Oh, darn. Even on a busy weeknight! Instructions. Put a slice of bread inside the container to absorb excess moisture. Has anyone tried to make this with GF flour?? Let the cupcakes cool in the pan for about 20-30 minutes. On the other hand it sure saves time and the flavor is still there, so there’s a lot of reasons to go for it. That meant I had most everything on hand, and all I had to shop for was the eggs, evaporated milk, and pumpkin puree. Bake them longer? Line a cupcake/muffin tin with paper liners. Milk was a little blah for me. 2/3 cup shortening 4. They have a completely different texture than cupcakes – when I’ve made them, I don’t recall thinking they were wet on top, necessarily, but if they’ve been baking that long, I’d take them out. 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Sometimes I make a crustless pie at other times of the year so we can get our “fix” in without the extra crust calories. Takes a lot of self control to eat just one! 1: Whisk together pumpkin purée, sugar, eggs, flour, spices and salt in large bowl until smooth and well combined; gradually whisk in evaporated milk.. 2: Fill pie shell with evaporated milk mixture.. 3: Bake at 350°F in bottom third of oven for 60 to 70 minutes or until set.. 4: Let cool completely on rack. Excellent! Even so, you’re going to need to thicken it. What are your thoughts on using cake flour instead of all purpose for these cupcakes? I know! I’ll use KAF cup for cup. After all evaporated milk is really more of a preference than a need for the recipe so you shouldn’t let it hold you back. 1 1/2 cups heavy whipping cream I haven’t seen that show – looks like I need to check it out! Required fields are marked *. This site is owned and operated by Ciuraru Dragos PFA, and is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Another home run! large eggs. I subbed Greek yogurt for the cream and lakanto Monkfruit sweeteners for the sugars. Vanilla wafers work great too! We’ll be using one cup of milk and half a cup of cornstarch or crumbs, your preferred option to thicken a pie. Mel thanks for sharing such an amazing recipe! Next, beat your eggs into a separate bowl, then add your eggs and the pumpkin puree into the dry ingredients bowl. One Year Ago: Creamy Tomato-Potato Basil Soup pumpkin puree 3/4 cup of sugar 2 eggs 1 teaspoon of vanilla 3/4 cup evaporated milk 2/3 cup of flour 1/4 teaspoon baking soda 1/4 teaspoon baking powder 2 teaspoons pumpkin spices 1/4 teaspoon of salt Whipped cream. I’ve been looking for a perfect “pumpkin cupcake” recipe, and this is actually NOT it, as far as cupcakes go… But, I read the description and decided it’d satisfy my pumpkin craving nicely, which it did. Dessert. Any thoughts? Definitely making this for the Turkey Dinner. Notes Making a great pumpkin pie without evaporated milk is an easy task. Another recipe I just made for our Thanksgiving (Canadian). I did however cheat a little and used redi whip instead of making the whipped cream….i know, i’m lazy. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. These were wonderful!! BAKE 50 to 55 minutes or until knife inserted one-inch from edge comes out clean. Huge hit and better even straight out of the freezer FYI. It could be a welcome change from the traditional pumpkin pies ! In that case, you should know that replacing the evaporated milk might improve your recipe. 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. In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, eggs and egg yolk, vanilla, cream, and milk until smooth. They have a totally different texture than cupcakes. The pie I made without any evaporated milk looked clunky but tasted good. OMG – have made so many batches. Unfortunately they stuck to the paper. I have always made the Libby’s Pumpkin Pie recipe. I haven’t tried that but I think it might work just fine. Did you grease the paper liners, Susan? Optional Garnish: I always want pumpkin pie at Thanksgiving and I’m always a little disappointed. Prep Time 15 minutes. Heavy whipping cream, regular milk (I used 2% in my testing), sweetened condensed milk and evaporated milk. I refer to them as little or mini in the post since they are smaller than a big ol’ pumpkin pie. The leftovers kept for 24 hours, even the piped cream! I like food made by people… like me and Mamaw. So cooking a pumpkin pie without evaporated milk is mostly the same process. I’m new to dairy free – did you just sub equal parts coconut cream for heavy cream and coconut milk for cow’s milk? My friend made these and they are truly fantastic. It could be the type/brand of liners used or I suppose cooking time although if you followed the recipe, it should be long enough. I'm Mel! I made these yesterday and they are so good! ","position":2,"name":"In a large bowl, whisk together the pumpkin,...","url":"https:\/\/www.melskitchencafe.com\/amazing-crustless-pumpkin-pie-cupcakes\/#mv_create_1078_2"},{"@type":"HowToStep","text":"In a separate bowl, whisk together the flour, pumpkin pie spice, salt, baking soda and baking powder. Thank you Mel! I’m in love. These were very tasty! In my book, they are worth the extra money. Do I take them out anyway? Pumpkin perfection! Homemade Pumpkin Pie – all real ingredients – no evaporated milk. So plain Greek yogurt should be your first pick. Rachel Askinasi/Insider This batter had the consistency of pumpkin purée and only filled five tins. If I made it – it is good. I also used a cream cheese frosting I already had on hand. Guess I’ll give it a go with out lining. … 1/2 cup heavy whipping cream pure vanilla extract. Is the texture anywhere near pie-like? I have the exact same question! Serve topped with whipped cream. Or is it muffin texture. In a separate medium bowl; combine flour, pumpkin pie spice mix, salt, … I've also subbed in eggnog for the 1/4 cup milk and it gives a subtle, yummy flavor. So much better than pumpkin pie! Hoping to make them the night before Thanksgiving. Dust with a light sprinkle of freshly grated nutmeg (optional). Did anyone else have this problem? They will fall a bit as they cool so don't panic.