Crustless Mini Pumpkin Pies
Are you a huge fan of pumpkin pie but sometimes, just sometimes, you don’t feel like wrestling with a pie crust? I totally get it. That’s why I’m so excited to share my favorite little secret with you… These are amazing Crustless Mini Pumpkin Pies.
They have all the creamy, spicy goodness of the classic dessert we all love, but they’re baked in a muffin tin. They are so easy, perfectly portioned, and an absolute treat for fall gatherings or just a Tuesday night.
Why You’ll Love These Mini Pumpkin Pies
These little bites are pure joy and are about to become your new favorite fall dessert. Here’s why I think you’ll adore them:
- So Simple: You just mix everything in one bowl and bake.
- Perfectly Portioned: No slicing required; everyone gets their own little pie!
- A Lighter Treat: You get to skip the crust for a healthier-ish dessert.
- AMAZING Texture: They are so creamy, smooth, and custardy.
- Quick to Bake: These little guys are ready in less than 30 minutes.
- Great for Sharing: They are the perfect finger food for parties.
If you love the crustless idea, you should also try my full-sized crustless pumpkin pie when you need a dessert for a bigger crowd!
Ingredients You’ll Need
You only need a few simple pantry staples for this recipe. You can find the exact amounts on the recipe card below!
- Pumpkin Puree: Make sure you grab pure pumpkin, not the pre-spiced pie filling. This lets you control the flavor!
- Eggs: These are what give your mini pies their wonderful, firm, and custardy texture.
- Evaporated Milk: This makes the filling super rich and creamy. It’s my secret for the best texture.
- Sugar and Spices: I use a classic mix of cinnamon, ginger, nutmeg, and cloves for that perfect pumpkin spice flavor.
How to Make Crustless Mini Pumpkin Pies
Making these is so much fun and unbelievably easy. You are just a few simple steps away from a delicious treat!
Step 1: Prep Your Oven and Pan
First things first, get your oven warming up by preheating it to 350°F (175°C). While it heats, generously grease your 12-cup muffin tin so your mini pies will pop right out later.
Step 2: Mix Your Wet Ingredients
In a large mixing bowl, whisk together 2 cups of pumpkin puree and 4 large eggs until everything is nice and smooth. Then, pour in 1 cup of evaporated milk and give it another good mix.
Step 3: Add Sugar and Spices
Now for the flavor! Add 1 cup of granulated sugar, 2 tsp of cinnamon, 1 tsp of ginger, and a ½ tsp each of nutmeg, cloves, and salt. Whisk until it’s all combined.
Step 4: Fill and Bake
Carefully pour the pumpkin mixture into your prepared muffin tin, filling each cup about three-quarters of the way. Place the tin in your hot oven and bake for about 25 minutes.
Step 5: Cool and Serve
Let the mini pies cool in the pan for about 10 minutes before you move them to a wire rack. They need to cool completely to set up. Top with whipped cream and ENJOY!
Tips for the Best Crustless Mini Pumpkin Pies
Want to make sure your mini pies are absolutely perfect? Here are a few little tips I’ve learned along the way.
- Don’t Overmix: Mix the batter just until the ingredients are combined. This keeps the texture light and creamy.
- Grease the Pan Well: I can’t say this enough! A well-greased pan is your best friend for easy removal.
- Test for Doneness: You’ll know they’re ready when a knife inserted into the center comes out clean.
- Let Them Cool Completely: They taste best and have the perfect texture once they have fully cooled and set.
Variations and Substitutions
Feel free to get creative with this recipe! It’s super forgiving. Here are some fun ideas you can try.
- Sweetener Swap: You can easily use brown sugar or even maple syrup instead of white sugar.
- Milk Options: For a dairy-free version, try using full-fat coconut milk. It adds a lovely flavor!
- Add a Crunch: Sprinkle some chopped pecans or walnuts on top before baking for a little texture.
- Chocolate Twist: Mix in some mini chocolate chips for a delicious pumpkin-chocolate combo. Yum!
Make-Ahead and Storage Tips
These are fantastic for making ahead of time. Just bake them as the recipe says and let them cool completely. Then, you can store them in an airtight container in the refrigerator for up to 4 days.
They are delicious served cold, right from the fridge, or you can let them sit out for a few minutes to come to room temperature. I wouldn’t recommend freezing them, as the texture can change a bit once they thaw.
Recipe FAQs
Can I use fresh pumpkin puree?
Yes, you absolutely can! Just make sure it’s a similar thickness to the canned kind so it bakes correctly.
Are these mini pies gluten-free?
They sure are! Since there is no crust and no flour in the filling, this is a naturally gluten-free dessert.
Can I make this in a regular pie dish?
You can! You will need to increase the baking time to about 50-60 minutes. Just check out my full-sized pie recipe for more tips.
Why did my mini pies crack on top?
A little cracking is totally normal! It often happens if the oven is a bit too hot or if they are slightly overbaked.
Can I use different spices?
Of course! Feel free to add a pinch of allspice or cardamom, or adjust the cinnamon to your liking.
Can I make these dairy-free?
Yes! Just swap the evaporated milk for a can of full-fat coconut milk. It works wonderfully.
How do I know when my pies are done baking?
They are done when the center is set and a knife inserted in the middle comes out clean.
What can I top them with?
Whipped cream is classic, but a sprinkle of cinnamon or a drizzle of caramel sauce is also delicious.
Can I double the recipe?
Yes, this recipe doubles easily. Just use two muffin tins or bake in batches.
Crustless Mini Pumpkin Pies
Ingredients
- 2 cups pumpkin puree
- 1 cup granulated sugar
- 1 cup evaporated milk
- 4 large eggs
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp salt
- whipped cream for topping, optional
Instructions
- Prepare Oven and Pan: First, preheat your oven to 350°F (175°C) and make sure you generously grease a 12-cup muffin tin.
- Combine Wet Ingredients: In a large bowl, whisk together 2 cups of pumpkin puree and 4 large eggs until smooth, then mix in 1 cup of evaporated milk.
- Add Dry Ingredients: Add 1 cup of sugar, 2 tsp of cinnamon, 1 tsp of ginger, ½ tsp of nutmeg, ½ tsp of cloves, and ½ tsp of salt, and whisk until just combined.
- Fill and Bake: Pour the batter into the muffin cups, filling them about ¾ full. Bake in the preheated oven for 25 minutes.
- Cool Completely: Let the mini pies cool in the pan for 10 minutes before moving them to a wire rack to cool completely before serving.
Notes
- Be sure to use 100% pure pumpkin puree, not pumpkin pie filling.
- Greasing the muffin tin very well is the key to easy removal.
- Don’t overmix the batter, or the texture can become dense.
- Let the pies cool completely; this is when they will fully set.
- Store any leftovers in an airtight container in the fridge.
