Crustless Mini Pumpkin Pies
These crustless mini pumpkin pies deliver all the classic flavor you love in a perfectly portioned, easy-to-make treat. They are creamy, custardy, and full of warm fall spices, making them the perfect dessert for any occasion.
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.