Alternately, the batter can be combined using a hand mixer or stand mixer for 2 minutes. People who are both pie eaters and health-conscious are concerned about the crust most of the time. Produce . How to Make Mini Crustless Pumpkin Pies: All you need to do is add 1 cup full fat coconut milk (from a can, not a carton) to a large bowl with 3/4 cup pumpkin puree, 3 large egg yolks, 2 Tablespoons each pure maple syrup and coconut sugar, 1/2 teaspoon each vanilla and cinnamon, and 1/4 teaspoon pumpkin pie spice. The easiest Thanksgiving dessert ever! Keto Crustless Pumpkin Pie is everything you love about pumpkin pie while staying low carb! Cook Time: 30 minutes. The chocolate chips combine well with the wheat and pumpkin to satisfy your sweet tooth. They go for flavourful fillings or desserts that are light and without the crust. ), it’s low-carb and gluten-free and has no artificial sweeteners/sugar substitutes! Nothing says fall like a blonde LA girl who has never seen changing leaves make a pumpkin pie in cupcake form that she doesn't actually eat. Naturally gluten-free and a great make-ahead option. Crustless Pumpkin Pie Cupcakes! How to Store Pumpkin Pie. Refrigerated. Everyone who likes to bake--or even likes to looked at pictures of baked food--needs to be there. Add in heavy cream and beat until fully combined. 1.6k. Servings: Makes 12 cupcakes GREEN/BLUE/PURPLE: 1 Smartpoint per cupcake What ingredients do I need to make these Crustless Pumpkin Pie Cupcakes? Course: Dessert. Servings: 8. 1/4 tsp Baking powder. 2.3k. Among our other favorite pumpkin desserts are Vanilla Pumpkin Cupcakes With Cinnamon Buttercream, Pumpkin Brownies, and Apple Butter Pumpkin Pie. 2/3 cup All-purpose flour. Feel free to share in the comments below! The recipe has developed something of a cult following over the years, with many readers writing in to tell me they make it not just on Thanksgiving, but all year round! Submitted by: FITALISON We’re totally obsessed right now with all things pumpkin and pumpkin spice. Skeptical? Impossible Pumpkin Pie Cupcakes. No, you need to use pure pumpkin puree for this recipe. 1 15-ounce can Pumpkin puree. 1 Egg yolk, large. These are everything you’ll love about the fall A quick and easy dessert for the Holidays! Baking this crustless pumpkin pie at 350°F as suggested in the original recipe will most definitely cause the eggs in the custard to cook too quickly. Recipe by Our Best Bites. 1 15 ounce can Pumpkin puree. Refrigerated. Author: Jennifer Banz. These pumpkin pie cupcakes are the answer—it's everything you love about a slice of the classic Thanksgiving dessert in the form of a portable cupcake. They are very flavorful and moist. Remove cupcakes from pan and chill in the fridge for 30 minutes. 1/4 tsp Baking soda. Preheat the oven to 325 degrees F. Spray a 9-inch ceramic or glass These Weight Watchers Crustless Pumpkin Pie Cupcakes are the perfect single portion dessert! Fill each muffin cup with 1/3 cup of the mixture. These cupcakes can be made a day in advance and refrigerated until serving, which makes them a great make-ahead dessert for holiday gatherings. Can I Use Canned Pumpkin Pie Filling? I’m not a pumpkin pie hater, necessarily, it’s just not at the top of the list of things I’d want to eat for the rest of forever and eating a piece of it at Thanksgiving always leaves me feeling a bit disappointed. All you have to do is place all of the cupcake ingredients in a blender and puree until smooth, then pour into the wells of a lined muffin tin and bake for 20 minutes. You’ll have to taste to believe it! Produce. I suggest you give at least one of them a try, they are all delicious! A secretly vegan crustless pumpkin pie, with a rich and almost custard-like texture. Move on over pumpkin pie, these mini pumpkin pie cupcakes are well-deserving of the Thanksgiving table. 2 Eggs, large. Pumpkin pie without a crust is the new twist to the traditional pumpkin pie baking. Such a yummy dessert recipe for fall and Thanksgiving! Pumpkin Pie Cupcakes are tiny pumpkin pies you can eat with your hands. … I didn't have ground cloves so I just used pumpkin pie spice. I have put in nonfat evaporated milk so that I can get a calorie count per cupcake. Recipe by Meaningful Eats | Erin Collins. Very easy recipe to follow. This crustless pumpkin pie should be covered and stored in the fridge. … 5 from 7 votes. Crustless Pumpkin Pie Cupcakes! Be sure to sign up for my email… to get new recipes and ideas in your inbox! Pumpkin Chip Cupcakes. 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. Recipe by Debbie R. This recipe is from bakingbites.com, an incredible baking site. Total Time: 35 minutes. Oct 6, 2019 - Impossible Pumpkin Pie Cupcakes, a crustless pumpkin pie, with nutmeg, cinnamon, and of course pumpkin and topped with whipped cream! Easy Mini Pumpkin Pies. Keyword: gluten free, keto crustless pumpkin pie recipe, keto thanksgiving dessert. Line a 12-cup muffin tin with paper or silicone liners. It will be love at first bite. It’ll last up to 5 days. 17 ingredients. This will lead to a curdled texture and weeping pumpkin pie custard. I’m always up for something gluten-, coconut-, and refined-sugar-free! 13 ingredients. Have you discovered another healthy but equally-tasty recipe? Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. The best part is, these cupcakes are very easy to make. PRINT RECIPE PIN RECIPE. #glutenfree #glutenfreethanksgiving #crustlesspumpkinpie #pumpkinpie Canned pumpkin pie filling already has spices and sweeteners added to it, and every brand flavors it differently. I did put chopped pecans on top of icing and sprinkled with a little more pumpkin pie spice . I’d love to know what you think of my crustless pumpkin pie! Crustless Pumpkin Pie This is easy to make, uses just a blender (I use my trusty Blendtec ) and your muffin tins or rectangular glass dish, and literally takes no time at all. Bake for twenty minutes and let cool for twenty minutes. hell yeah. Crustless pumpkin pies have gluten-fre e, natural custard with no crust. Cuisine: American. I cook this crustless pumpkin pie at 300°F, so that it cooks low and slow. Impossible Pumpkin Pie Cupcakes 2/3 cup all purpose flour 1/4 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 2 tsp pumpkin pie spice 1 15-oz can pumpkin puree 1/2 cup sugar 1/4 cup brown sugar 2 large eggs 1 tsp vanilla extract 3/4 cup half and half (or evaporated milk) Preheat the oven to 350F. Pumpkin Pie Spice Cupcakes - I usually don't like trying new recipes even though I have a million cookbooks but I wanted something different - they did not disappoint! Baking & Spices . I make a crustless pumpkin pie just naturally because I was once too lazy to make the crust and so just baked up the filling–and loved it that way! 1 Egg yolk, large. SAVE this recipe to Pinterest! Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Right now, we are cooking up Pumpkin Donut Holes and Pumpkin Bread. 2 Eggs, large. So if you are trying to stay on track and want to enjoy pumpkin pie, you will love this this Weight Watchers Crustless Pumpkin Pie.Not only is it low WW points (only 2 WW points on blue per serving! Perfect Fall Dessert! And I agree wholeheartedly–never a bad time for pumpkin pie! Preheat oven to 425 degrees F. In a large mixing bowl, beat the pumpkin with eggs, until well blended. They are a cross between pumpkin pie and a cupcake. Pumpkin Magic Cake is another fan favorite, too! All purpose flour – you can use gluten-free … #thanksgiving #pumpkinpie #crustlesspumpkinpie #glutenfreethanksgiving #glutenfreedesserts. So easy and crustless! But a piece of pumpkin pie is typically 14 WW points. Calories: 161 kcal. Instructions. These gluten-free pumpkin pie cupcakes are perfect for gluten/dairy-free guests at Thanksgiving. all about it. They are a cross between pumpkin pie and a cupcake. Plus it is pretty tasty. And in case you didn’t know, it also makes a great breakfast. 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