Gluten-Free Crustless Pumpkin Pie Cupcakes! ), it’s low-carb and gluten-free and has no artificial sweeteners/sugar substitutes! Right now, we are cooking up Pumpkin Donut Holes and Pumpkin Bread. Keto Crustless Pumpkin Pie is everything you love about pumpkin pie while staying low carb! Impossible Pumpkin Pie Cupcakes. … 2 Eggs, large. Pumpkin Magic Cake is another fan favorite, too! 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. Alternately, the batter can be combined using a hand mixer or stand mixer for 2 minutes. SAVE this recipe to Pinterest! I did put chopped pecans on top of icing and sprinkled with a little more pumpkin pie spice . Have you discovered another healthy but equally-tasty recipe? These cupcakes can be made a day in advance and refrigerated until serving, which makes them a great make-ahead dessert for holiday gatherings. I didn't have ground cloves so I just used pumpkin pie spice. If you are not accustomed to whole wheat desserts, this recipe is a great place to start. 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! Pumpkin Chip Cupcakes. Author: Jennifer Banz. Prep Time: 5 minutes. And I agree wholeheartedly–never a bad time for pumpkin pie! Crustless Mini Pumpkin Pies are my way … 1/4 tsp Baking powder. Servings: Makes 12 cupcakes GREEN/BLUE/PURPLE: 1 Smartpoint per cupcake What ingredients do I need to make these Crustless Pumpkin Pie Cupcakes? 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! 1 15 ounce can Pumpkin puree. Gluten-Free, Dairy Free and so easy to make. #thanksgiving #pumpkinpie #crustlesspumpkinpie #glutenfreethanksgiving #glutenfreedesserts. The easiest Thanksgiving dessert ever! 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. Crustless pumpkin pies have gluten-fre e, natural custard with no crust. 1 Egg yolk, large. Instructions. Feel free to share in the comments below! Can I Use Canned Pumpkin Pie Filling? The chocolate chips combine well with the wheat and pumpkin to satisfy your sweet tooth. They are very flavorful and moist. #glutenfree #glutenfreethanksgiving #crustlesspumpkinpie #pumpkinpie 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. Plus it is pretty tasty. They are a cross between pumpkin pie and a cupcake. Total Time: 35 minutes. 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. In the original recipe, it calls for half-and-half or evaporated milk. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. 1 Egg yolk, large. Cook Time: 30 minutes. It will be love at first bite. I’m always up for something gluten-, coconut-, and refined-sugar-free! They go for flavourful fillings or desserts that are light and without the crust. Canned pumpkin pie filling already has spices and sweeteners added to it, and every brand flavors it differently. And in case you didn’t know, it also makes a great breakfast. 1/4 tsp Baking soda. Cream whips best when all of the elements are chilled. These Weight Watchers Crustless Pumpkin Pie Cupcakes are the perfect single portion dessert! 2/3 cup All-purpose flour. … Naturally gluten-free and a great make-ahead option. Recipe by Our Best Bites. Move on over pumpkin pie, these mini pumpkin pie cupcakes are well-deserving of the Thanksgiving table. 1 15-ounce can Pumpkin puree. 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! Skeptical? These gluten-free pumpkin pie cupcakes are perfect for gluten/dairy-free guests at Thanksgiving. We’re totally obsessed right now with all things pumpkin and pumpkin spice. Crustless Pumpkin Pie Cupcakes! Add in heavy cream and beat until fully combined. 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. So easy and crustless! Oct 6, 2019 - Impossible Pumpkin Pie Cupcakes, a crustless pumpkin pie, with nutmeg, cinnamon, and of course pumpkin and topped with whipped cream! Refrigerated. 13 ingredients. hell yeah. Easy Mini Pumpkin Pies. I cook this crustless pumpkin pie at 300°F, so that it cooks low and slow. Be sure to sign up for my email… to get new recipes and ideas in your inbox! Pumpkin pie without a crust is the new twist to the traditional pumpkin pie baking. 17 ingredients. Calories: 161 kcal. 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. This will lead to a curdled texture and weeping pumpkin pie custard. Keyword: gluten free, keto crustless pumpkin pie recipe, keto thanksgiving dessert. Recipe by Meaningful Eats | Erin Collins. Preheat oven to 425 degrees F. In a large mixing bowl, beat the pumpkin with eggs, until well blended. … But a piece of pumpkin pie is typically 14 WW points. Line a 12-cup muffin tin with paper or silicone liners. Pumpkin Pie Cupcakes are tiny pumpkin pies you can eat with your hands. Preheat the oven to 325 degrees F. Spray a 9-inch ceramic or glass PRINT RECIPE PIN RECIPE. How to Store Pumpkin Pie. Among our other favorite pumpkin desserts are Vanilla Pumpkin Cupcakes With Cinnamon Buttercream, Pumpkin Brownies, and Apple Butter Pumpkin Pie. Such a yummy dessert recipe for fall and Thanksgiving! People who are both pie eaters and health-conscious are concerned about the crust most of the time. Crustless Pumpkin Pie Cupcakes! No, you need to use pure pumpkin puree for this recipe. 2 Eggs, large. Perfect Thanksgiving and Christmas gluten free dessert! Baking & Spices . Bake for twenty minutes and let cool for twenty minutes. You’ll have to taste to believe it! 2.3k. The best part is, these cupcakes are very easy to make. Submitted by: FITALISON all about it. Very easy recipe to follow. It’ll last up to 5 days. 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. 1.6k. I have put in nonfat evaporated milk so that I can get a calorie count per cupcake. Produce . This crustless pumpkin pie should be covered and stored in the fridge. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. These are everything you’ll love about the fall A quick and easy dessert for the Holidays! I’d love to know what you think of my crustless pumpkin pie! They are a cross between pumpkin pie and a cupcake. Fill each muffin cup with 1/3 cup of the mixture. Recipe by Debbie R. This recipe is from bakingbites.com, an incredible baking site. Perfect Fall Dessert! 5 from 7 votes. Servings: 8. 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. I suggest you give at least one of them a try, they are all delicious! 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. Refrigerated. A secretly vegan crustless pumpkin pie, with a rich and almost custard-like texture. Individual cupcakes can be wrapped, and frozen for later. 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