Incredibly Easy Pumpkin Pie Cupcakes Recipe

As a food blogger, I perfected a 30-minute Pumpkin Pie Without The Crust recipe made in a silicone muffin tin that produces individual pumpkin custard cupcakes topped with homemade whipped cream, and I’ll share the surprisingly simple ingredient list.

I can’t stop telling people about these tiny custardy cupcakes that somehow trap the exact flavor of pumpkin pie using 100% pure pumpkin puree and evaporated milk. They look innocent but every bite is that familiar fall spice hit, and you keep wondering how something crustless can be so convincing.

I swear I made them on a whim and now they keep showing up at every gathering I go to. They’re weirdly addictive, and yeah, they feel like a shortcut that actually works.

If you want a curious Thanksgiving stunner, try this Pumpkin Pie Without The Crust.

Ingredients

• Pumpkin puree: Rich in fiber and vitamin A, adds moisture and gentle sweetness
• Eggs: Add protein and structure, helps set the filling without weird texture
• Granulated sugar: Pure carbs, gives sweetness and browning, can be reduced if desired
• Evaporated milk: Concentrated milk that adds creaminess and calcium but also extra calories
• Heavy whipping cream: Very high in fat whips fluffy for topping or mixes into filling for richness
• Pumpkin pie spice: Warm spice blend, no calories but huge flavor, makes it taste like fall
• Vanilla extract: Small amount boosts aroma and perceived sweetness, nearly no calories but big impact
• Powdered sugar: Very fine sugar for smooth frosting, adds sweetness quickly, can be a bit cloying

Ingredient Quantities

• 1 (15 ounce) can 100% pure pumpkin puree (about 1 3/4 cups)
• 2 large eggs
• 3/4 cup granulated sugar
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon fine salt
• 1 teaspoon vanilla extract
• 1 (12 fluid ounce) can evaporated milk
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Ground cinnamon or extra pumpkin pie spice for sprinkling, optional

How to Make this

1. Preheat oven to 350 F and set a silicone muffin tin on a baking sheet so its easy to move in and out.

2. In a large bowl whisk together the pumpkin puree, eggs, granulated sugar, pumpkin pie spice, salt and 1 teaspoon vanilla until smooth and no streaks remain.

3. Gradually whisk in the evaporated milk until the mixture is fully combined and a little loose, scrape the sides so you use it all.

4. Spoon the filling into the silicone cups about 3 quarters full, tap the pan gently on the counter to pop air bubbles and level the tops.

5. Bake on the middle rack for 25 to 30 minutes or until the edges are set and the centers still jiggle a tiny bit when you nudge the pan, dont let them overbake or they’ll get grainy.

6. Cool the cupcakes on a rack 10 to 15 minutes at room temp, then chill in the fridge at least 1 hour so the custard firms up properly.

7. While they chill, cold chill a bowl and beaters if you can, then whip 1 cup cold heavy whipping cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until soft to medium peaks, dont overwhip.

8. When cupcakes are cold, dollop or pipe the whipped cream onto each one and sprinkle lightly with ground cinnamon or extra pumpkin pie spice if you like.

9. Serve immediately or keep chilled up to 2 days, rewhip the cream briefly if it starts to weep.

Equipment Needed

1. Oven (preheat to 350 F)
2. Silicone muffin tin plus a baking sheet (so its easy to move in and out)
3. Large mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Can opener
7. Rubber spatula (for scraping the sides)
8. Spoon or small cookie scoop (to fill cups about 3 quarters full)
9. Electric hand mixer with a chillable bowl and beaters (or chill a bowl and beaters and whisk by hand if youre brave)
10. Cooling rack and the fridge (for the 1 hour chill)

FAQ

Incredibly Easy Pumpkin Pie Cupcakes Recipe Substitutions and Variations

• Pumpkin puree: use canned sweet potato puree or roasted mashed butternut squash 1:1. Sweet potato is a bit sweeter so you might cut the sugar by 1 to 2 tablespoons.
• Granulated sugar: swap for light brown sugar 1:1 for a moister, caramel note, or use coconut sugar 1:1 if you want a less refined option (flavor is a little earthier).
• Evaporated milk: replace with 1 cup whole milk plus 2 tablespoons powdered milk per cup to mimic the richness, or use equal parts half and half for a simpler swap.
• Heavy whipping cream: use full fat canned coconut milk 1:1 for a dairy free version, or plain whipping cream 1:1 if you just need a lighter cream (won’t hold peaks as well).

Pro Tips

1. Let the eggs sit at room temp for 20 to 30 minutes before you mix them in, it really helps the custard come together smooth and lowers the chance of a grainy texture.

2. Run the mixed filling through a fine mesh sieve or blitz it briefly with an immersion blender. That gets rid of stringy pumpkin bits and tiny lumps so the final custard is silky.

3. Err on the side of underbaking. Pull them when the edges look set but the centers still jiggle a little, then let residual heat finish them. If you overbake they turn grainy and dry.

4. Chill everything for the whipped cream, bowl and beaters included, and add a little powdered thing for stability if you want it to hold up longer, like a teaspoon of cornstarch or a tablespoon of mascarpone. Dont whip past soft to medium peaks or it’ll break and weep.

5. Chill fully before topping, and keep the cream separate until serving when possible. These taste better after a few hours in the fridge and will slice cleaner if theyre well chilled.