If you’re anything like me, once the crisp air and golden leaves roll in, it’s officially pumpkin-everything season. But let’s be real—who has time to fuss over pie crusts on a busy weeknight? That’s why these No Crust Pumpkin Pie Cupcakes are about to become your new fall obsession. They capture everything you love about classic pumpkin pie—velvety custard, warm spices, and all the cozy vibes—without the hassle of rolling, chilling, and blind-baking crusts.

This recipe is my secret weapon when I want to whip up a festive treat for family gatherings, potlucks, or simply when the pumpkin spice craving hits hard. Bonus? These bite-sized beauties double as Mini Pumpkin Pie Cupcakes or Pumpkin Custard Bites—so you can dress them up for the holidays or enjoy them as a casual afternoon treat. Let’s tie on that apron and get baking, shall we?

Why You’ll Love This No-Crust Pumpkin Pie Recipe

No crust, no fuss: All the silky, spiced pumpkin goodness without wrestling with pastry dough.
Perfectly portioned: These Mini Pumpkin Pie Cupcakes are ideal for parties, dessert tables, or sneaky midnight snacks.
Make-ahead friendly: Bake, chill, and they’re ready when you are.

Ingredients You’ll Need

For the Pumpkin Pie Cupcakes:

425g (15 oz) pumpkin puree
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
12 oz evaporated milk
¾ cup all-purpose flour
2 tsp pumpkin pie spice
½ tsp salt
½ tsp baking powder
½ tsp baking soda
2 tbsp cornstarch

For the Homemade Whipped Cream:

1 cup heavy whipping cream
½ cup powdered sugar
¼ tsp vanilla extract
Pinch of salt

How to Make No-Crust Pumpkin Pie Cupcakes

Preheat & Prep: Set your oven to 350°F (175°C). Line up your silicone muffin cups or silicone muffin pan—trust me, this makes life so much easier later.

Mix Wet Ingredients: In a large bowl (or your trusty stand mixer), blend the pumpkin puree, sugar, eggs, vanilla, and evaporated milk until smooth and luscious.
Add Dry Ingredients: Gently mix in the flour, pumpkin pie spice, salt, baking powder, baking soda, and cornstarch. Keep it low and slow—no overmixing, or we’ll lose that dreamy custard texture.
Pour & Bake: Transfer the batter into a spouted container for easy pouring. Fill each muffin cup about ¾ full. Pop them onto a baking sheet for stability and bake for 30 minutes, or until the centers are set (a little jiggle is okay, but no wobbly waves).

Cool & Chill: Let the cupcakes cool completely at room temperature, then refrigerate until nicely chilled.
Whip it Good: While your cupcakes chill, whip the heavy cream on low, gradually cranking it up to medium-high until you’ve got stiff peaks. Fold in the powdered sugar, vanilla, and a pinch of salt for that extra flavor pop.
Top & Serve: Before serving, crown each cupcake with a generous dollop of whipped cream and a sprinkle of pumpkin pie spice. Picture-perfect and oh-so-yum.

Olivia’s Tips for Pumpkin Pie Cupcake Success

Use silicone molds. Paper liners just don’t cut it here. Silicone molds release these delicate custard bites beautifully without any sticking drama.
Don’t overbake. Watch them closely after the 25-minute mark. The centers should be just set; overbaking will turn them rubbery.
Chill time is essential. They firm up and develop their full pumpkin-spice glory after a good chill session in the fridge.

For the whipped cream: Chill your mixing bowl and whisk for a fluffier whip. Cold utensils = happy cream.

A Little Backstory—Why These Pumpkin Custard Bites Are Close to My Heart

This recipe came to life one hectic Thanksgiving morning when I realized (too late) that I had forgotten to buy pie crusts. Panic? A little. But necessity is the mother of invention, right? I whipped up this crustless version, poured it into muffin cups, and crossed my fingers. Friends, they were a hit. My kids now call them “Pumpkin Pie Muffins,” and I’ve been making them every Fall (and honestly, whenever I need a pumpkin fix) ever since. It’s now a cherished tradition—no crusts, no complaints!

What to Serve with Your No-Crust Pumpkin Pie Cupcakes

These cupcakes are stars on their own, but pairing them with a few thoughtful sides can turn dessert into a full-on Fall celebration. A warm mug of spiced chai or a rich caramel latte complements the pumpkin spices perfectly. For gatherings, arrange them on a platter with cinnamon-dusted apple slices and candied pecans for a dessert board that’ll wow your guests. And don’t forget—if you’re serving them at a party, a drizzle of caramel sauce never hurt anyone.

How to Store Your Pumpkin Custard Bites

These cupcakes are best stored in an airtight container in the refrigerator, where they’ll stay fresh and delicious for up to 4 days. They taste even better chilled, so no need to rush! If you want to make them ahead for a gathering, you can bake them the night before and top with whipped cream just before serving. Need to freeze? Pop them (without whipped cream) into a freezer-safe container, separating layers with parchment paper. Thaw overnight in the fridge and they’ll be as lovely as ever.

FAQs About Mini Pumpkin Pie Cupcakes

Can I substitute evaporated milk with regular milk?

Evaporated milk gives these cupcakes that rich, custardy texture. If you’re in a pinch, you can use whole milk, but the texture may be slightly softer.

Can I use paper liners instead of silicone molds?

I highly recommend silicone molds for this recipe. Paper liners tend to stick to the custard-like texture, which can get messy (and frustrating).

How long can I store leftovers?

Store your Pumpkin Custard Bites in an airtight container in the fridge for up to 4 days. They’re great for make-ahead treats!

Can I add toppings besides whipped cream?

Absolutely! A sprinkle of crushed graham crackers, a caramel drizzle, or even a pecan half on top would be delicious.

Pumpkin season deserves a treat that’s as effortless as it is delicious. These No Crust Pumpkin Pie Cupcakes deliver all the flavors of a classic Fall dessert, but with half the work and twice the charm. Whether you call them Mini Pumpkin Pie Cupcakes or Pumpkin Custard Bites, one thing’s for sure: they’ll be the first thing to disappear at your next gathering. So grab that can of pumpkin puree and let’s make magic in the kitchen together!

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No Crust Pumpkin Pie

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Author: Amanda Hartwellen
Total Time: 45 minutes (plus chilling time)
Yield: 12 cupcakes 1x

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Description

These No Crust Pumpkin Pie Cupcakes deliver all the creamy, spiced goodness of a classic pumpkin pie—without the hassle of making crusts. Perfectly portioned for parties or a cozy fall treat, these mini custard bites are simple, delicious, and make-ahead friendly.

Ingredients

Scale

Pumpkin Pie Cupcakes:

425g (15 oz) pumpkin puree
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
12 oz evaporated milk
¾ cup all-purpose flour
2 tsp pumpkin pie spice
½ tsp salt
½ tsp baking powder
½ tsp baking soda
2 tbsp cornstarch

Homemade Whipped Cream:

1 cup heavy whipping cream
½ cup powdered sugar
¼ tsp vanilla extract
Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Prepare silicone muffin cups or a silicone muffin pan.

In a large bowl, blend pumpkin puree, sugar, eggs, vanilla, and evaporated milk until smooth.
Add flour, pumpkin pie spice, salt, baking powder, baking soda, and cornstarch. Mix gently until combined.
Pour batter into a spouted container and fill muffin cups about ¾ full. Place them on a baking sheet for stability.

Bake for 30 minutes, or until centers are just set (slightly jiggly).
Cool cupcakes at room temperature, then refrigerate until chilled and firm.
For the whipped cream, whip cold heavy cream until soft peaks form. Gradually add powdered sugar, vanilla, and salt, whipping to stiff peaks.

Top each cupcake with whipped cream and a sprinkle of pumpkin pie spice before serving.

Notes

Use silicone molds for easy release and best texture.

Don’t overbake; start checking at 25 minutes.

Chill thoroughly before serving to allow cupcakes to set properly.

For added flair, top with crushed graham crackers, caramel drizzle, or a pecan half.

Store in an airtight container in the fridge for up to 4 days. Freeze (without whipped cream) for up to 2 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Oven
Cuisine: American

Incredible No-Crust Pumpkin Pie Cupcakes: A Fall Dessert You’ll Crave All Year