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

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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