Itty-Bitty Crustless Pumpkin Pies

itty bitty crustless pumpkin pies_small

Ask me what the best part of almost any pie is and I’ll tell you — the crust. I am a sucker for a homemade, flaky double pie crust dusted with a little sugar on top. In my house, my dad was the pie crust maker and he was (and is) fantabulous. The fillings are delicious, but coupled with his pie crust the whole thing is nirvana, I tell you.

But pumpkin pies, for me, are all about the filling. A perfectly creamy, dreamy pumpkin texture accented with cinnamon and nutmeg makes the filling the star of the show, and I will even pour it over a storebought bottom crust because, hey, the crust really doesn’t matter much on a pumpkin pie.

As I was pondering this while sitting in the mile-long carpool line the other day, I wondered what would happen if I just skipped the crust and made little bitty bite-sized pies.

I can now tell you exactly what happens: I will eat all 30 of them. For breakfast. In one sitting.

(By the end I wasn’t even spreading the whipped cream on top. I was just dipping them in the whipped cream and shoving them in my mouth.)

These would be a super-fun “something different” for your Thanksgiving. If you’re like my family, you want a taste of every kind of pie available, and these bite-sized pies are a perfect way to accomplish that.

Itty-Bitty Crustless Pumpkin Pies

Itty-Bitty Crustless Pumpkin Pies


1 15 oz can pumpkin puree

1/2 cup sugar

1/4 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

3/4 cup evaporated milk

3/4 cup all purpose flour

2 teaspoons pumpkin pie spice

1/4 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda


Preheat oven to 350 degrees. Line three 12-cup mini muffin tins with foil liners sprayed with cooking spray or just spray the cups with cooking spray. Paper liners by themselves make it difficult to remove the pies.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin pie spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup nearly, but not quite, full with mixture. (Pies will rise in the oven and flatten out a bit after you remove.) Bake for 11-13 minutes or until they don't jiggle when you shake the pan a bit. Remove pies from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve.

Makes about 30 bite-sized pies. (Mini-muffin tin sizes can vary greatly. This recipe made about 30 in my average-sized tins.)

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