CRUSTLESS PUMPKIN PIE CUPCAKES
Grab-and-go pumpkin pie cupcakes!
Provided by MJ
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 8 muffin cups with paper liners.
- Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a bowl. Mash white sugar and butter together in a separate bowl until combined; stir in pumpkin puree, egg white, milk, and 1/2 teaspoon vanilla extract. Mix flour mixture into pumpkin mixture until batter is combined. Fill muffin cups 3/4-full with batter.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 15 minutes. Cool to room temperature.
- Beat cream cheese, margarine, and confectioners' sugar together in a bowl until smooth. Add yogurt and remaining 1/2 teaspoon vanilla extract and beat until frosting is well combined. Frost cupcakes.
Nutrition Facts : Calories 113.3 calories, Carbohydrate 15.6 g, Cholesterol 10.2 mg, Fat 4.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 2.5 g, Sodium 164.2 mg, Sugar 8.9 g
CRUSTLESS PUMPKIN PIE
This pumpkin pie is so creamy and satisfying, you'll never even miss the crust. And with prep time clocking in at just about ten minutes, this festive dessert is sure to become a holiday staple.
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Spray a 9-inch ceramic or glass pie dish with cooking spray.
- Put the pumpkin puree in a large bowl and add the brown sugar, granulated sugar, pumpkin pie spice, vanilla, salt and eggs; whisk to combine. Add the half-and-half and whisk until thoroughly incorporated.
- Pour the pumpkin mixture into the prepared pie dish and set the dish on a rimmed baking sheet. Bake the pie on the baking sheet until the center is just barely set, 1 hour and 10 minutes to 1 hour and 20 minutes. Transfer the pie to a rack to cool completely, then serve topped with whipped cream and sprinkled with candied pecans.
- If not serving right away, lightly cover the cooled pie with plastic wrap and refrigerate for up to 2 days.
IMPOSSIBLE PUMPKIN PIE CUPCAKES
Rich and creamy, Impossible Pumpkin Pie Cupcakes are a mix between a cupcake and a pie. The deliciousness of a pumpkin pie, but you can eat it with your hands.
Provided by Shauna
Categories Dessert
Time 1h55m
Number Of Ingredients 10
Steps:
- Preheat oven to 350
- It is important to NOT use a hand held or stand mixer for this recipe.
- In a medium mixing bowl, whisk dry ingredients (notthe cornstarch)
- In another medium mixing bowl, whisk the wet ingredients (and the cornstarch)
- Whisk the dry ingredients into the wet ingredients. Whisking only until the ingredients are incorporated, do not over whisk the filing.
- You can line a cupcake pan with foil baking cup liners that have been sprayed with non stick spray, or use only Baker's Joy spray. If you use plain paper cupcake liners, you must also spray with non stick spray. The liners will stick if not sprayed.
- Pour filling into the prepared cupcake pan, filling each ⅔ full.
- Bake for 25 minutes
- Remove from the oven and let the cupcakes sit in the pan for 20 minutes.
- Remove each cupcake from the pan (even if no liner was used) and place in the refrigerator for 1 hour. (This extra hour is needed to ensure the cupcakes properly set)
Nutrition Facts : Calories 119 kcal, Carbohydrate 23 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 32 mg, Sodium 81 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 2 g, ServingSize 1 serving
IMPOSSIBLE PUMPKIN PIE CUPCAKES RECIPE - (4.2/5)
Provided by XrayKim
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line a 12-cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it's cooked. Paper liners make it difficult to remove the cupcakes. Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve.
EASY CRUSTLESS PUMPKIN PIE
Very easy.
Provided by Elaine S.
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a pie dish.
- Beat pumpkin puree, milk, sweetener, egg substitute, vanilla extract, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into prepared pie dish.
- Bake in preheated oven until set, about 30 minutes.
Nutrition Facts : Calories 47.9 calories, Carbohydrate 6.8 g, Cholesterol 0.9 mg, Fat 0.8 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 0.3 g, Sodium 172.3 mg, Sugar 3.9 g
ABBY'S PUMPKIN PIE CRUSTLESS CUSTARD
Instead of pumpkin pie, try this flavorful yet light and low fat dessert. If you don't have enough ramekins or custard cups you can bake this in most coffee cups.
Provided by Hill Family
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl, beat the pumpkin, evaporated milk, egg whites and skim milk until smooth. Add the sugar, cinnamon, ginger, cloves, nutmeg, and salt; mix well.
- Spoon into 10 6 oz ramekins or custard cups coated with non-stick cooking spray. Place on a baking sheet or in a baking pan for stability.
- Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Refrigerate until serving. Top with a dollop of whipped topping and enjoy.
Nutrition Facts : Calories 140.5, Fat 2.8, SaturatedFat 1.7, Cholesterol 10.1, Sodium 263.7, Carbohydrate 23.6, Fiber 1.6, Sugar 16.8, Protein 6.2
CRUSTLESS PUMPKIN PIE
I received an email from Gooseberry Patch and this was one of the featured recipes. Just in time for the Holidays!
Provided by senseicheryl
Categories Pie
Time 55m
Yield 1 9 x 13 inch pan, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Combine eggs, pumpkin, evaporated milk, sugar, spice and salt. Mix well and pour into an ungreased 13"x9" baking pan.
- Sprinkle cake mix and nuts over top. Drizzle with butter; do not stir.
- Bake for 45 minutes to one hour, testing for doneness with a toothpick.
- Serve with whipped topping sprinkled with nuts and cinnamon or nutmeg.
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