Mini Crustless Pumpkin Pies

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With the holidays coming up, I thought it was only appropriate to share a recipe that is easy to make, great for holiday entertaining, and delicious. I know we all have busy schedules that somehow get even busier around Thanksgiving and Christmas. Holiday entertaining, Christmas shopping, Christmas cards, baking, baking, and more baking, traveling to visit loved ones…the list goes on. While all of these things bring us joy, they can also cause a great deal of stress.

The last thing any of us have time to do is slave away in the kitchen. To help you cut down on kitchen time and eliminate as much stress as possible, I’m sharing a sweet treat that is very quick and easy to make. These Mini Crustless Pumpkin Pies are mixed, baked, and out of the oven in 30 minutes. In addition to being easy to make, these cute pies taste just like pumpkin pie but have a fraction of the calories and fat. So, you can indulge and not worry about logging in lots of time at the gym!

These Mini Crustless Pumpkin Pies are a great recipe all around. Consider yourself one step closer to being ready for the upcoming holiday season!

Mini Crustless Pumpkin Pies (adapted from Baking Bites)
(12 mini pies)

2/3 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 tsp pumpkin pie spice
1 15-ounce can pumpkin puree (not pumpkin pie filling)
1/3 cup granulated sugar
1/3 cup brown sugar, packed
2 eggs
1 tsp vanilla extract
3/4 cup fat free half and half

Preheat your oven to 350 degrees. Line a regular size muffin tin with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.

In a separate bowl, mix together the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, and half and half. Add the dry ingredients to the wet ingredients, and mix until the ingredients are well incorporated and the batter is smooth.

Fill each muffin cup with about 1/3 cup of batter. Bake for 20 minutes. Cool mini pies in the muffin tin. Keep in mind that they will sink as they cool.

Place cooled mini pies in refrigerator to chill before serving. Serve with a dollop of Cool Whip or whipped cream.

Nutritional Info
Servings Per Recipe: 12
Amount Per Serving:
Calories: 100.9

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Comments

  1. I have been looking for a recipe like this! I love this! Thanks so much for sharing!

    [Reply]

    Elaine @ Cooking to Perfection Reply:

    I’m so glad I could help you find a great recipe! And thanks for the shout-out on Twitter!

    [Reply]

  2. What a great treat for this time of year! My grandson would love it!

    [Reply]

    Elaine @ Cooking to Perfection Reply:

    These mini pies would be great any time of year, but they are perfect for the holidays. Thanks Janet!

    [Reply]

  3. I pinned this. I need those! They look scrumptious!

    [Reply]

    Elaine @ Cooking to Perfection Reply:

    Thanks Liz! They are quite delicious. :)

    [Reply]

  4. Those look really tasty. Thanks for sharing the recipe.

    [Reply]

    Elaine @ Cooking to Perfection Reply:

    Thanks Crystal! I hope you give them a try!

    [Reply]

  5. Oh my god, I love you so much. I was just telling my mom that I needed to find a recipe for something like this for a party I am going to this weekend.

    [Reply]

    Elaine @ Cooking to Perfection Reply:

    Perfect timing! And to give you a heads up, if you are planning on serving these as a finger food, I’d use foil liners. They will be easier to handle and won’t stick as much compared to paper liners. :)

    [Reply]

  6. This will be on my Thanksgiving table this year!

    [Reply]

    Elaine @ Cooking to Perfection Reply:

    One thing to check off your holiday planning list! :) Thank you Jennifer!

    [Reply]

  7. YUM! I love pumpkin pie but never eat the crust, so these are awesome!

    [Reply]

    Elaine @ Cooking to Perfection Reply:

    Yes! For those who aren’t crust lovers, this recipe is perfect!

    [Reply]

  8. Talk about a fantastic, healthy, and low-fat recipe! I love it! I’m going to make these and have them throughout the week for breakfast so we can just grab and go. Add a side of fruit and a yogurt and the family has an entire meal. I’m definitely sharing this recipe! Thank you.

    [Reply]

    Elaine @ Cooking to Perfection Reply:

    What a great idea Sarah! These would go well with fruit and yogurt, and would make a great breakfast. Might have to make a double batch next time and use your idea!

    [Reply]

  9. Yummy!

    [Reply]

    Elaine @ Cooking to Perfection Reply:

    Thank you! :)

    [Reply]

  10. Those look YUMMY!

    [Reply]

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