As I admitted the other day, I am fully addicted to Pinterest these days. I saw a Pin on a recipe for crustless mini pumpkin pies and decided to adapt the recipe to make it more cholesterol friendly. Walker will love these little treats, he can never seem to get enough pumpkin! Sure, so everyone it seems to ignore pumpkin after Christmas, but that is when it gets cheap(er) to buy! I scored a couple of cans the other day for quite a bit off so I am good to go for cooking!
The “pies” are a cross between pie and a muffin, do take the time to refrigerate them, they get their texture/flavor after chilling!
Crustless Mini Pumpkin Pies
- 2/3 cup all-purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 tsp pumpkin pie spice blend
- 15 ounce can pumpkin purée
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- ½ cup liquid Egg Beaters©
- 1 tsp pure vanilla extract
- ¾ cup low-fat dairy milk
Preheat the oven to 350°, line a 12 count muffin tin with paper liners.
In a small mixing bowl whisk the flour, baking powder, baking soda, salt and pie spice together.
In a large mixing bowl whisk everything else together. Add the dry to the wet, whisk until smooth.
Spray the paper liners with a fine mist of cooking spray, then divide the batter between the cups (they will be nearly full). Bake for 20 to 25 minutes, till the tops are done (they should not appear wet).
Take out and let cool for 5 to 10 minutes, then transfer to a cooling rack. Once cooled down transfer to the refrigerator till cold. The pies will deflate a bit as they cool.
The flavor is great, the texture perfect. But I think next time I will either cook them without liners or us the aluminum ones. Even with spraying the liners, they stuck. Which while still very edible, doesn’t leave a very pretty “pie”!