Crustless Pumpkin Pie Cupcakes

These. These adorable, delicious, little crustless pumpkin pie cupcake-thingies are exactly what I’ve always wanted pumpkin pie to taste like…but it never really does. I’m not a pumpkin pie hater, necessarily, it’s just not at the top of the list of things I’d want to eat for the rest of forever and eating a piece of it at Thanksgiving always leaves me feeling a bit disappointed. Like, I should have opted for the double chocolate stuffed cheesecake or whatever else was offered (although I should stop complaining this very second since nothing has ever stopped me from indulging in more than one dessert at Thanksgiving).

But these pumpkin pie cupcakes have changed how I feel about pumpkin pie forever, even if they aren’t really a pie. And not really a cupcake either. They are living between both worlds. While, they are baked in a muffin tin and they kind of look like a cupcake, the texture isn’t cakey and crumbly. No, it’s more creamy and rich and silky and decadent. Pumpkin pie with a little bit more structure and oomph (and without the crust, which is just fine by me). All other descriptors aside, they are completely irresistible. If there’s been one recipe in the last while that I want to shout at you to make immediately, it would be these. PRETTY, PRETTY PLEASE MAKE THEM! Consider yourself nicely shouted at.

Move on over pumpkin pie, these mini pumpkin pie cupcakes are well-deserving of the Thanksgiving table (and quite honestly, probably all year round, especially if we all stock up on our canned pumpkin now that an official shortage has been declared – which coincidentally seems to happen every year around this time).

Crustless Pumpkin Pie Cupcakes

One Year Ago: Creamy Tomato-Potato Basil Soup
Two Years Ago: Creamy Confetti Corn with Bacon
Three Years Ago: Cheesy Chicken Quesadilla Pie

Individual Crustless Pumpkin Pie Cupcakes

Yield: Makes 12 cupcakes

Individual Crustless Pumpkin Pie Cupcakes

If you don't have pumpkin pie spice on hand, sub the following (1 1/4 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger). Also, you can substitute 3/4 half-and-half for the whipping cream + milk (I haven't tried subbing in evaporated milk but you could try). I've also subbed in eggnog for the 1/4 cup milk and it gives a subtle, yummy flavor.


    Cupcake Batter:
  • 15-ounce can pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (3.75 ounces) granulated sugar
  • 1/4 cup (1.75 ounces) lightly packed brown sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup heavy whipping cream
  • 1/4 cup milk (1% or above)
  • 2/3 cup (3.5 ounces) all-purpose flour
  • 2 teaspoons pumpkin pie spice (see above for substitution)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • Sweetened Whipped Cream:
  • 1 1/2 cups heavy whipping cream
  • 2-3 tablespoons powdered sugar
  • 1 tablespoon sour cream
  • 1/4 teaspoon vanilla extract
  • Optional Garnish:
  • Sprinkle of freshly grated nutmeg


  1. Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners and lightly grease the bottom and sides of the liners with nonstick cooking spray. Set aside.
  2. In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, eggs and egg yolk, vanilla, cream, and milk until smooth.
  3. In a separate bowl, whisk together the flour, pumpkin pie spice, salt, baking soda and baking powder.
  4. Add the dry ingredients to the pumpkin mixture and whisk to blend until well-combined (don't overmix too vigorously with an electric mixer or the cupcakes will crack on top).
  5. Fill the muffin liners evenly with the batter - the muffin cups will be fairly full. Bake for 20 minutes.
  6. Let the cupcakes cool in the pan for about 20-30 minutes. They will fall a bit as they cool so don't panic.
  7. Refrigerate the cupcakes for at least an hour before serving. For the sweetened whipped cream, combine all the ingredients in a blender (or in the bowl of an electric stand mixer or in a bowl using a handheld electric mixer) and whip until thick and creamy.
  8. Dollop a bit of the whipped cream in the center of each cupcake. Dust with a light sprinkle of freshly grated nutmeg (optional). Serve chilled.

Recipe Source: adapted from this recipe at Baking Bites after my sister Em highly recommended it several years ago

55 Responses to Amazing Crustless Pumpkin Pie Cupcakes

  1. Sheila says:

    The website work you do is incredible. What a recipe to look forward making to wow family and friends!

  2. The texture of these cupcakes looks amazing, and I love that they’re topped with whipped cream! I’d be happy with one of these pumpkin pie cupcakes as my Thanksgiving dessert!

  3. Julie says:

    These are regular size right? Not minis?

    • Mel says:

      Yep, regular muffin size. I refer to them as little or mini in the post since they are smaller than a big ol’ pumpkin pie. 🙂

      • julie says:

        Thanks Mel. Just whipped up a batch. Mine were wet at 20 minutes, but 25 was just right. How many days before an event do you think I can get away with? Can’t wait to try them tonight though. And I am also curious about the freezability. Of course, not sure if I can freeze these since my freezer is still full of the addictive no bake cookies. OMG – have made so many batches. Huge hit and better even straight out of the freezer FYI.

        • Mel says:

          Awesome about the freezer no-bake cookies, Julie! I think these pumpkin treats stand a good chance of freezing well (without the whipped cream) but I haven’t tried it. I think they could easily be made two days in advance before serving and just refrigerated (I’d top them with whipped cream right before serving).

      • julie says:

        That’s great because these are fabulous. You are so right that these taste the way you want a pumpkin pie to taste. Excellent!

  4. Heidi Messenger says:

    I use your website almost everyday!! Thank you so very much for all you do to make my life easier. We always love your food. I can’t wait to these Yummies for FHE tonight 🙂

  5. Hilary says:

    Oh my gracious!!!! These are outstanding!!! My kiddos are off of school today (teacher workday) so we whipped up a batch of these “muffins” for breakfast!!! They are sooo delicious!! I have a feeling these will be made A LOT around here!!! Thank you, thank you, THANK YOU!!!!

  6. Emilee says:

    I always want pumpkin pie at Thanksgiving and I’m always a little disappointed. It tastes better in my imagination than it does in real life. I’ll definitely be trying these this year. But I do love pie crust, so I guess I’ll have to have a little slice of another kind of pie too. Oh, darn.

  7. Amanda_C says:

    Since I’ll be using fresh pumpkin puree instead of canned, how much should I use? I do not have a food scale to weigh.

  8. Melissa says:

    Hi Mel,

    I’m on my way to the kitchen to make this with my wee one…will keep you posted on the outcome – but you are always spot on and never disappoint!! Thanks for the yummy looking recipe!

  9. Cheryl says:

    Anyone know if these freeze well?

    • Mel says:

      I haven’t tried freezing them so I’m not sure, but I definitely think it’s worth a try (without topping them with whipped cream first).

  10. Paige says:

    Pumpkin pie will forever be my favorite November dessert! These cupcakes look fabulous!


  11. Sara H. says:

    Yum! We have been making these for a few years and they are the perfect thing when you need a pumpkin fix without spending too much time baking.

  12. Megan says:

    Mel, do you think these would work in the mini muffin tin? We already have desserts planned for thanksgiving but my husband wants something pumpkin-y and we aren’t pie fans….but I thought a little bite sized one might be great with what we are serving.

    • Tristina says:

      I have the exact same question! I am bringing dessert for my son’s first grade Thanksgiving feast and bite size ones would be perfect!

    • Mel says:

      Sure! And they’d be adorable so you’d definitely get points for that. I’d cut down the baking time to 7-8 minutes and check closely after that.

  13. Mel says:

    Confession: I’ve never made a pumpkin pie. Gasp! I know! So, I’m making these, and they look wet on the top,like they’re not set up fully/cooked all the way. Do I take them out anyway? It’s been over 20 min. They’re still gooey on the top. Any tips?

    • Mel says:

      They have a completely different texture than cupcakes – when I’ve made them, I don’t recall thinking they were wet on top, necessarily, but if they’ve been baking that long, I’d take them out. Have they puffed?

      • Mel says:

        They did puff, and then they sunk, like you said. I did take them out after about 25 min. And still kinda wet/unset/wrinkly looking on the top in the middle. The sides of the top looked more like a cupcake would when done.
        But they are delicious, even with my funky wet tops! Takes a lot of self control to eat just one! Loved the whipped cream too. Perfect complement for them!
        Any chance when you make them again you could post a picture of what your tops looked like?

        • Mel says:

          I think that’s pretty normal for these, Mel. They have a totally different texture than cupcakes. Glad you liked them!

  14. You’re my most pinned on pinterest…love your recipes…that you use all natural ingredients is wonderful.

  15. Janet says:

    Mel, is that enough baking powder to make them rise?

  16. Susan says:

    I made these tonight and they were very tasty! However, they did stick to the paper muffin liners. Did anyone else have this problem? I’m wondering if foil liners would work better?


    • Mamalala says:

      I always find that the foil give me far better results every time. In my book, they are worth the extra money. 🙂

    • Mel says:

      Did you grease the paper liners, Susan? If you did and they still stick you might try a different type of liner (like the foil ones as you suggested).

    • Marcie says:

      I also had this problem!! I even greased the liners, but when I took them out, it looked like it had seeped through and was sitting in the bottom of the tin. I will try foil next time!

  17. Bri H. says:

    Mel thanks for sharing such an amazing recipe! I made these last night for a church activity and they were INHALED in moments! So much better than pumpkin pie! Definitely making this for the Turkey Dinner.

  18. Bri H. says:

    Mel thanks for sharing such an amazing recipe! I made these last night for a church activity and they were INHALED in moments! So much better than pumpkin pie! Definitely making this for the Turkey Dinner. Thanks again!

  19. Julianne says:

    Have you tried baking them in just a greased and floured muffin tin? I don’t like the look of the sides when the paper is peeled away in your photo. Wondering if they don’t release well without paper. Guess I’ll give it a go with out lining.

    Also have you watched “the great British baking show”? Season 1 is on Netflix streaming. I love it!

    • Mel says:

      I haven’t but another commenter just reported back that she did and it worked great. I haven’t seen that show – looks like I need to check it out!

      • Julianne says:

        I doubled the recipe and used a can of evaporated milk instead if cream. I think it may have made them more custard consistency like the pie. – but definitely lower fat. And I baked some in regular and mini with liners and without. Think I preferred no liner. I also used a cream cheese frosting I already had on hand. Yummy!

  20. Amber says:

    These were wonderful!! I didn’t have cupcake liners, so I just sprayed my muffin tin with cooking spray and they came out of the pan just fine once cool. Also, I made this to go along with a dinner I took to my neighbor (your slow cooker creamy chicken and wild rice soup) and I was worried about how the whipped cream topping would hold up while transporting them…so I frosted them with cream cheese frosting instead of the whipped cream and they were amazing!! My husband and I don’t actually like real pumpkin pie because there is too much custard/pudding texture, but he snitched a taste of one of these before I took them to my neighbor and he was completely wowed and asked me to make them again for our Sunday dinner dessert. Thanks again, Mel!

  21. Stefanie says:

    My friend made these and they are truly fantastic. Wondering if anyone has tried a gluten free flour with these and how they turned out? Trying to make dessert work for everyone on Thanksgiving.

  22. Katie says:

    OMG! These were amazing! I’m in love. Seriously. I did however cheat a little and used redi whip instead of making the whipped cream….i know, i’m lazy. Even with my cheat these are so good. 🙂

  23. Lindsey RR says:

    My mini-pumpkin pie muffins took 11-12 minutes. Thanks Mel, these are a hit every time I have made them thus far. And yes, will be making again for big turkey day.

  24. Lisa says:

    Help please! I’ve tried baking these twice, both times with the same result. The cakes take at least 35 minutes and are still a little raw inside. The tops seemed to be done, but the bottom had a mushy texture. Any thoughts? Bake them longer?

    • Mel says:

      Hi Lisa, these little treats don’t have the same texture as a cupcake, they are much less cakey and more wet inside. Does that make sense? Do you think you could be making them right? If you want them a little firmer, try adding a bit more flour and maybe even bake at a little higher temp? Just suggestions. Good luck!

  25. Marci says:

    my 12 year old wants this on her birthday instead of cake- These were amazing! So fast compared to pumpkin pie too! We ate them hot with icecream! I’ll try them cold tomorrow morning with cream for breakfast 🙂

  26. Suni says:

    I’m having a hard time getting these out of the cupcake liners. Does that mean I didn’t cook them long enough? Thanks in advance.

    • Mel says:

      Did you grease the liners, Suni? It could be the type/brand of liners used or I suppose cooking time although if you followed the recipe, it should be long enough. Someone in the comment thread mentioned they had better luck using the foil liners although I’ve always been fine using the white Reynolds everyday cupcake liners (but greasing them well before filling).

  27. Megan says:

    These are amazing! So much better than pumpkin pie! I made them in mini muffin tins and they made about 44 minis. I tried some with foil liners and some with no liner and I liked the ones in the liners better. I piped the whipped cream and they were so cute. The leftovers kept for 24 hours, even the piped cream! They were perfect bite-sized pies to go with our thanksgiving dessert. Thanks Mel!

  28. Natasha says:

    Pumpkin perfection! I made it exactly as written except for subbing egg nog for the milk. Thank you Mel!

  29. Brenda says:

    I haven’t tried these yet, but the picture makes my mouth water. Those look and sound scrumptious! I am making a trip tonthengroceey store today

  30. Kate says:

    These are so tasty!! I also love your pumpkin cheesecake crumble bars. Those are absolutely, unbelievably, undeniably delicious! I am not ashamed of making pumpkin recipes in March or almost any other month 🙂

  31. Hayley says:

    Hey Mel- love your website- you make me look good!! Could I use pie filling instead? I don’t have any nutmeg- and I live far from a store in the country. Do you know if it’ll make a difference? Thanks!

    • Mel says:

      Hi Hayley – I think pumpkin pie filling would mess up the consistency of the cupcakes…I haven’t tried it to be able to give you a good idea, sorry! If you don’t have nutmeg, you can just leave it out

  32. Sarah says:

    Another recipe I just made for our Thanksgiving (Canadian). I did make these a week ahead and freeze them, and they were just fine. Great texture, and so simple to serve. Yum!

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