I love putting a creative spin on fall favorites. This crustless pumpkin pie takes the best elements of traditional pumpkin pie and turns them into delightful mini treats. With 100% pure pumpkin puree, evaporated milk, eggs, a hint of pumpkin pie spice and a dollop of homemade whipped cream, it’s simply irresistible.

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I’ve always been excited to share my latest twist on a classic fall treat, and this recipe for Incredibly Easy Pumpkin Pie Cupcakes is one of my favorites. These mini pumpkin pie cupcakes are a simple, no crust version of the traditional dessert that bakes in a silicone muffin tin.

I love that you only need a can of 100% pure pumpkin puree, a can of evaporated milk, a few eggs, sugar, salt, and that special pumpkin pie spice to bring everything together. The end result is a custard-like dessert that has all the flavors of a homemade pumpkin pie but in a fun, individual form.

I top mine with a dollop of homemade whipped cream that just takes it over the top. I know it sounds almost too easy, but trust me, these cupcakes will quickly become a staple in your fall dessert lineup, even if you’re not a pro in the kitchen every day.

Why I Like this Recipe

I really love this recipe because its super simple and fast to make—you just mix a few ingredients and in 30 minutes it’s ready. I also like that it tastes just like a real pumpkin pie, only in a cute cupcake form, so its like having dessert portions that are easy to share (or keep all to myself, haha). Plus, the absence of a crust means there’s less fuss and more pumpkin custard flavor, which is my fav thing about fall treats. Lastly, topping it off with homemade whipped cream is the cherry on top because it adds the perfect creamy finish that makes every bite feel extra special.

Ingredients

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Pumpkin puree offers a natural, fiber-rich base with vitamins and a warm earthy flavor.
Evaporated milk adds a creamy texture with protein and minerals that boost the richness.
Eggs provide structure and vital protein, helping bind the cupcakes together perfectly.
Granulated sugar delivers sweetness and energy, balancing out the spices and pumpkin taste.
Salt enhances every flavor by subtly bringing harmony without overpowering the natural ingredients.
Pumpkin pie spice mixes cinnamon and clove notes to elevate the fall flavor experience.
Homemade whipped cream tops the cupcakes with light, airy texture and a hint of sweetness.
Together, these ingredients create a delicious fusion of sweet, spicy and creamy notes.

Ingredient Quantities

1 can (15 oz) 100% pure pumpkin puree

1 can (12 oz) evaporated milk

3 large eggs

3/4 cup granulated sugar

1/2 teaspoon salt

1 teaspoon pumpkin pie spice

Homemade whipped cream for topping

How to Make this

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1. Preheat your oven to 350°F and prepare a silicone muffin tin by lightly greasing it if needed

2. In a large bowl, combine the pumpkin puree, evaporated milk, and eggs, stirring well

3. Mix in the granulated sugar, salt, and pumpkin pie spice until you get a smooth custard batter

4. Spoon the mixture into the silicone cups making sure to fill each cup about 2/3 full so they dont overflow

5. Place the tin in the oven and bake for about 30 minutes, or until the custard is set and just a little jiggly in the center

6. Remove the tin from the oven and let the cupcakes cool completely in the pan

7. Top each pumpkin cupcake with a dollop of homemade whipped cream

8. Enjoy your mini pumpkin pie cupcakes that taste just like the real deal pumpkin pie without the crust!

Equipment Needed

1. Preheated oven set at 350°F
2. Silicone muffin tin (lightly greased if needed)
3. Large mixing bowl
4. Measuring cups and spoons for the ingredients
5. Whisk or fork for stirring the custard batter
6. Spatula or large spoon for transferring the mixture into the tin
7. Optional: A separate bowl or whisk for making the homemade whipped cream

FAQ

Can I make these cupcakes ahead of time? A: Sure thing you can make them a day in advance and keep them in the fridge; just add your homemade whipped cream when you're ready to serve.

Can I use a substitute for evaporated milk? A: Yeah, if you dont have evaporated milk you can try using regular milk mixed with a bit of cream to mimic its richness.

What if I dont have pumpkin pie spice? A: No worries you can mix cinnamon, nutmeg and a pinch of cloves together if youre in a pinch.

How long do these cupcakes last? A: They usually stay fresh in the fridge for about 2-3 days so its best to eat them within that time.

Can I freeze these cupcakes? A: You can freeze them, but its better to add the whipped cream topping fresh after they thaw so the texture remains good.

Incredibly Easy Pumpkin Pie Cupcakes Recipe Substitutions and Variations

For the pumpkin puree, you can use fresh roasted pumpkin mashed until smooth if you cant find the canned version.
If you’re short on evaporated milk, try using whole milk or even coconut milk for a slightly different creaminess.
Instead of eggs, you can use 1/4 cup unsweetened applesauce for each egg if you need an egg-free option.
You can swap out granulated sugar with brown sugar to give the cupcakes a richer, deeper flavor.
If you dont have pumpkin pie spice, mix cinnamon, nutmeg, and a pinch of ginger to create your own blend.

Pro Tips

1. Try letting the eggs sit at room temp before mixing them in; it can help the custard come together smoother and make the overall texture a bit creamier
2. Make sure to keep an eye on the cupcakes when they’re baking — every oven is different so check a little before the timer goes off to be sure they set just right
3. If you have a spoon that works well on small cups, use it to stir the ingredients slowly and evenly; it makes a big difference in avoiding lumps and ensuring even flavor distribution
4. When whipping your cream for topping, chill the bowl and beaters in the freezer for a few minutes first; you’ll find it makes your whipped cream fluffier and it holds up better on the cupcakes

Incredibly Easy Pumpkin Pie Cupcakes Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

190

kcal

Equipment: 1. Preheated oven set at 350°F
2. Silicone muffin tin (lightly greased if needed)
3. Large mixing bowl
4. Measuring cups and spoons for the ingredients
5. Whisk or fork for stirring the custard batter
6. Spatula or large spoon for transferring the mixture into the tin
7. Optional: A separate bowl or whisk for making the homemade whipped cream

Ingredients

1 can (15 oz) 100% pure pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
Homemade whipped cream for topping

Directions

Preheat your oven to 350°F and prepare a silicone muffin tin by lightly greasing it if needed
In a large bowl, combine the pumpkin puree, evaporated milk, and eggs, stirring well
Mix in the granulated sugar, salt, and pumpkin pie spice until you get a smooth custard batter
Spoon the mixture into the silicone cups making sure to fill each cup about 2/3 full so they dont overflow
Place the tin in the oven and bake for about 30 minutes, or until the custard is set and just a little jiggly in the center
Remove the tin from the oven and let the cupcakes cool completely in the pan
Top each pumpkin cupcake with a dollop of homemade whipped cream
Enjoy your mini pumpkin pie cupcakes that taste just like the real deal pumpkin pie without the crust!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.