They are living between both worlds. Guess I’ll give it a go with out lining. They taste just like pumpkin pie filling, but are sturdy enough to eat with your hands. Glad you liked them! Heavy whipping cream, regular milk (I used 2% in my testing), sweetened condensed milk and evaporated milk. Have they puffed? We ate them hot with icecream! Wondering if they don’t release well without paper. It makes 12 cupcakes. AMAZINGLY DELICIOUS! But what if we told you you could go one step further ? The flavor stays amazing but you sometimes need a pinch more baking powder or soda to help with rising so the middle doesn’t fall. Vanilla is just the flavor that affects the recipe the least, and in fact you likely won’t notice the change as long as you nail the proportions. 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). Thank you, thank you, THANK YOU!!!! What are your thoughts on using cake flour instead of all purpose for these cupcakes? Do you think you could be making them right? Whipped cream, for garnishing. 1/4 teaspoon vanilla extract I’d try as hard as you can to get them in the fridge – I think they need to be refrigerated. 1 hour Milk is just a mainstay in baking but there are valid reasons to avoid it. Homemade Pumpkin Pie – all real ingredients – no evaporated milk. I’ve tried coconut milk whipped cream and the coconut didn’t mesh well with my other flavors, so I’m always a little hesitant. Hi Julie. my 12 year old wants this on her birthday instead of cake- These were amazing! Did you bake on convection or normal bake? 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. Dust with a light sprinkle of freshly grated nutmeg (optional). Pumpkin pie made without any evaporated milk. It’s really easy to find plain soy milk in stores as well and the flavor is subtle enough that you really don’t need to mask it nor change the sugar levels. Instructions. So much better than pumpkin pie! I’ve tried baking these twice, both times with the same result. Save my name, email, and website in this browser for the next time I comment. If you don’t have nutmeg, you can just leave it out, These are so tasty!! Awesome about the freezer no-bake cookies, Julie! Does that mean I didn’t cook them long enough? Total Time: I made this with Pamela’s GF flour, coconut cream and coconut milk and it was amazing in presentation and flavor! This one bowl recipe couldn’t be easier and is more likely to come out picture perfect than most. Pumpkin Pie Cupcakes Ingredients: ⅔ cup all purpose flour; 15 oz pumpkin puree; ¾ cup sugar; 2 large eggs; 1 teaspoon vanilla; ¾ cup evaporated milk; 2 teaspoons pumpkin pie spice; ¼ teaspoon salt; ¼ teaspoon baking powder; ¼ teaspoon baking soda; Whipped cream; Instructions: 1 Line a 12-cup muffin tin with paper or silicone liners. Good luck if you try it! I’ll definitely be trying these this year. And last but not least Soy milk is an option you can also consider. They should keep about 3 days. ","position":6,"name":"Let the cupcakes cool in the pan for...","url":"https:\/\/www.melskitchencafe.com\/amazing-crustless-pumpkin-pie-cupcakes\/#mv_create_1078_6"},{"@type":"HowToStep","text":"Refrigerate the cupcakes for at least an hour before serving. Cool. I may or may not have eaten three tonight. Cupcake Batter: My mother has celiac and was looking for something instead of a no crust pumpkin pie…. I’m in love. Turned out amazing! What did you use to replace whipping cream in the cupcakes? https://sallysbakingaddiction.com/the-great-pumpkin-pie-recipe 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). I do prefer evaporated milk because it’s so creamy. It looks great…sounds delicious and I know we will not be able to eat a dozen. Pumpkin Pie Spice: 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). I subbed Greek yogurt for the cream and lakanto Monkfruit sweeteners for the sugars. So you might need to amp up the spices or sugar if you want to make up for it. My friend made these and they are truly fantastic. 6 large eggs, room temperature 2. Sure! This refined sugar free, gluten free crustless pumpkin pie … Additional Time: The texture is definitely more like pumpkin pie than it is like a cupcake/muffin. I LOVE Libby’s Pumpkin Pie. Takes a lot of self control to eat just one! Thanks Mel! It’s the creamiest, thickest vegan milk and it’s definitely a good addition to a pumpkin pie. I made these tonight and they were very tasty! . I like food made by people… like me and Mamaw. Another home run! I am wondering the same thing! Thanks for the great recipe. So, I’m making these, and they look wet on the top,like they’re not set up fully/cooked all the way. Is the texture anywhere near pie-like? If a company made it – no thanks. So going for a crustless recipe is totally fine. Next, gradually stir in the evaporated milk. Cook Time: So fast compared to pumpkin pie too! But if you use a good quality coconut milk with a higher fat percentage you should be OK. Do NOT use light coconut milk though. So easy- no crust, no pie pans necessary for dropping off to friends, individual servings for breakfasts (hehe) I substituted evaporated milk since that is all I had and it worked well. Yes, And Here’s Why, 5 Great Butter Substitutes In Mac N Cheese, Battery VS Free Range Eggs – Main Differences Between Them, Is Cream Cheese Vegetarian ? I tried some with foil liners and some with no liner and I liked the ones in the liners better. In a large bowl, combine pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk and whisk until smooth. If people want a crust, I put a store bought ginger snap in the bottom of the muffin liner. 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","position":7,"name":"Refrigerate the cupcakes for at least an hour...","url":"https:\/\/www.melskitchencafe.com\/amazing-crustless-pumpkin-pie-cupcakes\/#mv_create_1078_7"},{"@type":"HowToStep","text":"Dollop a bit of the whipped cream in the center of each cupcake. So we’ll need to add cornstarch to make sure the pie still has that perfect consistency. I made these yesterday and they are so good! So far we’ve replaced evaporated milk with well, more milk. Adding evaporated milk to these pumpkin pie cupcakes does a few things. So I made them for myself using Truvia Blend, I also did not have milk or cream so I used same amount of evaporated milk for mine. Yummy! Trying to make dessert work for everyone on Thanksgiving. Thank you Mel! I am bringing dessert for my son’s first grade Thanksgiving feast and bite size ones would be perfect! Dust with a light sprinkle of freshly grated nutmeg (optional). 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). I believe I made these in the past with gf oat flour. Do you think I could freeze just the batter? Let the cupcakes cool in the pan for about 20-30 minutes. The makeup of soy milk means that it even gets that classic brown look milk gives to baked goods. Prep Time: It produced the creamiest pie in my opinion. Any thoughts? Even if you were to directly replace evaporated milk with the same amount of regular milk your pie would still come out fine. I’ll try them cold tomorrow morning with cream for breakfast . I live in Idaho with my husband, 5 kids, and selection of weird farm animals. I've also subbed in eggnog for the 1/4 cup milk and it gives a subtle, yummy flavor. Pumpkin pie is a Thanksgiving and Christmas staple. Ultimately, I found heavy whipping cream to be the best. They will fall a bit as they cool so don't panic.Refrigerate the cupcakes for at least an hour before serving. A lot will depend on your oven – is it gas or electric? 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. Everyone totally loved them. We have made sure our recipe still grant the same texture as any other pumpkin pie. Mix dry ingredients together: flour, … 1/4 cup (1.75 ounces) lightly packed brown sugar I love the custard texture of pumpkin pie. And still kinda wet/unset/wrinkly looking on the top in the middle. Since I’ll be using fresh pumpkin puree instead of canned, how much should I use? 1/2 cup (3.75 ounces) granulated sugar On the other hand it sure saves time and the flavor is still there, so there’s a lot of reasons to go for it. Did you ever try it? 2 teaspoons pumpkin pie spice (see note for substitution) Just whipped up a batch. If you want to make your pie without those, this recipe is perfect. 2 cups nondairy milk (the Test Kitchen recommends almond milk) Hi Mel, can I make a sheet cake with this recipe? Bake for 20 minutes. So much better than pumpkin pie! Came out perfect. 2 cups of evaporated milk or regular milk ; No dough is needed since there will be no added crust! But there again, I think it’s because I’m still on the hunt for perfect pumpkin cupcakes. Pumpkin pie cupcakes can also be frozen (without … 89. Those are absolutely, unbelievably, undeniably delicious! I’m sitting here waiting for my pumpkin pie cupcakes to get done so I’m looking through the comments and see you mentioned something about no bake cookies I’d really like to try that recipe!!! © Mel But this way you can have a great texture without relying on evaporated milk or spending all that time on a crust mix. Did anyone else have this problem? Refrigerate the cupcakes for at least an hour before serving. Those look and sound scrumptious! Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth. They were very good after defrosting a little while on the counter. Okay, now we need to look over all the milk equivalents. I also used a cream cheese frosting I already had on hand. Vanilla wafers work great too! Hi Lisa, these little treats don’t have the same texture as a cupcake, they are much less cakey and more wet inside. Mixing Bowl Seriously. Food And Drink. Do I take them out anyway? Thank you for making me the Sunday dinner rockstar! I know a few people mentioned they were going to try. If you need a dairy-free or lactose-free option, you could use one of the lactose-free milks or vanilla almond milk in place of the evaporated milk, but again, add 1 tablespoon cornstarch. So I froze them and was able to easily peel off the paper. Pumpkin pie is without a doubt my favorite pie. 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. For almond milk this means adding cornstarch as usual but also cutting down on sugar. 2 cups pumpkin puree (or a 15oz can) 1 cup heavy cream 1/2 cup milk 2 eggs, beaten 1/2 cup maple syrup 1 tsp cinnamon 1/2 tsp … Add as much yoghurt as you would evaporated milk. I found with pumpkin it’s a very easy to substitute flour. 2/3 c. granulated sugar. You can use aquafaba for the eggwhites, but the only way to replace egg yolks is cornstarch and a fat or oil. 2/3 cup (3.5 ounces) all-purpose flour Just a little bit soggier due to all the extra moisture. . Sweetened Whipped Cream: I don’t have any nutmeg- and I live far from a store in the country. Can you make pumpkin pie without evaporated milk? 1 hour 40 minutes To make pumpkin dump cake without evaporated milk – use 1 1/2 cups heavy cream instead; If you don’t have pumpkin pie spice – you can use 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 … The website work you do is incredible. Bake them longer? I’m new to dairy free – did you just sub equal parts coconut cream for heavy cream and coconut milk for cow’s milk? In a separate bowl, whisk together the flour, pumpkin pie spice, salt, baking soda and baking powder. An important note: you also need to replace the eggs. Thanks for sharing the recipe, Mel! I’ve found that if made longer than that (say, overnight), the whipped cream can deflate and get liquidy. I made these or a big family gathering tonight and they got rave reviews! A combo? That’s great because these are fabulous. Make sure to use pure pumpkin and not pumpkin pie filling. For almond milk this means adding cornstarch as usual but also cutting down on sugar. I can’t wait to these Yummies for FHE tonight . You’ll love these because they’re not overly sweet, and they’re pumpkin-y without being overpowering, plus the batter is crazy easy to make too. These were very tasty! This site is owned and operated by Ciuraru Dragos PFA, and is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Delicious! I would love to freeze the batter and make them again in a couple weeks or so? Making a great pumpkin pie without evaporated milk is an easy task. I did however cheat a little and used redi whip instead of making the whipped cream….i know, i’m lazy. If I made it – it is good. Thanks Mel. Love these options! Beat until smooth. 2 teaspoons ground cinnamon 5. You’re my most pinned on pinterest…love your recipes…that you use all natural ingredients is wonderful. Recipe Source: adapted from this recipe at Baking Bites after my sister Em highly recommended it several years ago. Soy milk can very easily be used as a 1:1 replacement for traditional milk. Dessert. My cousin said, “this is a $5 cupcake.” He talked them up so much to the other guys in the family they all had to go try one, and the report was that he had not over-hyped them. While we can use regular milk if we want that perfect pie texture, we need to make sure we got the moisture levels controlled. Almond milk is one of the most popular options, but if we are going to rely on it, it must be vanilla almond milk. can pumpkin puree. Thanks so much! What Cheese Goes With Turkey ? 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). Cook Time 1 hour. Any tips? They will fall a bit as they cool so don't panic. 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