The wait is over! I have been waiting on pins and needles, bouncing up and down in my seat excitedly for over a month for it to officially be Fall so I could make these. The good news is they were totally worth the wait. I was curious as to how these would work without a crust, but the flour in them keeps them firm enough to handle while still allowing for a creamy, pumpkin pie filling texture in the center. I have been craving pumpkin lately (doesn’t Fall do that to everyone?) and these really hit the spot. With very little prep time and only 3 P+ per mini (normal cupcake-sized) pie, this is an easy, tasty way to enjoy all the pumpkin pie flavors you crave!
Crustless Mini Pumpkin PiesSource: adapted from Baking Bites
2/3 c white whole wheat flour
¼ t baking powder
¼ t baking soda
¼ t salt
2 t pumpkin pie spice
1 (15 oz) can of pumpkin puree
½ c sugar
¼ c brown sugar
2 large eggs
1 t vanilla extract
¾ c fat free half and half
12 servings fat free Reddiwhip (or other canned whipped cream)
1. Preheat the oven to 350. Line 12 muffin cups with cupcake liners and lightly mist the inside of the liners with cooking spray.
2. In a medium bowl, combine the flour, baking powder, baking soda, salt and pumpkin pie spice and whisk or stir together to combine,
3. In a large bowl, combine the pumpkin, sugar, brown sugar, eggs, vanilla and half and half and stir or whisk together until thoroughly combined. Add the dry ingredients and continue to whisk together until smooth and combined.
4. Fill the muffin liners evenly with the batter and bake for 20 minutes. Let cool in the pan and then transfer to the refrigerator to chill. The pies will deflate a bit as they cool. Serve chilled with a spray of whipped cream on each mini pie.
Yields 12 servings. Weight Watchers Points Plus: 3 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving from myfitnesspal.com: 114 calories, 22 g carbs, 1 g fat, 3 g protein, 2 g fiber