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Crustless Pumpkin Pie Cupcakes with Whipped Topping

Crustless pumpkin pie cupcakes bake in a muffin pan until their edges are set and centers reach 160°F. Chill them thoroughly, then top each one with freshly whipped cream for a creamy pumpkin pie bite without a crust.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling and chilling 2 hours 30 minutes
Total Time 3 hours 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the cupcakes
  • 1 Nonstick cooking spray for coating
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 0.5 tsp salt
  • 2 eggs large
  • 1 can (12 oz) evaporated milk
For the whipped topping
  • 1 cup heavy cream cold
  • 2 tbsp powdered sugar
  • 0.5 tsp vanilla extract

Equipment

  • 1 standard 12-cup muffin pan

Method
 

Make the cupcakes
  1. Heat the oven to 350°F.
  2. Coat the cups of a standard 12-cup muffin pan with nonstick cooking spray.
  3. Whisk the pumpkin puree, granulated sugar, pumpkin pie spice, and salt in a large bowl until smooth.
  4. Whisk in the eggs.
  5. Gradually whisk in the evaporated milk until combined.
  6. Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
  7. Bake for 25–30 minutes, until the edges are set and the centers register 160°F on an instant-read thermometer.
  8. Cool the cupcakes in the pan on a rack for 30 minutes.
  9. Refrigerate the cupcakes until thoroughly chilled, at least 2 hours.
  10. Run a thin knife around each cupcake.
  11. Carefully lift each cupcake from the pan.
Make the whipped topping
  1. Beat the cold heavy cream, powdered sugar, and vanilla extract in a chilled bowl until medium-stiff peaks form.
  2. Spoon the whipped topping onto the chilled cupcakes before serving.

Notes

For clean release, chill the cupcakes thoroughly before running a thin knife around them. Refrigerate in an airtight container for up to 3 days; freezing is not recommended because the whipped topping can lose its texture. For a dairy-free variation, use dairy-free evaporated milk and chilled coconut cream in place of the dairy ingredients.