Crustless Mini Pumpkin Pies
This post may contain Amazon or other affiliate links. As an Amazon associate, I earn from qualifying purchases.
Crustless Mini Pumpkin Pies have all of the flavor and texture of a traditional pumpkin pie with the crust baked right in! Top them with whipped cream or chocolate and it’s the perfect hand-held fall dessert!
With holidays around the corner, pumpkin recipes are surely high on the must-have list. Among our other favorite pumpkin desserts are Vanilla Pumpkin Cupcakes With Cinnamon Buttercream, Pumpkin Brownies, Pumpkin Whoopie Pies, and Apple Butter Pumpkin Pie. I suggest you give at least one of them a try, they are all delicious!
Table of Contents
While You’ll Love These Easy Mini Pumpkin Pies
Crustless Mini Pumpkin Pies are my way of taming a pumpkin craving. This treat is so easy to make, pretty much a foolproof recipe that is hard to mess up. They are ready for the oven in just 10 minutes —easier than pie!
As the mini pumpkin pies bake, they form a light crust with a dense, but creamy pumpkin filling. Top them with whipped cream or a drizzle of chocolate and it’s the perfect fall dessert! If you love pumpkin pie, you are guaranteed to love every bite of these little treasures.
While nothing can take the place of a traditional pumpkin pie, this hand-held version is a yummy holiday sweet that will leave room for your other favorite desserts—no need to resist the Upside Down Apple Pecan Pie, Chocolate Covered Pretzel Pie or Pumpkin Crème Brûlée sitting on the table.
What Is A Crustless Pumpkin Pie?
These little bites promise you all the flavor and texture of a pumpkin pie without the traditional crust.
Basically, it’s a pumpkin pie filling with Bisquick mixed in, which gives these little pies enough structure to hold it together — also known as Impossible Pumpkin Pie – the crust is inside the pie!
Impossible pies are impossibly easy! They are pies made without a traditional pie crust. You mix up one batter and as it bakes it magically creates different layers — a thin crust-like bottom with a rich flavourful custard-like topping.
Featured Product 12-cup Nonstick Muffin Pans
Heavy-weight steel construction provides durability and fast, even heating for uniform browning
Ingredients for Impossible Pumpkin Pie
- canned pumpkin puree – be sure to use solid pumpkin NOT pumpkin pie filling
- Original Bisquick® mix – baking mix is a premixed shortcut containing flour, baking powder, shortening and salt.
- granulated sugar and brown sugar
- evaporated milk
- pumpkin pie spice
- vanilla extract
- large eggs
- whipped cream and melted chocolate (optional)
How To Make Crustless Mini Pumpkin Pies
When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.
- Spray muffin cups with cooking spray and set aside.
- Whisk together pumpkin puree, Bisquick mix, granulated sugar, brown sugar, evaporated milk, pumpkin pie spice, vanilla extract, and eggs.
- Divide the batter evenly into muffin cups.
- Bake until muffin tops are golden brown and edges are starting to pull away from the sides of the pan.
- Cool for 10 minutes in the pan. Use a knife to loosen the side from the pan, remove the pies from the pan and place them on a cooling rack to continue cooling.
- Serve cooled or chilled with whipped cream, ice cream, or a drizzle with chocolate.
Tips For Making The Perfect Crustless Mini Pumpkin Pies
- Double the recipe. Don’t know what to do with the extra pumpkin puree and evaporated milk? use the whole 12-ounce can of evaporated milk and the whole 15-ounce can of pumpkin, 3 eggs, and increase the spices and vanilla to 3 teaspoons. No change to the sugar is needed. this will yield 24 mini pumpkin pies.
- Pumpkin. Make sure you use 100% pure pumpkin puree, NOT pumpkin pie filling.
- If you want to use paper baking cups (cupcake papers) be sure to spray them with cooking spray or the mini pies will stick
- Try topping with homemade cinnamon whipped cream or pumpkin fluff
- Serve with pie crust cookies
How To Store Crustless Pumpkin Pies
To Store: Cool completely and store covered in the refrigerator for up to 4 days
To Freeze: Cool completely and wrap tightly in layers of plastic wrap. Then, cover in aluminum foil or an air-tight container for extra protection against freezer burn. Place in freezer for up to one month. Thaw in the refrigerator for a few hours.
Of course, these will never take the place of real pumpkin pie — I’m a HUGE fan of pie crust!! But you can’t beat how simple and delicious these are. You could also make them in a mini muffin pan for bite-sized portions!! Perfect for a holiday party!!
Originally posted in 2013. UPDATED Nov 2022. We spiffed up this post with more info and better pictures! No changes to the original recipe.
Crustless Mini Pumpkin Pies
This dessert has all of the flavor and texture of a delicious pumpkin pie with the crust baked right in!
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup Original Bisquick® mix
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 3/4 cup evaporated milk
- 2 teaspoons pumpkin pie spice
- 1½ teaspoon vanilla
- 2 large eggs
- Whipped Cream Topping (optional)
- Melted Semisweet Chocolate (optional)
Instructions
- Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
- In a medium bowl, whisk together first 8 ingredients.
- Divide batter evenly into 12 muffin cups.
- Bake about 20-30 minutes or until muffin tops are golden brown and edges are starting to pull away from sides of pan. Cool in pan. Note, they will sink as they cool. Using a thin knife, loosen sides of pies from pan and remove from pan. Serve cooled or chilled with whipped topping or melted chocolate.
Notes
To double the recipe: use the whole 12 oz. can of evaporated milk and the whole 15 oz. can of pumpkin, 3 eggs, and increase the spices and vanilla to 3 teaspoons. No change to the sugar is needed.
To Store: Cool completely and store covered in the refrigerator for up to 4 days
To Freeze: Cool completely and wrap tightly in layers of plastic wrap. Then, cover in aluminum foil or an air-tight container for extra protection against freezer burn. Place in freezer for up to one month. Thaw in the refrigerator for a few hours.
recipe slightly adapted from Betty Crocker
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 112Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 36mgSodium: 95mgCarbohydrates: 17gFiber: 1gSugar: 13gProtein: 3g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
Tidymom 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.
Please respect my work, recipes and photographs. If you do use a recipe in your own writing, please give proper credit and link back to the original post.
This look so good! Love it.
I’m so so ready for pumpkin and fall. These mini pies looks so delish!
What an interesting idea and very timely, too. I’m tired of summer food now and so ready for all the fall goodies – pumpkin, apples, soups and stews. Great idea, too, of cooking these in mini-muffin tins.
Hello to the yum! I love all things pumpkin and these look dee-lish. Thanks for sharing!! xo
Pinned! Love these!
Very cute! I agree, pumpkin pie is best served cold.
These are so cute!! I love them and they are the perfect way kick off fall!
Bring on the pumpkin! This can be my first pumpkin dessert!
The mini of anything is just too cute to resist.
This is a great idea, especially for brunch of a party.
Aren’t these adorable and they sound fantastic not to mention easy to make. Who wouldn’t love these little pies. I’m saving these to whip up sometime soon. Thanks for sharing the recipe.
love, need, want!
Love these, Cheryl! So cute and look sooooooo delicious!! 🙂
Those are adorable! I wonder if I can figure out a way to make them low carb. My kids would love me forever.
Cheryl – they look amazing! and gorgeous pictures
I bet they’d be tasty with pecans and caramel on top
LOVED these Cheryl! Shared them on FB 🙂
These are so cute and they tasty too!
These are wonderful! I love the changes you made to the original recipe!!!! I, too, made a change. I always double my recipes and of course, 1 can of pumpkin is shy of 2 cups by 1 oz. So I use 1 oz. of unsweetened applesauce to make up the difference. That way I don’t have to open a second can of pumpkin puree!! They come out perfectly!!! I also make MINI mini pumpkins (bite sized) and fill the cups 3/4 full and bake for 21 minutes. FANTASTIC recipe! Love it! Thanks
Hi! So if I double this recipe I don’t need to double the Bisquick amount to 1 cup? I didn’t see it mentioned but don’t want to mess it up! Thanks.
sorry, yes you would need to double the bisquick
“Amazing write-up!”