This time of year really gets me craving all those wonderful fall desserts like apple pie, apple crisp, caramel bars, and yes, pumpkin pie. Dairy Queen, of course always seems to get me with their pumpkin blizzards. Since they came out with the mini’s they are the perfect little treat. I am a big fan of snack size anything. It gives me my little piece of heaven without all the guilt. That’s where these little gems come in. Your own little pumpkin pie, without the crust that you can just pick up and eat. No mess and all goodness. Thanks Pinterest for another great recipe!
Mini Crustless Pumpkin Pies
1 15oz. can pumpkin pie filling, 1/2 C sugar, 1/4 C brown sugar, 2 LG. eggs, 1 tps. vanilla, 3/4 C evaporated milk, 2/3 C flour, 2 tsp. pumpkin pie spice, 1/4 tsp. salt, 1/4 tsp baking powder, and 1/4 tsp. baking soda.
Preheat oven to 350 degrees. Spray a cupcake tin. DON’T USE PAPER CUPCAKE LINERS OR YOU WILL HAVE A HECK OF TIME TRYING TO GET THESE OUT! They pop out really easy as long as you spray.
Mix pumpkin, sugar, brown sugar, eggs, vanilla, and milk. Add flour, pumpkin, spice, salt, baking powder, and baking soda to mixture. Fill each muffin cup almost 3/4 full. Bake for 20 minutes. Cool for 20 minutes. Remove from pan and put in fridge to cool completely. Top with whipped cream and sprinkle with more pumpkin pie spice. Make 18