Mini Crustless Pumpkin Pies

I made these for the first time for Thanksgiving and they were a huge hit! They were made with a muffin tin and super easy. If you’re like my husband and like pumpkin pie but not the crust, give these a try next time you sign up for dessert!

INGREDIENTS:
– 15 oz pure pumpkin puree
– 3/4 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 3/4 cup evaporated milk
– 2/3 cup all purpose flour
– 2 tsp pumpkin pie spice mix
– 1/4 tsp kosher salt
– 1/4 tsp baking soda
– 1/4 tsp baking powder
– whipped cream for topping

DIRECTIONS:
Preheat oven to 350 and line muffin tin with cupcake liners (I used a silicone pan and didn’t need to do this).
In a large bowl combine pumpkin, sugar, eggs, vanilla extract, and evaporated milk and whisk until smooth.
In a separate bowl combine flour, pumpkin pie spice, salt, baking soda and baking powder and whisk until combined.
Pour dry mixture unto pumpkin mixture and mix until combined.
Use a cookie scoop and scoop batter into prepared muffin tin, filling at least 1/3 full as they will deflate a little while cooking.
Bake for 20 minutes. Let cool in pan for about 30 minutes. Transfer to a tray and refrigerate for 30 minutes.
When ready to serve, top with whipped cream and sprinkle with pumpkin pie spice.