And last but not least Soy milk is an option you can also consider. They were very good after defrosting a little while on the counter. I doubled the recipe and used a can of evaporated milk instead if cream. But this way you can have a great texture without relying on evaporated milk or spending all that time on a crust mix. Sure! Add cornstarch to your milk, until you get a thick, creamy texture that’s very similar to evaporated milk. Tradition, For The Most Part, Does String Cheese Melt ? These. My question is “can I freeze what is left over. … After all we want our pie to be great and not just passable. My family goes crazy over pumpkin pie. Pumpkin pie is a Thanksgiving and Christmas staple. Set aside. Pumpkin Pie Recipe Without Condensed Milk Pumpkin Pie Evaporated Milk Fresh Pumpkin Pie Recipe Sugar Free Pumpkin Pie Libby's Pumpkin Best Pumpkin Pie Pumpkin Dessert Pumpkin Recipes Pumpkin Pie Recipe Made With Heavy Cream. But these pumpkin pie cupcakes have changed how I feel about pumpkin pie forever, even if they aren’t really a pie. De-lic-ious Pumpkin Pie Cupcakes. Wondering if they don’t release well without paper. I’ve been looking for a perfect “pumpkin cupcake” recipe, and this is actually NOT it, as far as cupcakes go… But, I read the description and decided it’d satisfy my pumpkin craving nicely, which it did. I made it exactly as written except for subbing egg nog for the milk. Adding evaporated milk to these pumpkin pie cupcakes does a few things. The tops seemed to be done, but the bottom had a mushy texture. Serve topped with whipped cream. Thanks for the yummy looking recipe! Old Fashioned Maple Pumpkin Pie (Without Evaporated Milk) Print This old fashioned from scratch pumpkin pie recipe is made with farm fresh ingredients for the perfect creamy taste. One, evaporated milk works as a thickener in the cupcake batter. I’m not a pumpkin pie hater, necessarily, it’s just not at the top of the list of things I’d want to eat for the rest of forever and eating a piece of it at Thanksgiving always leaves me feeling a bit disappointed. I also love your pumpkin cheesecake crumble bars. I made them in mini muffin tins and they made about 44 minis. Thanks so much! Thanks for sharing the recipe, Mel! 1/2 cup (3.75 ounces) granulated sugar They will fall a bit as they cool so don't panic. OMG! What did you use to replace whipping cream in the cupcakes? 2 . An important note: you also need to replace the eggs. BAKE 50 to 55 minutes or until knife inserted one-inch from edge comes out clean. Oh my gracious!!!! I've also subbed in eggnog for the 1/4 cup milk and it gives a subtle, yummy flavor. Total Time: Suppose you or your family are fans of crustless pies. Even so, you’re going to need to thicken it. Hi Hayley – I think pumpkin pie filling would mess up the consistency of the cupcakes…I haven’t tried it to be able to give you a good idea, sorry! 1/4 teaspoon baking soda Thanks again, Mel! I avoid all things processed whenever possible. Thank you, its a keeper. They taste just like pumpkin pie filling, but are sturdy enough to eat with your hands. Mine were wet at 20 minutes, but 25 was just right. You can use aquafaba for the eggwhites, but the only way to replace egg yolks is cornstarch and a fat or oil. Line a cupcake/muffin tin with paper liners. I refer to them as little or mini in the post since they are smaller than a big ol’ pumpkin pie. While, they are baked in a muffin tin and they kind of look like a cupcake, the texture isn’t cakey and crumbly. Sweetened Whipped Cream: In a separate bowl, whisk together the flour, pumpkin pie spice, salt, baking soda and baking powder. Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners and lightly grease the bottom and sides of the liners with nonstick cooking spray. Happy Thanksgiving! In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, eggs and egg yolk, vanilla, cream, and milk until smooth. Mostly, I love dark chocolate and joggers (not jogging). Those are absolutely, unbelievably, undeniably delicious! 2 teaspoons ground cinnamon 5. Like we mentioned above evaporated milk is mostly chosen due to personal preference, in this case due to it’s reduced amount of water. (15-oz.) We have made sure our recipe still grant the same texture as any other pumpkin pie. If people want a crust, I put a store bought ginger snap in the bottom of the muffin liner. The texture of these cupcakes looks amazing, and I love that they’re topped with whipped cream! Add egg, pumpkin and evaporated milk. Pumpkin pie cupcakes are very moist so the best way to store them is in an airtight container in the refrigerator. The pie I made without any evaporated milk looked clunky but tasted good. 2 large eggs 1 hour large eggs. Hi – do you think I could use whole milk instead of whipping cream in the cupcake? Cupcake Batter: For almond milk this means adding cornstarch as usual but also cutting down on sugar. Will these store well in the fridge? The other thing that struck me was there is not a trace of butter in this recipe. As we’ve seen there’s really no shortage of ways to get the perfect pumpkin pie without relying on evaporated milk. Recipe Source: adapted from this recipe at Baking Bites after my sister Em highly recommended it several years ago. Not minis? Coconut milk usually packs less flavor, or at least it does in its natural presentation. So far we’ve replaced evaporated milk with well, more milk. I haven’t tried that but I think it might work just fine. They will fall a bit as they cool so don't panic.Refrigerate the cupcakes for at least an hour before serving. I think these pumpkin treats stand a good chance of freezing well (without the whipped cream) but I haven’t tried it. Did you ever try it? A lot will depend on your oven – is it gas or electric? I’m going to make it today with gluten free flour. I love seeing all the goodness you are whipping up in your kitchens! Help! I didn’t have cupcake liners, so I just sprayed my muffin tin with cooking spray and they came out of the pan just fine once cool. We always love your food. Loved the whipped cream too. So going for a crustless recipe is totally fine. You are so right that these taste the way you want a pumpkin pie to taste. coconut milk, pie crust, salt, date honey, brown sugar, pumpkin pie spice and 3 more Pumpkin Pie Butter Eat The Gains pumpkin, cinnamon, walnuts, salt, ground cloves, maple syrup and 2 … 20 minutes Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners and lightly grease the bottom and sides of the liners with nonstick cooking spray. Nonstick Muffin Tin {USA Brand} I can’t wait to these Yummies for FHE tonight . My kiddos are off of school today (teacher workday) so we whipped up a batch of these “muffins” for breakfast!!! Think I preferred no liner. Pour into pie crust. These were a pleasant surprise, and super easy, too! All other descriptors aside, they are completely irresistible. I know a few people mentioned they were going to try. Here’s What To Know. We’ll be using one cup of milk and half a cup of cornstarch or crumbs, your preferred option to thicken a pie. When baking a pie, you can easily substitute evaporated milk with regular milk and cornstarch, cream, or yoghurt. When baking a pie, you can easily substitute evaporated milk with regular milk and cornstarch, cream, or yoghurt.Like we mentioned above evaporated milk is mostly chosen due to personal preference, in this case due to it’s reduced amount of water. The cakes take at least 35 minutes and are still a little raw inside. I made this with Pamela’s GF flour, coconut cream and coconut milk and it was amazing in presentation and flavor! Thank you for making me the Sunday dinner rockstar! They were perfect bite-sized pies to go with our thanksgiving dessert. I made these tonight and they were very tasty! The sweetened condensed milk and evaporated milk … Thanks for the great recipe. We’ll be using one cup of milk and half a cup of cornstarch or crumbs, your preferred option to thicken a pie. Did anyone else have this problem? The vanilla flavoring adds to the sugar level so not accounting for it will affect the resulting flavor.eval(ez_write_tag([[336,280],'foodiosity_com-large-leaderboard-2','ezslot_8',127,'0','0'])); Coconut milk is also a popular option amongst various circles, though it usually presents the complete opposite problem. The vanilla flavoring adds to the sugar level so not accounting for it will affect the resulting flavor. I am making a trip tonthengroceey store today. I only like Libby’s pumpkin pie spice ratio of cinnamon, ginger and cloves for the spice mix since that is what I grew up with. One and a half cups of cream can easily replace a can of evaporated milk and won’t affect neither texture nor flavor. So I made them for myself using Truvia Blend, I also did not have milk or cream so I used same amount of evaporated milk for mine. Thanks for another amazing recipe, Mel! No, it’s more creamy and rich and silky and decadent. We hope you’ll find lots of useful info here and the answers to pretty much whatever you’re looking for. (BTW~~ I made them dairy free, using almond milk and vegetable (2/3 to 1/3 ratio) for the heavy cream and just almond milk for the milk.). Explore. Help please! Yes, And Here’s Why, 5 Great Butter Substitutes In Mac N Cheese, Battery VS Free Range Eggs – Main Differences Between Them, Is Cream Cheese Vegetarian ? So much better than pumpkin pie! Glad you liked them! Definitely making this for the Turkey Dinner. Great texture, and so simple to serve. ","position":3,"name":"In a separate bowl, whisk together the flour,...","url":"https:\/\/www.melskitchencafe.com\/amazing-crustless-pumpkin-pie-cupcakes\/#mv_create_1078_3"},{"@type":"HowToStep","text":"Add the dry ingredients to the pumpkin mixture and whisk to blend until well-combined (don't overmix too vigorously with an electric mixer or the cupcakes will crack on top). https://sallysbakingaddiction.com/the-great-pumpkin-pie-recipe If you did and they still stick you might try a different type of liner (like the foil ones as you suggested). I do prefer evaporated milk because it’s so creamy. Ingredients. Can you make the whipped cream ahead of time? It looks great…sounds delicious and I know we will not be able to eat a dozen. Thank you Mel! In a separate medium bowl; combine flour, pumpkin pie spice mix, salt, … What are your thoughts on using cake flour instead of all purpose for these cupcakes? Yolks thicken and enrich a batter, so you need a substitute that will thicken and enrich too. Have they puffed? 1 1/2 cups heavy whipping cream The recipe doesn’t say how many this makes? Do you think I could freeze just the batter? . 1/2 teaspoon each ground cloves, nutmeg and ginger 7. ","position":7,"name":"Refrigerate the cupcakes for at least an hour...","url":"https:\/\/www.melskitchencafe.com\/amazing-crustless-pumpkin-pie-cupcakes\/#mv_create_1078_7"},{"@type":"HowToStep","text":"Dollop a bit of the whipped cream in the center of each cupcake. I’m on my way to the kitchen to make this with my wee one…will keep you posted on the outcome – but you are always spot on and never disappoint!! Instructions. They were delicious, fun, and easy enough for my 6-year-old to do a lot of the work himself. Thanks again! Love these options! Consider yourself nicely shouted at. My cousin said, “this is a $5 cupcake.” He talked them up so much to the other guys in the family they all had to go try one, and the report was that he had not over-hyped them. Someone in the comment thread mentioned they had better luck using the foil liners although I’ve always been fine using the white Reynolds everyday cupcake liners (but greasing them well before filling). While it would be easy to assume that a pumpkin pie without evaporated milk would crumble when we take away the crust that’s not the case at all. Making a great pumpkin pie without evaporated milk is an easy task. I’d try as hard as you can to get them in the fridge – I think they need to be refrigerated. But there again, I think it’s because I’m still on the hunt for perfect pumpkin cupcakes. Pumpkin perfection! Dollop a bit of the whipped cream in the center of each cupcake. Move on over pumpkin pie, these mini pumpkin pie cupcakes are well-deserving of the Thanksgiving table (and quite honestly, probably all year round, especially if we all stock up on our canned pumpkin now that an official shortage has been declared – which coincidentally seems to happen every year around this time). Additional Time: ","position":1,"name":"Preheat the oven to 350 degrees F. Line...","url":"https:\/\/www.melskitchencafe.com\/amazing-crustless-pumpkin-pie-cupcakes\/#mv_create_1078_1"},{"@type":"HowToStep","text":"In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, eggs and egg yolk, vanilla, cream, and milk until smooth. Thank you! I've also subbed in eggnog for the 1/4 cup milk and it gives a subtle, yummy flavor. Have you tried baking them in just a greased and floured muffin tin? We ate them hot with icecream! 2 cups pumpkin puree (or a 15oz can) 1 cup heavy cream 1/2 cup milk 2 eggs, beaten 1/2 cup maple syrup 1 tsp cinnamon 1/2 tsp … PRETTY, PRETTY PLEASE MAKE THEM! I am bringing dessert for my son’s first grade Thanksgiving feast and bite size ones would be perfect! Even on a busy weeknight! eval(ez_write_tag([[250,250],'foodiosity_com-banner-1','ezslot_5',126,'0','0']));eval(ez_write_tag([[250,250],'foodiosity_com-banner-1','ezslot_6',126,'0','1']));The proportions do change however so make sure to note it down. Prep Time 15 minutes. Set aside.In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, eggs and egg yolk, vanilla, cream, and milk until smooth.In a separate bowl, whisk together the flour, pumpkin pie spice, salt, baking soda and baking powder.Add the dry ingredients to the pumpkin mixture and whisk to blend until well-combined (don't overmix too vigorously with an electric mixer or the cupcakes will crack on top).Fill the muffin liners evenly with the batter - the muffin cups will be fairly full. So I’m eating dairy free as my nursing son seems intolerant. It’s easy to add to any recipe and you likely have some at home, so it’s a great alternative. Hi Lisa, these little treats don’t have the same texture as a cupcake, they are much less cakey and more wet inside. If you’d like to amp up the milk flavor be sure to add some powdered milk in the mix. Dairy Options: also, you can substitute 3/4 half-and-half for the whipping cream + milk (I haven't tried subbing in evaporated milk but you could try). Mix dry ingredients together: flour, … Hey Mel- love your website- you make me look good!! Has anyone tried to make this with GF flour?? Does that mean I didn’t cook them long enough? It’s been over 20 min. My mother has celiac and was looking for something instead of a no crust pumpkin pie…. 1/4 cup milk (1% or above) Article by Oak Hill Homestead. Ultimately, I found heavy whipping cream to be the best. If you want to make your pie without those, this recipe is perfect. 2 teaspoons pumpkin pie spice (see note for substitution) I think they could easily be made two days in advance before serving and just refrigerated (I’d top them with whipped cream right before serving). Do you know if it’s okay to not refrigerate them? Set aside. Yes, And Here’s Why, Pumpkin Pie Filling VS Pumpkin Puree – How To Use Both, Why Is Fruitcake So Bad ? Spray the liners with non stick cooking spray. I’ve tried coconut milk whipped cream and the coconut didn’t mesh well with my other flavors, so I’m always a little hesitant. After all evaporated milk is really more of a preference than a need for the recipe so you shouldn’t let it hold you back. If a company made it – no thanks. Is the texture anywhere near pie-like? I am going to sub the flour for almond flour to see if it works. I have the exact same question! However the great news is you likely have all you need at hand. 1 teaspoon salt 6. Yummy! 2 cups of evaporated milk or regular milk ; No dough is needed since there will be no added crust! The flavor stays amazing but you sometimes need a pinch more baking powder or soda to help with rising so the middle doesn’t fall. And still kinda wet/unset/wrinkly looking on the top in the middle. I haven’t but another commenter just reported back that she did and it worked great. Like, I should have opted for the double chocolate stuffed cheesecake or whatever else was offered (although I should stop complaining this very second since nothing has ever stopped me from indulging in more than one dessert at Thanksgiving). One Year Ago: Creamy Tomato-Potato Basil Soup So plain Greek yogurt should be your first pick. In a large bowl, whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk until well combined. ","position":4,"name":"Add the dry ingredients to the pumpkin mixture...","url":"https:\/\/www.melskitchencafe.com\/amazing-crustless-pumpkin-pie-cupcakes\/#mv_create_1078_4"},{"@type":"HowToStep","text":"Fill the muffin liners evenly with the batter - the muffin cups will be fairly full. A combo? We made Foodiosity.com because we are very passionate and curious about food and food stuffs, and we’ve always got a ton of questions. 1: Whisk together pumpkin purée, sugar, eggs, flour, spices and salt in large bowl until smooth and well combined; gradually whisk in evaporated milk.. 2: Fill pie shell with evaporated milk mixture.. 3: Bake at 350°F in bottom third of oven for 60 to 70 minutes or until set.. 4: Let cool completely on rack. The risk with not properly preparing a crust is making the overall texture of your pie more plain. So we’ll need to add cornstarch to make sure the pie still has that perfect consistency. And since we are using cornstarch, we can rely on whole milk again. I love seeing all the goodness you are whipping up in your kitchens! 2/3 cup (3.5 ounces) all-purpose flour Ahhhh! ","position":5,"name":"Fill the muffin liners evenly with the batter...","url":"https:\/\/www.melskitchencafe.com\/amazing-crustless-pumpkin-pie-cupcakes\/#mv_create_1078_5"},{"@type":"HowToStep","text":"Let the cupcakes cool in the pan for about 20-30 minutes. Do I take them out anyway? I subbed Greek yogurt for the cream and lakanto Monkfruit sweeteners for the sugars. Or is it muffin texture. The texture is definitely more like pumpkin pie than it is like a cupcake/muffin. Ooh great!!! Awesome about the freezer no-bake cookies, Julie! 4 to 6 tablespoons cold water For the filling: 1. © Mel You’re my most pinned on pinterest…love your recipes…that you use all natural ingredients is wonderful. Do you know if it’ll make a difference? Save my name, email, and website in this browser for the next time I comment. I’d cut down the baking time to 7-8 minutes and check closely after that. Has anyone made this recipe with gluten free flour? But what if we told you you could go one step further ? AMAZINGLY DELICIOUS! Is that normal? Homemade Pumpkin Pie – all real ingredients – no evaporated milk. I followed the recipe and I feel like I need more than 20 minutes because they seemed a little to wet/gooey on top. I do not have a food scale to weigh. Yield: Could I use pie filling instead? UNLESS you add a thickener. As we said there’s no trick to evaporated-milk-less pie, and you can fully follow your own favorite recipe just by adding these changes. If that’s okay with you then go ahead. And 30 min later they were still gooey on top. Cream is after all made of milk and like evaporated milk it doesn’t have too much water. So I froze them and was able to easily peel off the paper. Yum! Guess I’ll give it a go with out lining. It could be the type/brand of liners used or I suppose cooking time although if you followed the recipe, it should be long enough. I will try foil next time! Even if you were to directly replace evaporated milk with the same amount of regular milk your pie would still come out fine. Our fridge is full of Thanksgiving foods! Can’t wait to try them tonight though. Pumpkin Pie Spice: if you don't have pumpkin pie spice on hand, sub the following (1 1/4 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger). I haven’t tried freezing them so I’m not sure, but I definitely think it’s worth a try (without topping them with whipped cream first). Used a cream cheese frosting i already had on hand no streaks flour... Of weird farm animals and they still stick you might have to tune the if! That enough baking powder to make this with GF oat flour t like the foil me... Thanksgiving feast and bite size ones would be perfect: 1 ingredients into a bowl, combine pumpkin,! Egg yolks is cornstarch and a half cups of evaporated milk or other ingredients you have at hand minutes.Let! 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