Crustless Pumpkin Pie (Thanksgiving)

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 12 Cupcakes

I will serve this on Thanksgiving for sure! This will be the best pie you will ever have. I kid you not! Every bite of this heavenly treat is so good! Feel free to tweak this recipe a little and give it your take. Have a wonderful day, friends!

Ingredients:

15 oz can pumpkin puree

½ c granulated sugar

¼ c lightly packed brown sugar

2 large Eggs

1 large Egg yolk

1 tsp pure vanilla extract

¾ c canned coconut milk

½ c gluten-free all-purpose flour blend

2 tsp pumpkin pie spice

½ tsp salt

¼ tsp baking soda

¼ tsp baking powder

Coconut Milk Whipped Cream:

I use So Delicious CocoWhip

Directions:

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Line with paper liners a muffin pan and apply the cooking spray.

Step 3: In a large mixing bowl, add in the pumpkin, eggs, egg yolk, coconut, vanilla, brown sugar, and granulated sugar. Beat until well combined.

Step 4: In a separate mixing bowl, add in the pumpkin pie spice, flour blend, baking soda, baking powder, and salt. Sift until well mixed.

Step 5: Transfer the dry ingredients into the wet ingredients and stir until well mixed.

Step 6: Transfer the batter into the prepared muffin pan.

Step 7: Place inside the preheated oven and bake for 25 minutes or until done.

Step 8: Remove from the oven and allow the pan to cool at room temperature for 30 minutes.

Step 9: Place it inside the fridge to chill for at least 1 hour.

Step 10: Top the cupcakes with regular whipped cream or coconut milk.

Step 11: Serve and enjoy!

Notes:

Make sure not to use refrigerated coconut milk instead of a canned one.

Nutrition Facts:

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