Last year I made a pumpkin pie for the very first time (see it here on the blog), and while I was extremely happy with how it turned out because of the "crust work" that I did on that pie I did find the pie filling to be the tastiest part. Let's be real, a pie's filling is why we eat pie. The filling is what makes the pie and it's usually the most delicious bit of the pie. The crust is just the casing. So I had the idea of making pumpkin pie without the crust, sort of like having the icing on a cake without the cake.
I made a pumpkin pie filling and then poured the batter in cupcake cups in a cupcake tin. It was quite the experiment and I had no idea if it would work or the batter would hold once baked. But to my surprise it turned out quite well. It is possibly one of the easiest bakes I've ever made, you'll see below in the recipe how simple it actually is. All in all I conclude it as a successful experiment.
Pumpkin Pie Cupcakes
- 425 grams (one tin) pumpkin purée
- 397 grams (one tin) of sweetened condensed milk
- 2 eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 90 grams flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Heat oven to 175°C.
Mix everything together in a bowl. Pour batter into cupcake cups in a cupcake tin (to hold their shape). Bake for about 20 minutes.
Leave to cool completely and refrigerate for at least 30 minutes before serving. Serve with whipped cream and some sprinkled cinnamon on top.