Pumpkin Pie Cups are mini pumpkin pies, made in a cupcake tin. All the flavors of a traditional pumpkin pie, but made in easy to serve, personal portions. A mini pie for you, for you, for you and for you….mini pies for EVERYONE! No pie slicing required! And this pumpkin pie recipe couldn’t get any easier. Plus it is (accidentally) gluten free!!
I had some extra pumpkin puree left over after making another batch of my Pumpkin Pie Gooey Bars. So of course I couldn’t just throw away perfectly good pumpkin! Pumpkin pie is a favorite dessert by everyone in my family, so I knew there would be no complaints if I made yet another pumpkin treat. And the family definitely loved these cute little Pumpkin Pie Cups.
I made the cookie crust for my pies using Bakeology Gluten Free Vanilla Chai Cookie Bites. So this recipe is gluten free for my gluten free folks out there 🙂 Of course, you can use any cookie (or graham crackers) you want to make your cookie crust, if you aren’t gluten intolerant.
Pumpkin Pie Cups (Gluten Free)
Print RecipeIngredients
- COOKIE CRUST:
- 1/2 cup unsalted butter, melted
- 2-1/2 cups fine cookie crumbs (I used two 6-ounce bags Bakeology GF Vanilla Chai Cookie Bites)
- 1/2 teaspoon pumpkin pie spice
- PUMPKIN PIE FILLING:
- 1/2 cup light brown sugar
- 2 teaspoons pumpkin pie spice
- pinch of salt
- 1 cup pumpkin puree
- 3/4 cup evaporated milk
- 1 egg, room temperature
- 1/2 teaspoon vanilla extract
Instructions
CRUST: Preheat oven to 350-degrees and line one cupcake tin with 12 cupcake liners. Set aside. In a medium bowl, melt the butter in the microwave. Use a fork to stir the cookie crumbs and pumpkin pie spice into the melted butter. Use a medium sized cookie scoop to drop cookie crumbs into the cupcakes liners. Evenly distribute the crumbs between the 12 cupcake liners. Use the back of the cookie scoop to firmly pack the crumbs into the liners.
Bake cookie crumb crust in 350-degree oven for 10-minutes. Remove crust from oven after 10-minutes and let crusts cool completely before starting the pumpkin pie filing.
PUMPKIN PIE FILLING: Preheat oven to 400-degrees. In a medium bowl, add the brown sugar, pumpkin pie spice and salt. Stir until combined. Slowly whisk in the pumpkin puree, evaporated milk, egg and vanilla extract. Whisk until the mixture is smooth and there are no clumps. Fill the cupcake liners to the top with the pumpkin pie filling.
Bake pumpkin pie cups in 400-degree oven for 20-minutes (or until the center has set). Remove pie cups from the oven and let set in the cupcake tin until mostly cool and set, then transfer to a wire rack to cool completely. Refrigerate pie cups in an airtight container.
Notes
Pumpkin Pie Cups stay fresh for 3-4 days when stored in an airtight container in the refrigerator.
I had some extra cookie crusts that I had baked up (and not enough pumpkin pie filling to put in them), so I crumbled the crust to put on top of the Pumpkin Pie Cups! And then added a little Cool Whip too 😉
These Pumpkin Pie Cups are great for Thanksgiving (you can never start planning too early!!) or Christmas….or just because you love pumpkin. So make sure you pin this recipe and share it on Facebook!
XOXO,
Kelly
I have linked this recipe up at the following parties: Foodie Friday, Meal Plan Monday, Pretty Pintastic Party, The Pin Junkie.
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17 Comments
Laura Dembowski (@piesandplots)
October 9, 2018 at 12:02 PMThese look positively addictive!
Kelly
October 14, 2018 at 8:05 AMAwww! Thanks Laura! We definitely ate ALL of them hehehe 🙂 XOXO
Kelsie | the itsy-bitsy kitchen
October 9, 2018 at 2:06 PMI love that they’re individually portioned! This is such a fun idea for Thanksgiving!
Kelly
October 14, 2018 at 8:06 AMThanks Kelsie! And I love the individual portions…easier to serve 🙂
pglooney
October 9, 2018 at 4:37 PMWe both have pumpkin pie on the brain! I love anything in individual size, makes me feel like I can have a bunch of them and it is better than eating a whole pie. LOL
Kelly
October 14, 2018 at 8:07 AMHahahaha right?! I totally agree! Thanks Pat 🙂
juliepollitt
October 9, 2018 at 6:09 PMOh my, these look amazing. I love anything pumpkin.
Kelly
October 14, 2018 at 8:07 AMThanks Julie! XOXO
Leanne | Crumb Top Baking
October 10, 2018 at 11:12 AMIndividual mini desserts are always great for feeding a crowd, especially with the busy holiday season approaching! And love that they are gluten-free!
Kelly
October 14, 2018 at 8:10 AMThanks Leanna! I totally agree!! I love this time of year and all the baking I get to do….not that I guess it differs much from the rest of the year though. Hahahaha
Amy
October 10, 2018 at 3:00 PMThis is the perfect size for a piece of pumpkin pie. It is fun to have them in individual servings in the cupcake papers.
Kelly
October 14, 2018 at 8:09 AMThanks Amy! I hope you have a great rest of the weekend 🙂 XOXO
Lee MacArthur
October 13, 2018 at 9:18 AMVery very nice. Thank you for sharing
Kelly
October 14, 2018 at 8:08 AMThank you Lee! 🙂
Maria Doss
October 15, 2018 at 12:49 PMSuch a fun idea for all holiday parties!! The pies are so perfectly moist and delicious and bonus points for gluten free.
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