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Sep 24

Crustless Mini Pumpkin Pies

Crustless Mini Pumpkin Pies

The wait is over! I have been waiting on pins and needles, bouncing up and down in my seat excitedly for over a month for it to officially be Fall so I could make these Crustless Mini Pumpkin Pies. The good news is they were totally worth the wait. I was curious as to how these would work without a crust, but the flour in them keeps them firm enough to handle while still allowing for a creamy, pumpkin pie filling texture in the center. I have been craving pumpkin lately (doesn’t Fall do that to everyone?) and these really hit the spot. With very little prep time and only 4 Green, Blue or Purple myWW SmartPoints per mini (normal cupcake-sized) pie, this is an easy, tasty way to enjoy all the pumpkin pie flavors you crave! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!

Crustless Mini Pumpkin Pies

Crustless Mini Pumpkin Pies

These Crustless Mini Pumpkin Pies are easy to make and packed with pumpkin pie flavor!


  • 2/3 cup white whole wheat flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoon pumpkin pie spice
  • 1 (15 oz) can of pumpkin puree
  • ½ cup sugar
  • ¼ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup fat free half and half
  • 12 tablespoons fat free Reddiwhip, or other canned whipped cream


  • Preheat the oven to 350. Line 12 muffin cups with cupcake liners and lightly mist the inside of the liners with cooking spray.
  • In a medium bowl, combine the flour, baking powder, baking soda, salt and pumpkin pie spice and whisk or stir together to combine,
  • In a large bowl, combine the pumpkin, sugar, brown sugar, eggs, vanilla and half and half and stir or whisk together until thoroughly combined. Add the dry ingredients and continue to whisk together until smooth and combined.
  • Fill the muffin liners evenly with the batter and bake for 20 minutes. Let cool in the pan and then transfer to the refrigerator to chill. The pies will deflate a bit as they cool. Serve chilled with a spray of whipped cream on each mini pie.


To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information:
114 calories, 22 g carbs, 16 g sugars, 1 g fat, 0 g saturated fat, 3 g protein, 2 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 piece) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 4 SmartPoints/ Blue: 4 SmartPoints/ Purple: 4 SmartPoints
Weight Watchers Points Plus:
3 per pie (P+ calculated using the recipe builder on weightwatchers.com)
adapted from Baking Bites

Crustless Mini Pumpkin Pies

36 comments on “Crustless Mini Pumpkin Pies”

  1. Two questions… can I use regular flour instead of white wheat, and will they freeze well? I’m the only pumpkin pie lover in my house. Thank you SO much for your yummy recipes!!

  2. You can certainly use regular white flour! I’ve never frozen them but my guess is that they would freeze well. Hope that helps! Enjoy 🙂

  3. Is pumpkin puree the same thing as canned pumpkin like Libby’s or do I need to find something different? Thanks!

  4. Canned pumpkin and pumpkin puree are the same thing – just make sure you buy a can that is just pumpkin, not pumpkin pie filling (which is already seasoned and sweetened).

  5. What great portion control! I think these will replace my traditional pumpkin pie for Thanksgiving this year. Thank you for sharing.

  6. I really want to make the mini pumpkin pies! I have all of the ingredients except for baking powder. Can I just leave this ingredient out?

  7. I just made these and they are so good! I was afraid of overfilling so mine actually made 16.

  8. I made these tonight and they are a-ma-zing!!! Thanks for such a great recipe!!

  9. So glad you loved them! 🙂

    I would definitely include the baking powder.

  10. I made this yesterday BUT my boyfriend can’t have dairy SO, I substituted original almond milk for the half and half. SO SO YUMMY! Thanks for making a slimmed down version of one of my fav things!

  11. Yay, I’m so happy that you were able to make a dairy free substitute so that your boyfriend could enjoy them too. Glad you liked!

  12. Is wheat germ necessary? I’m having a hard time finding it.

  13. I was SOOO excited to make these and they didnt disappoint they are like a mix between pumpkin pie and pumpkin bread!

  14. Erin…did you mean to post your comment on the baked oatmeal? You can make it without the wheat germ.

    @Anonymous – glad you loved them!

  15. Yes! Thank you so much. Sorry. I pulled quite a few recipes from here and wrote down the goods. Yeesh! Also, the lasagna cupcakes I made using your recipe were DELISH! Thanks!

  16. Hi Emily!

    I have been a WW board stalker for awhile and am about to try these as my first Emily Bites recipe! I’m very excited; I have heard great things from the girls on the 20’s boards!

    As a side note, I noticed you are from WNY; I live in Rochester and went to UB for my undergrad. I know it makes me lame, but I thought that was neat 🙂

    I will let you know how my mini pumpkin pies turn out!

  17. Lindsay – that doesn’t make you lame at all! I love finding out that local people are finding out about my blog. It’s a small world, evidently. 🙂

    I hope you like the mini pies! Let me know:)

  18. Hi Emily, I wanted to let you know I used egg beaters (equiv to 2 eggs) and less white sugar and more pumpkin spice and added all spice too! FANTASTIC!! Im not sure if it did anything to the points or not but I did notice they needed to be cooked for 24 minutes instead! But they had so much flavor!! Thought I would share!

  19. Hi Emily, I’m from the 20s board. I made these in October for my coworkers and they loved them. I made them for my family for Thanksgiving but substituted light plain soy milk for the fat free half and half (I needed to make it non dairy) and it was even better!

    My family went crazy over them and were fighting over how many leftovers they each got (I doubled the recipe).

  20. Haha, that’s awesome, Linda! I am mentally picturing a big brawl over them in my head because it makes it funnier :). Glad everyone loved them!

  21. so I made these in chocolate this weekend! yummy! omitted the pumpkin pie spice, added 1/2 cup of cocoa powder (and upped the salt to 1/2 tsp). I sprinkled 1/4 cup of mini chips over the tops – not necessary – I love them and they freeze wonderful! I wrap them individually and they are my favorite treat! love having both the pumpkin and chocoate ones in the freezer! thanks

  22. Sounds yummy, I’ll have to try that!

  23. Even though it’s July I just made a batch! I used soya cream instead of half and half and I put slightly less sugar in than required and topped it up with 2 tbsp of maple syrup.

  24. I just made them but they are not firm on the inside. I’ve cooked them now for 26 minutes and still not firm. Are they supposed to be gooey?

  25. I have to admit, I’m REALLY liking the “mini” factor of this recipe. I cater parties and I’m always looking for good recipes to add to my recipe arsenal. This one is complete perfection!

    I’m sure for the upcoming holiday season… this is going to be a BIG HIT!
    Thanks for sharing it with everybody.

  26. This recipe looks wonderful. Do you think I could use a Sugar Substitute in place of the white sugar and just use 1/4c brown sugar.

  27. I just made these over the weekend and they were AMAZING! Better than regular pumpkin pie, WW or not 😉 Thanks so much for this recipe, I can’t wait to make these again!

  28. HI Emily!! I just found your blog and am so excited I am 7 weeks out from gastric sleeve surgery and cannot wait to make some of your cupcakes..I was sent here by another sleever who told me that your recipes are perfect portions for us!! I bought everything I need for the lasagna cupcakes and these mini muffins but I had a really stupid question before I started baking them…are the ingredients for teaspoons or tablespoons? I’ve noticed some recipes with ingredients for a t or a T…is that to differentiate between the two? sorry if that is dumb but I am not good in the kitchen and dont want to screw them up 🙂 thanks so much for all the great recipes and ideas!!! Lisa

  29. These are SOOOOO GOOD!!!!!! You don’t even miss the crust cause they are that good. The perfect dessert to help stay on track for Thanksgiving dinner.(or any time really). It’s a keeper.

  30. Can skim milk be used for the half and half? Not sure if I would use the rest of the half and half and was trying to be resourceful! thanks!

    • Hi Jacquie,
      I’ve never made these with skim milk so I really can’t say either way. They have a different consistency but I just haven’t tried it. If you do decide to buy the half and half, I have a whole recipe-by-ingredient section in my recipe index and you can click on half and half to see more recipes that use it! Everything from Creamy Chicken and Rice Soup to Pecan Pie Bites: http://emilybites.com/tag/half-and-half

      Hope that helps!

  31. I’ve made these over the years and we love them but I’m wondering if anyone has tried then with gluten free flour? Thanks in advance!

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