Instructables
Picture of Cupcake Pumpkin pie
If you are looking to do something a little different for Thanksgiving, this is a great alternative to traditional pumpkin pie. But  you lose none of the taste!
 
 
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Step 1:

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Cupcake pumpkin pie

Supplies:

All purpose flour
baking powder
baking soda
salt

Cinnamon

Nutmeg

Ginger

Canned pumpkin

Evaporated milk

Piping gel

White granulated sugar

Brown sugar

Eggs

Vanilla extract

Food coloring; copper, brown and ivory

Whipping cream

Icing sugar

Piping gel

White chocolate

Almond flavour

Hand mixer

Muffin tin

Spatula

Pie pan

toothpicks

Mixing bowls

Pie plate

Pie server

Muffin liners

Pastry bag

Tips # 5

Step 2:

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Note: When done, the cupcakes should still have a little bit of a 'gooey texture (as shown)

Pumpkin pie cupcakes:

Ingredients:
2/3 cup all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
dash of salt
2
 tsp cinnamon
¼ tsp nutmeg
Pinch of ground ginger
1 15-oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
2 tsp vanilla extract
3/4 cup evaporated milk

Directions:

Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger
In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and evaporated milk until well combined. Add in dry ingredients and whisk until batter is smooth.
Fill each muffin cup with approximately 1/3 cup of batter.
Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
Chill cupcakes before serving. Top with lightly sweetened whipped cream.

Makes 12


Step 3:

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Put all 12 cupcakes into a pie plate (glass or aluminum)
I've never seen that done before! Very creative and it really looks like a pie!