Pumpkin pie cupcakes

Impossible Pumpkin Pie Cupcakes
2/3 cup all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
1 15-oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
3/4 cup half and half (or evaporated milk)

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 and pumpkin pie spice
In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined. Add in dry ingredients and whisk until no streaks of flour remain and 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.

This cupcake recipe is based on an impossible pie recipe. Impossible pie is a concept that is a popular “back of the box” recipe for baking mixes, like bisquick. These “pies” have a little bit of flour in their mix that turns into a firm, crust-like outer layer around the filling in just the same way as this crustless quiche recipe. I incorporated enough flour and leavening into the cupcake batter that a firmer shell forms around the more custardy pumpkin pie center, make these easy to eat and handle, but delivering that familiar pumpkin pie texture and flavor.

The cupcakes will fall as they cool because of their slightly dense pumpkin pie center, so don’t worry as you seem the start to deflate after you take them out of the oven. I prefer these chilled, just as I like my pumpkin pies. As soon as they’re at room temperature, pop them into the fridge until you’re ready to serve. Serve these topped with some whipped cream and a sprinkle of cinnamon.

Granted, the real pie is a little bit more custardy and I do like the crispness of a good crust on a pie, but you can’t beat the ease of being able to take a portion of pumpkin pie wherever you go. If you have silicone cupcake liners, you’ll be able to pop the mini pies out easily, but they can also be served with regular paper liners (easier to handle).

Crustless Pumpkin Pie recipe

For my dad, Russell and all the other diabetics in my life-namely me cus ITS ALL ABOUT ME !!  At 6.5 carbs a serving you could sit down and eat 2 and a 1/2 slices of pie and still be in a within the 15 carb snack neighborhood. Not that I would advocate eating 2 and 1/2 slices..um no I would never do that!  <slides 2 pie plates under the recliner

Ingredients: 

3/4 Cup Splenda (you could use sugar but that will increase the carbs )

1 Tablespoon Cornstarch 
1 teaspoon Cinnamon 
1/2 teaspoon ground ginger 
1/4 teaspoon ground cloves (may leave out if you don’t like spicy pumpkin pie) 
1/2 teaspoon salt 
2 Large Egg Whites 
1 15 Ounce Can Pumpkin (NOT Pumpkin pie mix, just pumpkin) 
1 Cup Skim Milk 

Directions

1. Preheat oven to 425°F. Coat a round 9 inch pie pan with non stick cooking spray. 
2. In a small bowl, combine Splenda, cornstarch, cinnamon, ginger, cloves, and salt. 
3. In a separate large bowl, beat egg whites well. Stir splenda mixture into the large bowl. Stir 
in the can of pumpkin. Then slowly stir in skim milk. 
4. Stir until all ingredients are uniformly mixed. 
5. Pour into prepared pie pan and bake at 425°F for 12 to 15 minutes. 
6. Reduce temperature to 350°F. Bake pie an additional 30-35 minutes at 350°F. 
7. Remove pie from oven and cool. 
8. Serve immediately or refrigerate until serving.

Nutritional Facts

Yields 8 servings. Each serving contains: 
35 Calories 
0.2g Fat (0.1g Saturated Fat, 0g Trans Fat) 
0mg Cholesterol 
178mg Sodium 
255mg Potassium 
6.5g Carbohydrates ( 0.8g Sugar) 
0.5g Fiber 
2.7g Protein