Pumpkin Pie Cupcakes
Mini pumpkin pie custards baked in a graham cracker crust and topped with cinnamon whipped cream -- all the pie flavor in cupcake form.
Servings: 12 cupcakes
Calories: 210kcal
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 3 tbsp granulated sugar
Pumpkin Filling
- 15 oz pure pumpkin puree (1 can)
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup evaporated milk
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
Cinnamon Whipped Cream
- 1 cup heavy cream, cold
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1 pinch ground cinnamon, for dusting
Instructions
- Preheat oven to 325°F. Line a standard 12-cup muffin tin with paper liners.
- Stir together the graham cracker crumbs, melted butter, and sugar until it resembles wet sand.
- Press about 1 1/2 tablespoons of the crumb mixture into the bottom of each liner, pressing firmly with the back of a spoon.
- Bake the crusts for 5 minutes, then remove and let cool while you make the filling (leave the oven on).
- Whisk the pumpkin puree, sugar, eggs, evaporated milk, pumpkin pie spice, cinnamon, salt, and vanilla together until smooth.
- Divide the filling evenly among the cups, filling almost to the top of each liner.
- Bake for 18 to 20 minutes, until the centers are just set and jiggle slightly when the pan is nudged.
- Cool in the pan for 15 minutes, then transfer to the fridge to chill for at least 1 hour.
- Beat the heavy cream, powdered sugar, and vanilla to stiff peaks, then pipe or dollop onto each chilled cupcake.
- Dust with a pinch of cinnamon just before serving.
Notes
Store covered in the fridge for up to 4 days; add the whipped cream topping right before serving if making ahead, since it deflates over time. Freeze the baked, untopped custard cups tightly wrapped for up to 1 month.