These cute little mini crustless pumpkin pie bites are no-fuss, super easy, and the perfect addition to your Thanksgiving dessert repertoire!
Tis the time of year to buy pumpkin. Lots and lots of pumpkin. Y’all, this is what makes fall so awesome – after all, here in Texas, we don’t have the beautiful fall foliage to look at. 😉
And sometimes, when the kids are being rambunctious while you’re shopping for said pumpkin, you pick up the wrong can.
Yup. I goofed. Usually, when I’m buying canned goods, I like to stick to single ingredients cans, so that I can control the ingredients that I put with them.
In the case of canned pumpkin, I can control the type of sugar (and how much of it) the I use. plus, let’s face it, it’s cheaper than canned pumpkin pie mix.
But… I don’t know about you, but just because it’s idea, doesn’t mean I’m going to let it go to waste! After all a bit of refined sugar isn’t the end of the world – and it is sugar (I’d probably feel differently if it was sweetened with corn syrup).
And you know what? All those pre-mixed ingredients cut my prep time for these scrumptious little pie bites in half because I didn’t have to get out, and put away a hundred different spices, salt, and sugar. Can’t complain about that!
Mini Crustless Pumpkin Pie Bites
- Preheat oven to 350º
- Mix first four ingredients until well combined.
- Fill 18 greased muffin tins to within 1/4 inch of the top
- Top with pecan half
- Bake for 35 minutes, or until pies begin to pull away from edges of tins.
- Let cool before removing from tins with a spoon or rubber spatula.
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