Irresistible Crustless Pumpkin Pie Cupcakes: 5 Easy, Moist Recipes

Crustless Pumpkin Pie Cupcakes have become my go-to comfort treat for busy days. I’m a mom and the creator behind Skiny Taste. I’ve learned dessert should feel like a warm hug. It’s soft, silky, and full of spice. Best of all, these bites skip the crust and dairy. They’re for friends who are dairy-free or gluten-free. This crustless version delivers pumpkin pie magic in cupcake form. Easy to batch, simple to store, and perfect for lunchbox sweetness or a quick Thanksgiving finish. It’s the kind of recipe I reach for when time is short but flavor matters. Read on to see how these little cups came to life in my kitchen. You can make them yours in minutes.

What Make This Recipe It Special

Crustless Pumpkin Pie Cupcakes are my answer when mornings sprint by and life stays busy.

Dessert should feel like a warm hug, even on chaotic school days.

This crustless version bakes fast, travels well, and fits lunchbox sweetness.

I lean on pantry staples—pumpkin purée, coconut milk, and gluten-free flour.

Silky texture and warm spices meet a no-crust charm in cupcake form.

It’s perfect for busy moms, picky eaters, and dairy-free or gluten-free guests, Crustless Pumpkin Pie Cupcakes.

Plus, the texture stays silky after chilling, so you can plan ahead.

Grab a batch, chill, then serve whenever craving strikes, with a dollop.

Crustless Pumpkin Pie Cupcakes: The Story Behind This Recipe

• I built this recipe for busy mornings, after-school chaos, and quick meals that still feel special.
• Crustless by design, it bakes faster, portions easily, and avoids crust-drying edges.
• It relies on pantry staples like pumpkin purée, coconut milk, and gluten-free flour.
• The result is a silky pumpkin pie texture in cupcake form—no crust, no fuss.
• This approach fits a busy schedule while delivering a dessert you’d proudly serve.

A Quick Comfort for Busy Moms

• The batter comes together in minutes; chill time deepens flavor.
• Batch-bake and store for grab-and-go sweetness during the week.
• It’s friendly to picky eaters and those avoiding dairy or gluten, while still indulgent.

Why You’ll Love This Recipe

Crustless Pumpkin Pie Cupcakes are my go-to cozy fix when time is tight but dessert still matters. I love how the silky pumpkin filling and warm spices vibe like pie, yet I can bake them in mini cupcakes in minutes. They travel easily, store well, and accommodate dairy-free and gluten-free eaters without sacrificing flavor or comfort. Plus, batch-baking means I rotate a dozen treats into the week without meltdown moments.

A Pie-Texture Delight Without the Crust

• Silky pumpkin filling with warm spices, texture of a pie, and the convenience of a cupcake format.
• No crust means fewer steps, less hands-on time, and straightforward portion control.

Dairy-Free, Gluten-Free Comfort in Minutes

• Made with dairy-free milk like coconut milk, optional almond flour, and a gluten-free flour blend option.
• Ideal for guests with dairy sensitivities or gluten-free needs, while still tasting indulgent and festive.

Ingredients

Here are the exact ingredients for Crustless Pumpkin Pie Cupcakes, with quick notes on why each is there. Exact quantities are printable at the bottom of the article.

Gather Your Ingredients for Crustless Pumpkin Pie Cupcakes

• 1 can (15 oz) pumpkin purée — the silky pumpkin base that keeps the batter smooth.
• ¾ cup coconut sugar or brown sugar — adds warmth without overpowering spice.
• 3 large eggs — give structure and a creamy custard-like finish.
• 1 cup coconut milk (or any dairy-free milk) — for moisture; dairy-free option keeps it friendly for many readers.
• 1½ tsp cinnamon — the classic pumpkin pie warmth.
• ½ tsp ground ginger — a bright, slightly sharp kick.
• ¼ tsp nutmeg — mellow, cozy aroma.
• ¼ tsp allspice — depth that mimics pumpkin pie personality.
• ¼ tsp salt — enhances all the flavors.
• 1 tsp vanilla extract — a gentle sweetness boost.
• 3 tbsp gluten-free flour blend (or almond flour) — helps set the texture without crust.
• Optional topping: Coconut whipped cream or dairy-free whipped topping — for a luscious finish.

Ingredient Notes and Substitutions

• Gluten-free flour blend can be substituted with almond flour for a grain-free option.
• Coconut sugar can be replaced with brown sugar if you prefer.
• For a richer texture, use full-fat dairy-free milk; for lighter, choose a thinner dairy-free milk.
• If you don’t have coconut sugar, the recipe still works with other sugars.
• Exact quantities are printable at the bottom of the article.

How to Make Crustless Pumpkin Pie Cupcakes

Step 1: Preheat Oven and Prepare Pan

I preheat the oven to 350°F (175°C). I line a muffin tin with paper liners and lightly grease them to prevent sticking. This setup gives crustless cups that rise nicely and pop out cleanly.

Step 2: Whisk Wet Ingredients

In a large bowl, I whisk pumpkin purée, sugar, eggs, and dairy-free milk until smooth. I fold in spices, salt, and vanilla to wake the flavors. The batter should be silky and fragrant.

Step 3: Add Dry Ingredients

I stir in gluten-free flour blend (or almond flour) until fully combined. The batter should be smooth and homogeneous. If it looks a touch thick, I let it rest for a minute to hydrate the flour.

Step 4: Portion into Cups

I portion the batter evenly into muffin cups, filling about ¾ full for a soft dome. A quick tap helps distribute evenly. This yields uniform cupcakes every time.

Step 5: Bake and Check Doneness

I bake for 20–25 minutes until centers are set. I test with a light press; the center should feel firm, not jiggly. If needed, I bake a few minutes longer, then cool briefly in the pan.

Step 6: Chill and Serve

I transfer to a rack to cool completely, then refrigerate for at least 2 hours for best flavor and texture. Top with coconut whipped cream if desired just before serving. These cupcakes stay delicious when chilled and are great for make-ahead treats.

Tips for Success

Texture and Flavor Tips for Crustless Pumpkin Pie Cupcakes

• Use well-pureed pumpkin for a smoother batter.
• Don’t overmix after adding flour; mix just until combined to avoid density.
• Chill time improves flavor and helps the cupcakes hold their shape.

Dairy-Free and Gluten-Free Considerations

• Coconut milk yields a creamy texture; almond milk works too, but texture may be lighter.
• Gluten-free flour blends vary; adjust with a tablespoon of extra flour if very runny.

Equipment Needed

Essentials for Crustless Pumpkin Pie Cupcakes

• Muffin tin with 12 cups (or mini muffin tin)
• Paper liners or nonstick spray
• Mixing bowls and whisk
• Oven thermometer (optional for accuracy)
• Spatula and measuring spoons
• Cooling rack

Practical Alternatives

• Silicone muffin cups for easy release
• An electric hand mixer for quicker blending
• A small ladle for even batter portions

Variations

Almond Milk Version and Evaporated-Milk Substitutions

• I use almond milk as the dairy-free base for Crustless Pumpkin Pie Cupcakes.
• For evaporated-milk-like richness, simmer almond milk until it reduces by half.

Other Flavor Twists

• I love orange zest or a pinch of clove for a seasonal twist.
• Swap half the pumpkin with sweet potato purée for a lighter sweetness.
• Fold in dairy-free yogurt for tang and extra moisture.

Serving Suggestions

Presentation and Pairings

• Serve Crustless Pumpkin Pie Cupcakes chilled or at room temperature, topped with a generous dollop of coconut whipped cream and a light dusting of cinnamon.
• Pair with cinnamon-spiced tea, coffee, or sparkling water with a cinnamon stick; the contrast of cool cream and warm spices makes every bite feel cozy.

Make-Ahead & Meal-Prep Ideas

Make-Ahead and Storing Crustless Pumpkin Pie Cupcakes

I love having Crustless Pumpkin Pie Cupcakes ready to roll. Make-ahead planning saves evenings and keeps flavors bright. With this crustless trick, dessert feels comforting without last-minute chaos.

Bake, chill, and store in the refrigerator for up to 3–4 days. The spices mellow as they rest, and the silky texture holds its shape for lunchbox sweetness or a quick after-school treat.

For longer storage, freeze un-topped cupcakes. Wrap well or freeze in a single layer, then transfer to a bag. Thaw in the fridge and top with coconut whipped cream before serving.

If you love quick dessert prep, bake a double batch and freeze in portions. It’s a scene-cleaner win on busy weeknights—pull out a few, thaw, and you’re done.

To save time, measure and mix dry ingredients in advance; store them in a jar. When you’re ready, whisk with wet ingredients and bake. The batter comes together in minutes.

A sample schedule: bake Sunday, tuck into the freezer for the week, and pull out for potlucks or school events. Crustless Pumpkin Pie Cupcakes stay moist and cozy, no fuss required.

FAQs

Can I use almond milk instead of evaporated milk in pumpkin pie?

Yes, almond milk can be used as a substitute, but evaporated milk provides a richer texture. If substituting, reduce almond milk to a little less than 1 cup or simmer to reduce and thicken to about ¾ to 1 cup equivalent, then proceed.

Can I substitute almond milk for evaporated milk in pumpkin pie?

You can substitute, but for best texture, reduce almond milk by simmering or use a thicker dairy-free option (like coconut milk) to mimic evaporated milk.

How can I make these cupcakes more moist if needed?

Add a tablespoon of dairy-free yogurt or an extra tablespoon of dairy-free milk to the batter. Do not overbake; bake until just set and let them cool in the pan to finish setting.

Are Crustless Pumpkin Pie Cupcakes gluten-free and dairy-free by default?

The recipe is gluten-free when using a gluten-free flour blend (or almond flour) and dairy-free when using coconut milk (or any dairy-free milk). Confirm labels if shopping for ingredients.

Final Thoughts

These Crustless Pumpkin Pie Cupcakes bring the joy of pumpkin pie to a friendly, grab-and-go format. I love how they stay silky when chilled, yet bake up light enough for comfortable portions.

These treats fit a busy schedule, travel well to potlucks, and honor dairy-free and gluten-free friends without sacrificing flavor. May your day feel a little sweeter, your kitchen calmer, and your family happier with each bite. From my kitchen to yours, I’m grateful for the ease, the scent of spice, and the soft crumb that makes every moment feel special. Thank you for cooking with me today, friend.

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