Everyone loves pumpkin pie. In fact the saying “as American as apple pie” should really be “as American as pumpkin pie” since pumpkins are native to North America and apple pie originated in Germany. Pumpkin pie season is upon us and the time is right to get your fill of the rich, sweet, and spiced delicacy. But why not change it up a bit this year and make these killer Pumpkin Pie Cupcakes? Truthfully these are more like personal mini pumpkin pies than they are cupcakes. Whether you call these pumpkin pie cupcakes or pumpkin pie-lets, you’re going to want to make this recipe over and over and over again this autumn. These heavenly bites of fall flavor come together faster than a traditional pie and they’re much cuter! Think of how lovely it would be to present each guest with their own personal pie at your next meal. They’re also a welcome update to any bake sale or birthday party. In fact I can’t think of a single reason not to make these, as in today!

 

Pumpkin Pie Cupcakes:

Makes a dozen cupcakes.

For the Graham Cracker Crust:

1 cup Graham cracker crumbs (can be purchased or made by blending up crackers in a blender or food processor)

1/4 cup brown sugar

4 tablespoons butter, melted

For the Pumpkin Pie Filling:

12 oz pureed pumpkin

1/2 cup sugar

1 large egg plus 1 yolk

1/2 tsp vanilla extract

2/3 cup evaporated milk

1/2 cup all purpose flour

1 1/2 tsp pumpkin spice (1 tsp ground cinnamon, 1/4 tsp ground fresh nutmeg, 1/8 tsp ground ginger, 1/8 tsp ground allspice, pinch ground cloves)

1/4 tsp salt

1/4 tsp baking soda

1/4 tsp baking powder

Plus whipped cream for topping

1. Preheat your oven to 350°F. Grease a cupcake/muffin tin or spray it with non stick spray. In a medium bowl mix together all of the ingredients for the Graham cracker crust. It should look sandy like in the picture.
2. Using a 1/4 cup measure scoop out some of the crust mixture so the 1/4 cup is halfway full (about 2 TBL worth). Put one half scoop’s worth of crust into each muffin cup. Once you have done this press the crust into the bottom of the pan. I used a small juice glass to make this go faster. Bake these crusts for 5-7 minutes or until the edges turn brown. If you have any left over crust you can squeeze it together in your hands and spread the clumps onto a parchment baking tray and bake it for 7-10 minutes to make a delicious crumble to top ice cream or other baked goods.
3. While the crusts are baking mix together the pumpkin, sugar, eggs, vanilla, and evaporated milk together, whisking until everything is smooth. Add in the remaining ingredients and stir until just combined.
4. Once the crusts are ready allow them 5 minutes to cool. Then scoop the pumpkin mixture on top of the crusts. Make sure not to fill the cups completely, you want to allow about 1/4″ as they will rise and you do not want them to over flow. I used an ice cream scoop to make the scooping go faster.
5. Bake at 350°F for 20 minutes, rotating the pan after 10 minutes. The cupcakes are done when the center has formed a nice dome and is no longer liquid or visibly bubbling. Allow the cupcakes to cool in the pan for at least 30 minutes before attempting to remove them.
   
6. Once completely cooled top with whipped cream and store in the refrigerator until ready to serve.