Mini Pumpkin Pies (Crustless)

I love Thanksgiving for the pumpkin pie. Sure, I like the turkey and mashed potatoes and brussels sprouts, too, but it's really all about the pumpkin pie for me. So I was thrilled to find this recipe for cute little mini pies that - because they don't have a crust - are really quite healthy! (By comparison, people, by comparison.) As far as I'm concerned, this makes it ok to eat (little) pumpkin pie(s) all autumn long. Score!

Start by combining the flour, baking powder, baking soda, salt, ginger, cloves and cinnamon in a large bowl.

In a batter bowl or large measuring cup, combine the pumpkin, sugar,

brown sugar, eggs, vanilla and half and half.

Whisk this mixture thoroughly then add to the dry ingredients.

(Pumpkin mixed with eggs always looks curdled. Don't worry, it's ok.) Whisk the dry and wet ingredients together until smooth then pour/scoop into lined muffin cups.

Bake for 20-25 minutes. Cool in the pan,

then transfer the pies to the fridge to cool. To serve, top with whipped cream or cool whip and sprinkle with a little pumpkin pie spice. And give thanks that you can have a little pumpkin pie today!

One year ago: Winter Squash and Apple Soup
Two years ago: Fish with Boursin Cheese and Tomato
Three years ago: Maple Glazed Pork Tenderloin

Find more great stuff at Wednesday Extravaganza, Full Plate Thursday, Recipe Box, Thursday's Treasures, Foodie Friday, Food on Fridays, Friday Finds, Foodtastic Friday, Foodie Friday (#2), Friday Cuisine.

Mini Pumpkin Pies

2/3 cup white whole wheat flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
1/8 tsp. cloves
1 - 15 oz. can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 eggs
1 tsp. vanilla
3/4 cup fat free half and half

In a medium bowl, combine the flour, baking powder, baking soda, salt and pumpkin pie spice and whisk together to combine. In a large batter bowl, combine the pumpkin, sugar, brown sugar, eggs, vanilla and half and half and whisk together until thoroughly combined. Pour into the dry ingredients and continue to whisk together until smooth and combined.

Fill paper lined muffin cups evenly with the batter and bake at 350 for 20-25 minutes. Let cool in the pan and then transfer to the refrigerator to chill. The pies will deflate a bit as they cool. Serve chilled with a dollop of whipped cream or cool whip sprinkled with pumpkin pie spice.

Serves 12.