• 20150916_185414

Pumpkin Pumpkin Pumpkin… I know its all been done to death. Today we relish with a sigh and an once of excitement over pumpkin flavored anything.. Pumpkin has taken over the fall season in every aspect possible.but lets be real for a minute. what other flavor are we going to use to celebrate fall. I’m not going to lie. I love Pumpkin Pie and Pumpkin Rolls and Pumpkin Coffee. so this post seemed inevitable.

Little Pumpkin Pie

So this year I am Experimenting with something new. White Pumpkins otherwise know as lumina or cotton candy pumpkins. White Pumpkins are becoming more and more popular fro autumn decor. I decided to try and bake with it. I roasted the pumpkin to make a fresh white pumpkin puree (you can see how I did that here). I wanted to do something other then a traditional pumpkin pie. I stumbled across a recipe for pumpkin muffins that made me think of using the muffin tin but making mini crust-less pies instead. The cupcake pies turned out wonderful and delicious, not quite as white as I was hoping. I was very impressed with the flavor and texture of the mini Pumpkin pies. I topped them with a whipped cream so good you will want to lick the bowl clean. This recipe can also be made with regular orange pumpkin puree.

Pumpkin Pie

  • White Pumpkin Pie Cupcakes 
  • 2 cups White pumpkin puree (Recipe here)
  • 2 tsp pumpkin spice
  • 1¼ tsp baking powder
  • ¼ tsp salt
  • ⅔ cup flour
  • ¾ cup heavy cream
  • 1 tsp vanilla
  • 2 eggs
  • ¾ cup sugar
  • Cream Cheese Whipped Cream
  • 4 ounces cream cheese
  • 1 teaspoon vanilla
  • 1/2 cup powdered sugar
  • 1 cup heavy cream
  • Preheat the oven to 350 F.
  • Grease 12 cup cupcake pan.
  • In a bowl stir together flour, pumpkin spice, salt, baking powder and baking soda.
  • Mix the pumpkin puree with sugar, eggs, vanilla and evaporated milk
  • Add dry ingredients in the mixture and mix until it’s evenly combine.
  • Fill the pan with ⅓ cup of the mixture in each cup.
  • Bake for 30 – 40 minutes.
  • Cream Cheese Whipped Cream
    1. Electric mix cream cheese and vanilla smooth.
    2. Whisk in sour cream.
    3. Add sugar.
    4. Add cream slowly until desired consistency.
    5. Pop in fridge to firm it up for a little while. Pipe it if you’d like to.
  • Let the cupcakes cool in the pan for 20 minutes than remove them from the pan and let them cool completely. Store them in the fridge.
  • Top the cupcakes with whipped cream and dusted with cinnamon or pumpkin pie spice on top before serving.

Pumpkin Pie