In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, salt and cloves … Not only did it save an immense amount of time, but it also made for a deliciously sweet flavor combo. Mix in the eggs. Pour on top of graham cracker layer. Pour into crust. HOW TO MAKE MINI PUMPKIN CHEESECAKES: Preheat oven to 325F degrees. Test the temperature of the outside of your mixer bowl with your inner wrist instead of the palm of your hand for a more accurate temperature. Enter your name and email and get our newsletter The Monthly Recap delivered to your inbox..... you guessed it, once a month! Normal pumpkin pie usually uses evaporated milk, condensed milk, or cream in the custard part of the pie, but this pie is made with low-fat milk which slashes the calories, but is still so creamy and good and everything you love about pumpkin pie. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, salt and cloves and set aside. Beat cream cheese until smooth. Your information will *never* be shared or sold to a 3rd party. Place stars on a baking sheet lined with parchment paper. Simple, sweet and lightly spiced this pie is perfect with a dollop of whipped cream. On a lightly floured work surface, roll out the pie dough and cut (1 ¾-inch) small star shapes (or desired shape) using a small star cutter. Event Planning. Drizzle 3 tablespoons of melted butter to the graham cracker mixture and pulse until coated and the crust holds together when pinched between your fingers. Brush tops of cupcakes evenly/generously with maple syrup. In a large bowl, using an electric mixer on low-medium speed, beat the butter, sugar and pumpkin until smoothly blended. The next day, mix together 4 oz. The buttercream should be as smooth as possible. Melt butter in microwave in small glass bowl. Ingredients. I leave my butter out on the counter the night before, and then whip up my buttercream the next morning. Pumpkin Cupcakes with Fluffy Maple Cream Cheese Frosting. Mini pumpkin pies with graham cracker crust The crust: 1-1/2 cups graham cracker crumbs (put your crackers in a bag and crush them, or you can be all high-tech and use a food processor) Beat together until well combined. Butter should be room temperature or slightly warmer, but not too warm. Also move Cool Whip to refrigerator and allow to thaw overnight. Let cupcakes cool in their pans on wire racks for 10 minutes, then invert on wire racks to cool completely. Mini Pumpkin Pies without a crust are a creamy, perfectly spiced way to enjoy the best part of the pie. Always be sure the water stays at a simmer for your double boiler and that the bottom of the bowl does not touch the simmering water. Mix until creamy consistency. With only 5 ingredients, the filling of this pie comes together in mere minutes. Add a pinch of cinnamon for spiced flavor if desired. In the bowl of a stand mixer fitted with the whisk attachment, add the sugar, salt, cream and vanilla extract and mix on medium-low speed for about 1 minute or until the sugar has dissolved. Fill a medium saucepan with about 2 inches of water and heat over medium-high heat. Cool the cupcakes completely. Pour mixture into Graham Cracker Pie Crust, spread out evenly, cover with lid, and chill in refrigerator overnight. Enter your name and email and get our newsletter The Monthly Recap delivered to your inbox....you guessed it once a month! Give the batter a final stir by hand with a rubber spatula and evenly divide batter into prepared cupcake pans, filling about two-thirds full. All rights reserved. As for the filling, it’s just a simple mixture of cream cheese, sugar, vanilla, pumpkin pie spice, pumpkin … It’s made with a no-bake graham cracker crust and fresh cinnamon whipped cream. Remove from the oven and let sit for 15 minutes. Add the butter, graham crackers and pumpkin pie spice to the bowl of your food processor, mixture should be moist, but it’s ok if it’s still a little crumbly Add butter to graham cracker mixture and mix with a fork or pastry blender until blended. The batter will be thick. If you’re looking for the perfect No Bake Pumpkin Pie recipe served in a graham cracker crust, this is it! We love this season for so many reasons — including our Pumpkin Pie cupcakes. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. If you make a purchase through one of these links, I do receive commission. Thanksgiving. Log in. In small bowl mix graham cracker crumbs and sugar together. Garnished with nuts, candies or a sprinkle of cinnamon, this cheesecake makes a beautiful Thanksgiving dessert! Before reading our posts, please review our disclaimer. Pipe a buttercream on top of each cupcake. How to Pipe Spiced Buttercream Roses on Pumpkin Cupcakes. Once the water comes to a simmer, place mixer bowl on top making sure the bottom of the bowl does not touch the water. Step 3 Beat cream cheese, white sugar, and brown sugar together in a large bowl until creamy; beat in pumpkin … Whether you don’t like to make or eat crust, or need an easy gluten free Thanksgiving dessert, this crustless recipe is the on you need. Adjust an oven rack to the center position and heat oven to 400 degrees. Whisk together by hand to combine. We start with a super yummy pumpkin cake featuring brown sugar, buttermilk, pumpkin purée and fall spices. Pie buttercream no-bake graham cracker crumbs and press together by hand but not warm. With lid, and then whip up my buttercream the next morning a buttery graham cracker crust and cinnamon. For so many reasons pumpkin pie cupcakes with graham cracker crust including our pumpkin pie recipe served in a large,... Time, scraping the sides of the graham cracker crumbs, sugar and until... 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