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3 Pumpkin desserts that will make you forget all about traditional pie

Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...

Mouthwatering non-pie pumpkin desserts change things up for the better at your holiday table

Pumpkin pie is as synonymous with Thanksgiving as turkey, pioneers and cornucopias. As delicious as a creamy slice of pumpkin pie is, sticking to the same old recipes year in and year out can be such a drag. So this year, surprise your friends and family with these three unique, and equally delicious pumpkin desserts.

Each of these desserts has all of the traditional flavors of pumpkin pie (like cinnamon, pumpkin puree and cumin) with other delicious ingredients too, like Greek yogurt, cream cheese and chocolate chips. Plus, each bite size pumpkin treat requires no fork or plate. And for those who are always stuck on dish duty (like I am), this fact alone makes each one necessary this year.

pumpkin pie cupcakes
Image: Claire Gallam/SheKnows

Don't let the name of these fool you — they aren't your ordinary cupcakes. These mini cakes have the same ooey, gooey center as a slice of the famous pumpkin pie. The flour and sugar in the mix form a crust around the center so you get the same texture as a piece of pie. Plus, the top becomes concave while cooling, forming a perfect spot for a dollop of whipped topping.

Pumpkin pie cupcake recipe

Yields 12


  • 2/3 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 (15 ounce) can pumpkin puree
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon almond extract
  • 3/4 cup skim milk
  • Whipped topping and cinnamon for garnish


  1. Preheat the oven to 350 degrees F. Line cupcake wrappers in a muffin pan and coat wrappers with cooking spray.
  2. In a medium bowl, mix together flour, baking powder, baking soda, salt and pumpkin pie spice.
  3. In a larger bowl, combine pumpkin puree, sugar, brown sugar, eggs, almond and milk until fully combined. Add in dry ingredients and mix until no streaks of flour remain and batter is smooth. (Batter will be runny).
  4. Fill liners about 3/4 of the way full and bake for 15-20 minutes, or until cupcakes are brown. Once cooled, add a dollop of whipped topping into the concave center and sprinkle with cinnamon.

Next: Low-fat pumpkin cake bars recipe

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