Michelle Kwan’s Crustless Pumpkin Pie

by Rachael Ray Show Staff 9:00 AM, December 23, 2014

Aired December 23, 2014

Serves 12

12 foil muffin cups
1 15-ounce can pumpkin purée
1/2 cup milk
4 large eggs, beaten
1/2 teaspoon salt
2 teaspoons maple syrup
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
1/2 teaspoons ground cinnamon
3 tablespoons agave nectar


Preheat oven to 350°F. Line a muffin tin with muffin cups

In a medium bowl, blend all ingredients. Pour into cups.

Bake for 35-40 minutes or until an inserted toothpick comes out clean.