Just like pumpkin pie without the tasteless crust!
This started out as a little experiment. I love pumpkin pie, but I don't necessarily think that the crust adds much to it! We all know that the filling is what we're here for.
Why not bake these crustless pumpkin pie cupcakes!
Heat oven to 175°C.
Mix all the ingredients together in a bowl.
Pour batter into cupcake cups in a cupcake tin (to hold their shape).
Bake for about 20 minutes.
Leave to cool completely and refrigerate for at least 30 minutes before serving. Serve with whipped cream and some sprinkled cinnamon on top.