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Oh this cupcake is so delicious! I can’t believe how well these turned out. Have you every had a Pumpkin Pie Cupcake? It’s basically a pie inside a cupcake. Although this recipe sounds very difficult to make and it seems like it would take hours of intensive labor, it is quite the contrary! Let’s just say I had a little help from Mrs. Smith Pies and Mr. Coolwhip.
The inspiration for these pumpkin Pie Cupcakes is my picky 6 year old. She loves cupcakes but is afraid to try new things. As a mom and a chef it’s kind of frustrating make her try out new flavors and textures. Since I knew she wouldn’t eat a pumpkin pie I hid it inside a cupcake. She loved it of course and I did too! It turned out so well that I made extra to serve on Thanksgiving for all the guests.
Thanksgiving is a new Holiday for me, I’ve been living in the States for 12 years but I am new at hosting the event. A couple of years ago, I decided to embrace the American culture by cooking a Thanksgiving feast. Since then, it has become a family tradition that I hope it will pass on to my daughters. My whole family lives in Venezuela and sometimes it’s sad when we can’t be together to celebrate special holidays like I did when I was a child. That’s why want to instill that family closeness and tradition to my girls and when they grow up, I hope they do the same with their children.
Now back to the pie, yes I am hungry. The combination of textures between the smooth and silky pumpkin pie, the creaminess of the cool whip and the saltiness of the crust is amazing. They make a perfect marriage and if you eat them the next day, they will taste even better. Personally I couldn’t resist.
There’s a video below that will teach you step by step on how to make them. If you need new ideas for the Holidays check out the Cooking Up Good website. It has recipes, sweepstakes, loyalty programs, coupons and more!
Hope you can try out my Pumpkin Pie Cupcakes.
Pumpkin Pie Cupcakes
- 1 Mrs Smith Pumpkin Pie thawed
- 1 Tub of Cool whip thawed
- 1 Box of Yellow Cake Mix
- 1/2 Cup of Oil
- 1 Cup of Water
- 3 Eggs
Preheat oven to 350 Degrees F
Place a muffin pan inside a cookie sheet and lined them with cupcake papers
In a bowl, place the cake mix, oil, water and eggs and mix them throughly with a whisk
Using an ice cream scoop, take out balls of the Pumpkin Pie filling. Leave the crust intact
Spoon a little of the cake batter inside each cupcake paper
Drop in Pumpkin balls on top and cover with the remaining batter
Bake for 20-25 minutes or until the tops are brown. While the cupcakes are baking place the Pumpkin Pie crust in the oven as well until browned (25-30 minutes)
Remove cupcakes from the oven and let them cool in a baking rack
Cut the pumpkin pie crust into little pieces
When they are completely cool top with cool whip and pumpkin pie crust crumbles
Refrigerate until ready to serve
And here’s a video that will show you the process step by step :