Mini No Bake Pumpkin Pies
Mini No Bake Pumpkin Pies are the perfect festive dessert that combines the flavors of fall in a delightful, bite-sized treat. These pies are creamy, delicious, and incredibly simple to make without any baking required. Ideal for holiday gatherings or any autumnal celebration, they embody the classic tastes of pumpkin pie while adding a fun twist.
Why Make This Recipe
This recipe is a win-win for dessert lovers who may be pressed for time or reluctant to turn on their oven during the warmer months. Plus, the creamy texture of the mousse combined with the crunch of the crust makes for an irresistible treat. Mini No Bake Pumpkin Pies are not only easy to prepare, but they also bring the warmth of pumpkin spice to your table, evoking the cozy feelings of the holiday season.
How to Make Mini No Bake Pumpkin Pies
Making Mini No Bake Pumpkin Pies involves three main steps: preparing the pie filling, creating the mousse, and assembling the crust. It’s a straightforward process that results in a delicious dessert everyone will love.
Ingredients
- 15 oz can pumpkin puree
- 5 tbsp brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 2 tbsp heavy cream
- 3 large egg whites
- 1/2 tsp cream of tartar
- 1/2 cup (104g) sugar
- 4 oz cream cheese, softened
- 1/4 tsp vanilla
- 2 cups mini marshmallows
- 3/4 cup chopped gingersnaps
- 3/4 cup chopped graham crackers
Directions
- Make the Pie Filling: In a mixing bowl, combine the pumpkin puree, brown sugar, ground cinnamon, pumpkin pie spice, ground ginger, and ground cloves. Mix until well combined and set aside.
- Make the Mousse: In another bowl, beat the egg whites and cream of tartar until stiff peaks form. In a separate bowl, beat the softened cream cheese, sugar, and vanilla until smooth. Gently fold the pumpkin mixture into the cream cheese mixture, then carefully fold in the beaten egg whites until just combined.
- Make the Crust & Assemble: In a medium bowl, mix the chopped gingersnaps and graham crackers. Press this mixture into the bottom of small serving dishes to form the crust. Spoon the pumpkin mousse mixture on top of the crust and refrigerate for at least 1 hour to set. Once set, top with mini marshmallows before serving.
How to Serve Mini No Bake Pumpkin Pies
These adorable mini pies are best served chilled. You can garnish them with additional whipped cream or a sprinkle of cinnamon for an added decorative touch. Arrange them on a platter for a stunning presentation at your next gathering, and watch your guests delight in these sweet autumn treats.
How to Store Mini No Bake Pumpkin Pies
Leftover Mini No Bake Pumpkin Pies can be stored in the refrigerator. Simply cover the serving dishes with plastic wrap or transfer them to an airtight container. They will maintain their delicious flavor and texture for up to 3 days. However, it’s best to add the mini marshmallows just before serving for optimal freshness.
Tips to Make Mini No Bake Pumpkin Pies
- Ensure your cream cheese is softened to room temperature for easier mixing and a smoother mousse.
- For added texture, consider mixing in chopped nuts into the crust.
- Experiment with flavor by adding a dash of nutmeg or allspice to the filling for a warm, spicy kick.
Variation
If you want to switch things up, try using different types of pie crusts or adding a layer of chocolate ganache beneath the mousse for a decadent treat. You can also turn this recipe into a full-sized pie by using a pie dish and adjusting the chilling time accordingly.
FAQs
Q: Can I use fresh pumpkin instead of pumpkin puree?
A: Yes, you can use fresh pumpkin, but make sure it’s cooked and pureed until smooth before incorporating it into the recipe.
Q: Is it necessary to use egg whites in the mousse?
A: The egg whites add lightness and a fluffy texture to the mousse, but if you’re looking for an egg-free version, consider using a plant-based whipping cream instead.
Q: How long do these pies need to set in the refrigerator?
A: It’s recommended to chill your pies for at least 1 hour for the best texture. However, longer chilling times can also be beneficial for flavor development.
Mini No Bake Pumpkin Pies
Ingredients
For the Pie Filling
- 15 oz 15 oz can pumpkin puree
- 5 tbsp 5 tbsp brown sugar
- 1 tsp 1 tsp ground cinnamon
- 1/2 tsp 1/2 tsp pumpkin pie spice
- 1/4 tsp 1/4 tsp ground ginger
- 1/8 tsp 1/8 tsp ground cloves
For the Mousse
- 2 tbsp 2 tbsp heavy cream
- 3 large 3 large egg whites
- 1/2 tsp 1/2 tsp cream of tartar
- 1/2 cup 1/2 cup (104g) sugar
- 4 oz 4 oz cream cheese, softened Ensure it's at room temperature for easier mixing.
- 1/4 tsp 1/4 tsp vanilla
For the Crust & Topping
- 2 cups 2 cups mini marshmallows Add just before serving for optimal freshness.
- 3/4 cup 3/4 cup chopped gingersnaps
- 3/4 cup 3/4 cup chopped graham crackers
Instructions
Preparation
- In a mixing bowl, combine the pumpkin puree, brown sugar, ground cinnamon, pumpkin pie spice, ground ginger, and ground cloves. Mix until well combined and set aside.
- In another bowl, beat the egg whites and cream of tartar until stiff peaks form.
- In a separate bowl, beat the softened cream cheese, sugar, and vanilla until smooth.
- Gently fold the pumpkin mixture into the cream cheese mixture, then carefully fold in the beaten egg whites until just combined.
Make the Crust & Assemble
- In a medium bowl, mix the chopped gingersnaps and graham crackers.
- Press this mixture into the bottom of small serving dishes to form the crust.
- Spoon the pumpkin mousse mixture on top of the crust and refrigerate for at least 1 hour to set.
- Once set, top with mini marshmallows before serving.
