Mini No Bake Pumpkin Pies

Indulge in the delightful flavors of fall with these Mini No-Bake Pumpkin Pies. These individual-sized treats are perfect for satisfying your pumpkin pie cravings without the need for baking.

Why Make This Recipe

This recipe is ideal for when you want a quick and easy pumpkin dessert that doesn’t require turning on the oven. The combination of smooth pumpkin filling, creamy mousse, and crunchy crust creates a perfect balance of textures and flavors.

How to Make Mini No-Bake Pumpkin Pies

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 Crust & Assemble

• • Add about 1 1/2 tablespoons of the graham cracker/gingersnap crumbs on the bottom of the jar.

• • Add 2 tablespoons of pumpkin pie filling.

• • Add 2 tablespoons of cream cheese mousse.

• • Repeat layers 1-3. You should have 2 of each layer.

• • Top the jars with a drizzle of caramel, a sprinkle of cookie crumbs and whipped cream, or other desired toppings. Set in the fridge until ready to serve.

How to Serve Mini No-Bake Pumpkin Pies

Serve these mini pies chilled, straight from the fridge for a refreshing and light dessert. Top with additional whipped cream, a sprinkle of cinnamon, or a drizzle of caramel for extra indulgence.

How to Store Mini No-Bake Pumpkin Pies

Store the mini pumpkin pies in the refrigerator, covered, for up to 3-4 days. Make sure to keep them chilled to maintain their freshness and texture.

Tips to Make Mini No-Bake Pumpkin Pies

• • Ensure the cream cheese is softened to room temperature for a smooth and creamy mousse layer.

• • Use fresh egg whites at room temperature for the best results when making the meringue topping.

• • Adjust the spices to your liking for a more personalized flavor profile.

Variation

For a gluten-free version, substitute gluten-free graham crackers and cookies for the crust. You can also customize the toppings with chopped nuts, chocolate shavings, or a dollop of whipped cream.

Mini No Bake Pumpkin Pies

Author: Maria Courses: Desert

Difficulty: Intermediate Prep Time

Servings: 6 Calories: 250

Best Season: fall

Description

Enjoy the essence of fall with these individual-sized Mini No-Bake Pumpkin Pies that are quick to make and perfect for a no-fuss dessert.

Ingredients

Scale

1/2x 1x 2x 3x

Pie Filling

• 15 oz 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

Cream Cheese Mousse

• 4 oz cream cheese, softened
• ¹⁄₄ tsp vanilla
• 2 cups mini marshmallows

Crust

• ³⁄₄ cup chopped gingersnaps
• ³⁄₄ cup chopped graham crackers

Instructions

Make the Crust & Assemble

1. Add about 1 1/2 tablespoons of the graham cracker/gingersnap crumbs on the bottom of the jar.
   Mark as complete
2. Add 2 tablespoons of pumpkin pie filling.
   Mark as complete
3. Add 2 tablespoons of cream cheese mousse.
   Mark as complete
4. Repeat layers 1-3. You should have 2 of each layer.
   Mark as complete
5. Top the jars with desired toppings like caramel, cookie crumbs, whipped cream, and refrigerate until serving.
   Mark as complete

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 250kcal

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Keywords: Mini pumpkin pies, no-bake, fall dessert, pumpkin spice, easy recipe