Mini No Bake Pumpkin Pies
Mini No Bake Pumpkin Pies are a festive dessert that combines pumpkin flavors in a creamy, bite-sized treat without the need for baking.
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.
Notes
Leftover Mini No Bake Pumpkin Pies can be stored in the refrigerator for up to 3 days. Cover with plastic wrap or transfer to an airtight container. Consider garnishing with whipped cream or a sprinkle of cinnamon before serving. Experiment with adding chopped nuts into the crust for added texture, or incorporate a dash of nutmeg for extra flavor.