Mini No Bake Pumpkin Pies

Introduction

Mini No Bake Pumpkin Pies are a delightful treat that captures the essence of fall in a cute and easy format. These little pies combine the rich flavors of pumpkin with a creamy filling and a crunchy crust. They are perfect for any gathering or just as a fun dessert at home.

Why Make This Recipe

Making Mini No Bake Pumpkin Pies is a great way to enjoy fall flavors without turning on the oven. They are simple to prepare, require no baking, and are perfect for people of all ages. Plus, these mini pies can be made in advance and served chilled, making them a convenient dessert option for busy days or special occasions.

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 sugar
4 oz cream cheese, softened
1/4 tsp vanilla extract
2 cups mini marshmallows

Directions :

In a bowl, combine pumpkin puree, brown sugar, cinnamon, pumpkin pie spice, ground ginger, ground cloves, and heavy cream to make the pumpkin filling.
In another bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff peaks form.
In a separate bowl, mix softened cream cheese with vanilla extract until smooth.
Gently fold the whipped egg whites into the cream cheese mixture, then fold in mini marshmallows.
In jars, layer the gingersnap cookie crust, pumpkin filling, and cream cheese mousse.
Refrigerate for at least 2 hours before serving.

How to Serve Mini No Bake Pumpkin Pies

Serve these Mini No Bake Pumpkin Pies chilled. You can enjoy them straight from the jar or arrange them on a platter for a fun presentation. For an extra touch, top them with a sprinkle of cinnamon or whipped cream.

How to Store Mini No Bake Pumpkin Pies

These mini pies can be stored in the refrigerator for up to 3 days. Keep them covered to maintain their freshness. If you make them in jars, you can easily grab one for a quick snack.

Tips to Make Mini No Bake Pumpkin Pies

Make sure the cream cheese is at room temperature for easy mixing.
Whip the egg whites until they are stiff for a fluffy texture.
For a crunchier crust, crush the gingersnap cookies finely.
Feel free to adjust the spices to your taste for a more personalized flavor.

Variation

You can experiment with different flavors by adding chocolate chips to the cream cheese mousse or using a different type of cookie for the crust, like Oreos or digestive biscuits.

FAQs

Q1: Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Make sure to cook and blend it until smooth before using it in the recipe.

Q2: Do I have to use egg whites?
The egg whites help to create a light and airy mousse. However, if you prefer, you can use whipped cream instead for a simpler version.

Q3: Can I freeze Mini No Bake Pumpkin Pies?
Freezing is not recommended as it may affect the texture. It’s best to enjoy them fresh or stored in the refrigerator.