Mini No-Bake Pumpkin Pies

Mini No-Bake Pumpkin Pies are a fun and easy dessert that everyone will love. With their creamy pumpkin filling and fluffy topping, these small treats pack a big flavor punch without the need for baking. Perfect for fall gatherings, these pies are sure to impress your friends and family.

Why Make This Recipe

Making Mini No-Bake Pumpkin Pies is a great way to celebrate the flavors of fall. They are simple to prepare, require no baking, and can be made ahead of time. Plus, they are customizable and make for an adorable presentation in mini jars or dessert cups. Everyone will enjoy these cute and delicious pies!

How to Make Mini No-Bake Pumpkin Pies

Making Mini No-Bake Pumpkin Pies is easy and fun. Follow these steps to create your tasty treats.

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 mixing bowl, combine pumpkin puree, brown sugar, ground cinnamon, pumpkin pie spice, ground ginger, ground cloves, and heavy cream to make the pumpkin pie filling.
In another bowl, whisk the egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue whisking until stiff peaks form.
Gently fold the cream cheese and vanilla extract into the whipped egg whites, followed by the mini marshmallows.
In mini jars or dessert cups, layer the gingersnap cookie crust, followed by the pumpkin pie filling, and top with the cream cheese mousse.
Chill in the refrigerator for a couple of hours before serving. Enjoy!

How to Serve Mini No-Bake Pumpkin Pies

Serve these Mini No-Bake Pumpkin Pies chilled to get the best taste. You can add a sprinkle of cinnamon on top for extra flavor. They are great as individual desserts at a party or for a family gathering.

How to Store Mini No-Bake Pumpkin Pies

Store any leftover Mini No-Bake Pumpkin Pies in the refrigerator. Keep them covered with plastic wrap or in airtight containers to maintain freshness. They can last up to 3 days in the fridge.

Tips to Make Mini No-Bake Pumpkin Pies

Make sure your cream cheese is softened for easy mixing.
Use gingersnap cookies for a delicious crust, but you can also try graham crackers or Oreo cookies.
For a sweeter filling, adjust the sugar based on your taste.

Variation

You can add a layer of whipped cream on top for a classic touch. If you like pecans, consider sprinkling some crushed pecans over the whipped topping for added crunch.

FAQs

1. Can I make these pies ahead of time?
Yes! You can make them a day in advance. Just keep them covered in the fridge until you’re ready to serve.

2. Can I use pumpkin pie filling instead of pumpkin puree?
While you can, it is best to use pure pumpkin puree and add your own spices for better control over the flavor.

3. What can I use instead of egg whites?
You can use aquafaba, the liquid from canned chickpeas, as a vegan alternative to egg whites.