Description
Delightful mini no bake pumpkin pies with rich flavors and a creamy filling, perfect for fall gatherings.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
Store in the refrigerator for up to 3 days. Use room temperature cream cheese for easier mixing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 250
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
Keywords: pumpkin pie, no bake dessert, fall recipes, mini desserts