Description
Delicious Mini No-Bake Pumpkin Pies featuring a creamy pumpkin filling and fluffy topping, 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 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!
Notes
For a sweeter filling, adjust the sugar based on your taste. You can add whipped cream on top for a classic touch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: pumpkin pie, no-bake dessert, fall recipes