Mini No Bake Pumpkin Pies

With this easy no-bake recipe, everyone gets a Mini No Bake Pumpkin Pie in a jar all to themselves! These delightful desserts are perfect for fall gatherings, cozy dinners, or just a little indulgence. The combination of crunchy gingersnap crust, spiced pumpkin filling, and creamy mousse makes them irresistible. Plus, they are served in individual jars, adding an extra touch of charm to any occasion.

Why You’ll Love This Recipe

• Effortless Preparation: No baking required! Just layer the ingredients for a quick and easy dessert.
• Individual Portions: Each mini pie is perfectly portioned, making them great for parties or sharing.
• Delicious Layers: Enjoy the delightful contrast of textures—from the crunchy crust to the smooth filling.
• Versatile Flavor: These Mini No Bake Pumpkin Pies can be enjoyed anytime and are perfect for various occasions.
• Kid-Friendly: A fun dessert that kids will love to help make and eat!

Tools and Preparation

Gathering the right tools will make your cooking experience smoother. Here’s what you’ll need to whip up these Mini No Bake Pumpkin Pies.

Essential Tools and Equipment

• Mason jars
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Spatula

Importance of Each Tool

• Mason jars: Perfect for serving individual pies while keeping them fresh and stylish.
• Electric mixer: Makes whipping the cream cheese mousse quick and effortless for a light texture.
• Measuring cups and spoons: Ensures accuracy in ingredient amounts for consistent results every time.

Ingredients

For the Filling

• 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 tarter
• 1/2 cup (104g) sugar
• 4 oz cream cheese, softened
• 1/4 tsp vanilla

For the Crust

• 2 cups mini marshmallows
• 3/4 cup chopped gingersnaps
• 3/4 cup chopped graham crackers

How to Make Mini No Bake Pumpkin Pies

Step 1: Prepare the Crust

1. In a bowl, combine the chopped gingersnaps and graham crackers.
2. Layer this mixture at the bottom of each mason jar to form a crust.

Step 2: Make the Pumpkin Filling

1. In another bowl, mix together the pumpkin puree, brown sugar, cinnamon, pumpkin pie spice, ginger, and cloves until well combined.
2. In a separate bowl, whip together egg whites with cream of tartar until soft peaks form. Gradually add sugar while continuing to beat until stiff peaks form.
3. Fold the whipped egg whites into the pumpkin mixture gently until fully incorporated.

Step 3: Create the Cream Cheese Mousse

1. Beat softened cream cheese with heavy cream and vanilla until smooth and fluffy.
2. Fold in mini marshmallows gently.

Step 4: Assemble Your Mini No Bake Pumpkin Pies

1. Layer the pumpkin filling over the crust in each jar.
2. Top with a layer of cream cheese mousse.
3. Repeat layers until jars are filled to the top.

Step 5: Chill Before Serving

Refrigerate for at least two hours before serving to let flavors meld together. Enjoy your delicious Mini No Bake Pumpkin Pies!

How to Serve Mini No Bake Pumpkin Pies

Serving Mini No Bake Pumpkin Pies can be as fun and creative as making them. These delightful desserts are perfect for various occasions, and you can customize the presentation to suit your style.

Individual Jars

• Use small mason jars for a charming look. Each guest gets their own portion, making it a personal treat.

Toppings Bar

• Set up a toppings bar with options like whipped cream, chopped nuts, or caramel sauce. This allows everyone to personalize their Mini No Bake Pumpkin Pie.

Seasonal Garnishes

• Add seasonal garnishes such as cinnamon sticks or fresh sage leaves on top of each jar. These add a festive touch and enhance the flavor profile.

Dessert Platter

• Arrange several jars on a decorative platter for a beautiful dessert display. This is perfect for parties or gatherings.

Pair with Coffee

• Serve these pies alongside freshly brewed coffee or spiced chai. The warm drinks complement the coolness of the pumpkin pies perfectly.

Kids’ Party Treats

• Make Mini No Bake Pumpkin Pies a feature at children’s parties. They are easy to eat and can be made more appealing with fun decorations.

How to Perfect Mini No Bake Pumpkin Pies

To create the perfect Mini No Bake Pumpkin Pies, follow these simple tips that will elevate your dessert game.

• Use Fresh Ingredients: Always opt for fresh pumpkin puree if available. It enhances the flavor compared to canned options.
• Chill Properly: Allow enough chilling time before serving. This ensures that the mousse sets well and the flavors blend beautifully.
• Whip Cream Cheese Well: Ensure your cream cheese is softened and whipped until creamy. This avoids lumps in your mousse texture.
• Layer Carefully: When assembling, layer slowly to keep each component distinct. This adds visual appeal when served in jars.
• Taste as You Go: Adjust sweetness based on personal preference by tasting the filling during preparation.
• Experiment with Spices: Feel free to tweak spices according to taste. Adding nutmeg or allspice can give it a unique twist.

Best Side Dishes for Mini No Bake Pumpkin Pies

Pairing side dishes with Mini No Bake Pumpkin Pies enhances the overall experience. Here are some delightful options:

1. Spiced Apple Cider: A warm drink that complements the pumpkin flavors wonderfully, perfect for fall gatherings.
2. Pecan Pie Bites: Miniature versions of classic pecan pie provide a contrasting texture and flavor profile, adding variety to your dessert table.
3. Cinnamon Sugar Donuts: These fluffy treats bring an extra sweetness that pairs nicely with pumpkin desserts, great for brunch settings.
4. Roasted Sweet Potatoes: Their natural sweetness echoes the flavors of pumpkin and adds a savory element to your meal.
5. Fruit Salad: A refreshing fruit salad balances out the richness of the pies with its lightness and acidity.
6. Cheese Platter: A selection of cheeses such as brie or goat cheese offers a savory contrast that enhances the sweet profiles of the pumpkin pie jars.
7. Chocolate Mousse Cups: For chocolate lovers, these cups add decadence while keeping within the dessert theme.
8. Caramelized Brussels Sprouts: A unique yet delicious side dish that brings an unexpected savory touch to your sweet dessert spread.

Common Mistakes to Avoid

Avoiding common mistakes can make your Mini No Bake Pumpkin Pies turn out perfectly. Here are some pitfalls to watch for:

• Skipping the chilling time: Make sure to let the pie layers chill for at least two hours. This helps them set properly and enhances the flavors.
• Using stale cookies: Fresh gingersnaps will make a big difference in taste and texture. Always check the expiration date before using.
• Overmixing the cream cheese: Mixing too long can lead to a runny filling. Blend just until smooth for a perfect consistency.
• Not measuring ingredients accurately: Use proper measuring tools to ensure you have the right amounts. Precision is key in dessert recipes.
• Ignoring flavor adjustments: Taste your filling before serving. Adjust spices or sweetness as needed to suit your preferences.

Storage & Reheating Instructions

Refrigerator Storage

• Store in airtight containers for up to 3 days.
• Keep layers separate if possible, so they don’t get soggy.

Freezing Mini No Bake Pumpkin Pies

• Freeze in individual jars or containers for up to 2 months.
• Allow them to cool completely before freezing.

Reheating Mini No Bake Pumpkin Pies

• Oven: Preheat oven to 350°F (175°C). Warm pies for about 10 minutes, covered with foil.
• Microwave: Heat in short bursts of 15-20 seconds until warm, checking frequently.
• Stovetop: Place in a pan over low heat, stirring gently until warmed through.

Frequently Asked Questions

Here are answers to some common questions about Mini No Bake Pumpkin Pies:

How can I customize my Mini No Bake Pumpkin Pies?

You can add different spices like nutmeg or swap gingersnap cookies for other types of cookies, such as Oreos or graham crackers.

Can I make these Mini No Bake Pumpkin Pies gluten-free?

Yes! Use gluten-free gingersnap cookies and make sure all other ingredients are certified gluten-free.

How long do Mini No Bake Pumpkin Pies last?

When stored properly in the refrigerator, they should last about 3 days, while frozen ones can last up to 2 months.

Are Mini No Bake Pumpkin Pies suitable for kids?

Absolutely! These pies are fun and easy to eat, making them a great treat for kids at any gathering.

Can I prepare these pies ahead of time?

Yes! You can assemble them a day in advance and keep them chilled until ready to serve.

Final Thoughts

These Mini No Bake Pumpkin Pies are not only delicious but also versatile. Perfect for gatherings or a sweet treat at home, they can be customized with various toppings and flavors. Try this easy recipe today and enjoy a delightful dessert!

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Mini No Bake Pumpkin Pies

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• Author: Jennifer
• Total Time: 20 minutes
• Yield: Makes about 6 servings 1x

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Description

Indulge in the flavors of fall with these delightful Mini No Bake Pumpkin Pies! Perfectly portioned in charming jars, these desserts combine a crunchy gingersnap crust with a spiced pumpkin filling and a creamy mousse that will make your taste buds sing. Ideal for cozy gatherings or an everyday treat, this easy no-bake recipe is sure to impress both family and friends. With minimal effort required, you can whip up these individual delights in no time. Serve them at your next event or enjoy them as a sweet escape on a quiet evening.

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Ingredients

Scale 1x2x3x

• 15 oz 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 (104g) sugar
• 4 oz cream cheese, softened
• 1/4 tsp vanilla
• 2 cups mini marshmallows
• 3/4 cup chopped gingersnaps
• 3/4 cup chopped graham crackers

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Instructions

1. In a bowl, mix chopped gingersnaps and graham crackers; layer at the bottom of mason jars to form the crust.
2. Combine pumpkin puree, brown sugar, and spices in another bowl. In a separate bowl, whip egg whites until stiff peaks form; fold into the pumpkin mixture.
3. Beat cream cheese with heavy cream until smooth, then fold in mini marshmallows.
4. Layer the pumpkin filling over the crust in jars, followed by the cream cheese mousse. Repeat layers until jars are filled.
5. Chill for at least two hours before serving.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No Bake
• Cuisine: American

Nutrition

• Serving Size: 1 jar (150g)
• Calories: 230
• Sugar: 18g
• Sodium: 160mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 30mg