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.
Ingredients
Scale
- 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
Instructions
- In a bowl, mix chopped gingersnaps and graham crackers; layer at the bottom of mason jars to form the crust.
- 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.
- Beat cream cheese with heavy cream until smooth, then fold in mini marshmallows.
- Layer the pumpkin filling over the crust in jars, followed by the cream cheese mousse. Repeat layers until jars are filled.
- 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