Mini No-Bake Pumpkin Pies Recipe

Bylina Carter
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Introduction

These Mini No Bake Pumpkin Pies offer a delightful and easy way to enjoy the flavors of fall without turning on your oven. Layers of spiced pumpkin filling, creamy mousse, and crunchy crust come together in charming individual servings perfect for any occasion.

The image shows a glass dessert cup with four layers. The bottom layer is a smooth, light brown pumpkin-colored creamy layer. Above it is a thin, crumbly beige layer that looks like crushed cookies or graham crackers. Next is a thick white creamy layer, followed by another light brown creamy pumpkin layer. The top layer is thick white cream, swirled in a soft peak, with a sprinkle of light brown spice, and a whole round cookie stuck into the cream on one side. The glass sits on a white marbled surface with a silver spoon nearby. Photo taken with an iphone --ar 4:5 --v 7

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 (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

  1. Step 1: In a medium bowl, combine pumpkin puree, brown sugar, cinnamon, pumpkin pie spice, ground cloves, and heavy cream. Stir well and set aside.
  2. Step 2: In a large mixer bowl, mix egg whites, cream of tartar, and sugar. Place the bowl over a pot of simmering water (or use a double boiler) and whisk constantly until the sugar dissolves and the mixture reaches 160°F (about 4-6 minutes). Remove from heat.
  3. Step 3: Using a mixer with a whisk attachment, beat the warm egg white mixture on low speed, gradually increasing to high, until soft peaks form (5 to 7 minutes). Set aside.
  4. Step 4: In a separate bowl, blend softened cream cheese with vanilla until smooth.
  5. Step 5: Melt the mini marshmallows in the microwave for 15-30 seconds until soft. Stir the melted marshmallows into the cream cheese mixture until well combined.
  6. Step 6: Add a small portion of the beaten egg whites to the marshmallow mixture and gently fold to combine. Then fold in the remaining egg whites carefully until fully incorporated.
  7. Step 7: Refrigerate the mousse mixture for about one hour to set.
  8. Step 8: To assemble, sprinkle about 1 1/2 tablespoons of the combined graham cracker and gingersnap crumbs at the bottom of each serving jar.
  9. Step 9: Add 2 tablespoons of the pumpkin pie filling on top of the crust layer.
  10. Step 10: Spoon 2 tablespoons of the cream cheese mousse over the pumpkin layer.
  11. Step 11: Repeat the layers (crumbs, pumpkin filling, mousse) once more.
  12. Step 12: Finish by topping with a drizzle of caramel, a sprinkle of cookie crumbs, and whipped cream or your favorite toppings. Chill in the refrigerator until ready to serve.

Tips & Variations

  • Use store-bought graham cracker and gingersnap crumbs for convenience, or crush your own for a fresher flavor.
  • For a dairy-free option, substitute the heavy cream and cream cheese with coconut cream and a vegan cream cheese alternative.
  • Add a pinch of nutmeg to the pumpkin mixture for extra warmth and depth.
  • Mini mason jars or clear cups make beautiful individual servings and are perfect for parties.

Storage

Store the assembled mini pies in the refrigerator covered for up to 3 days. Avoid freezing as it may alter the texture of the mousse. When ready to enjoy, serve chilled straight from the fridge for the best flavor and consistency.

How to Serve

The image shows four clear glass cups filled with a layered dessert placed on a silver tray over a white marbled surface. Each cup has five visible layers starting from the bottom: a crumbly light brown layer, a smooth orange layer, a creamy white layer, another crumbly light brown layer, and a thick orange layer topped with a thick white cream layer. On top of the white cream, there is a swirl of whipped cream sprinkled with light brown powder and a single large round cookie standing upright on one side. In the background, out of focus, there is a small orange pumpkin adding a fall touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pumpkin pies ahead of time?

Yes, you can prepare and assemble them up to 2 days in advance. Keep them covered and refrigerated to maintain freshness.

Is it safe to use raw egg whites in this recipe?

The egg whites are gently heated over simmering water to 160°F, which helps dissolve the sugar and reduces the risk of bacteria, making them safe to consume. If you have concerns, you can use pasteurized egg whites as a substitute.

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Mini No-Bake Pumpkin Pies Recipe

★★★★★

4.7 from 766 reviews
  • Author: lina
  • Total Time: 1 hour 30 minutes (includes chilling time)
  • Yield: 6–8 mini pies 1x
  • Diet: Vegetarian
Print Recipe

Description

These Mini No Bake Pumpkin Pies are a delightful and easy-to-make fall dessert featuring layers of spiced pumpkin puree, creamy marshmallow mousse, and a crunchy graham cracker and gingersnap crust. Perfect for the holidays or any cozy occasion, these individual pies require no baking and come together quickly with simple ingredients and a bit of chilling time.

Ingredients

Scale

Pie 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

Mousse

  • 3 large egg whites
  • 1/2 tsp cream of tartar
  • 1/2 cup (104g) sugar
  • 4 oz cream cheese, softened
  • 1/4 tsp vanilla extract
  • 2 cups mini marshmallows

Crust

  • 3/4 cup chopped gingersnaps
  • 3/4 cup chopped graham crackers

Toppings (optional)

  • Caramel drizzle
  • Additional cookie crumbs
  • Whipped cream

Instructions

  1. Make the Pie Filling: In a medium bowl, combine the pumpkin puree, brown sugar, cinnamon, pumpkin pie spice, ground cloves, and heavy cream. Stir thoroughly to blend the spices evenly into the pumpkin. Set this mixture aside for layering later.
  2. Prepare the Mousse: In a large mixing bowl, combine the egg whites, cream of tartar, and sugar. Place the bowl over a pot or saucepan of simmering water, creating a double boiler setup. Whisk continuously until the sugar dissolves completely and the egg whites warm up to 160°F, about 4-6 minutes. Remove from heat.
  3. Whip Egg Whites: Using a mixer fitted with a whisk attachment, beat the warmed egg white mixture on low speed gradually increasing to high until soft peaks form, which will take 5 to 7 minutes. Set aside once whipped.
  4. Mix Cream Cheese and Marshmallows: In another bowl, beat the softened cream cheese with vanilla extract until smooth. In a separate microwave-safe bowl, melt the mini marshmallows by microwaving for 15 to 30 seconds, until soft and pliable.
  5. Combine Marshmallows and Cream Cheese: Stir the melted marshmallows into the cream cheese until fully combined and smooth.
  6. Fold Egg Whites into Marshmallow Mixture: Gently fold a small portion of the whipped egg whites into the marshmallow mixture to lighten it, then carefully fold in the remaining egg whites until the mixture is homogenous and fluffy.
  7. Chill the Mousse: Refrigerate the mousse for about 1 hour to help it set and thicken slightly, improving texture for layering.
  8. Assemble the Mini Pies: In small jars or serving cups, spoon about 1 1/2 tablespoons of the combined graham cracker and gingersnap crumbs to form the crust layer. Next, add 2 tablespoons of the pumpkin pie filling followed by 2 tablespoons of the cream cheese mousse.
  9. Repeat Layers: Repeat the crust, pumpkin filling, and mousse layers once more for a total of two layers of each component, creating a visually appealing and flavorful mini pie.
  10. Add Toppings and Chill: Finish the top with a drizzle of caramel, a sprinkle of extra cookie crumbs, and a dollop of whipped cream if desired. Refrigerate the assembled mini pies until ready to serve, allowing flavors to meld and the dessert to chill well.

Notes

  • For a safer alternative to raw egg whites, use pasteurized egg whites or an egg substitute suitable for whipping.
  • You can prepare the mousse a day ahead and keep it refrigerated to save time on serving day.
  • Variations can include adding chopped nuts or chocolate chips to the crust for extra texture.
  • These mini pies are best served chilled and should be consumed within 2-3 days for optimum freshness.
  • If you prefer a less sweet dessert, adjust the sugar in the mousse or toppings according to your taste.
  • Prep Time: 20 minutes
  • Cook Time: 6 minutes (warming egg whites)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: pumpkin pie, no bake, mini pies, fall dessert, pumpkin mousse, holiday dessert, easy pumpkin recipe

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