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
- 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.
- 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.
- 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.
- 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.
- Combine Marshmallows and Cream Cheese: Stir the melted marshmallows into the cream cheese until fully combined and smooth.
- 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.
- Chill the Mousse: Refrigerate the mousse for about 1 hour to help it set and thicken slightly, improving texture for layering.
- 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.
- 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.
- 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
