Mini No Bake Pumpkin Pies

Introduction

Experience a delightful twist on the classic pumpkin pie with these Mini No Bake Pumpkin Pies in jars! This easy, no-bake recipe features layers of crunchy gingersnap cookie crust, spiced pumpkin pie filling, and a silky cream cheese mousse, making it perfect for individual servings at any gathering. Whether it’s Thanksgiving or a fall celebration, these mini pies are sure to impress your guests and satisfy their sweet tooth.

Detailed Ingredients with measures

For the Pumpkin 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

For the Cream Cheese Mousse:
– 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

Prep Time

Preparation time for these mini no bake pumpkin pies is approximately 30 minutes.

Cook Time, Total Time, Yield

These pies do not require cooking. The total time, including preparation and refrigeration, is about 4 hours. This recipe yields approximately six individual servings. Enjoy crafting these delightful desserts for your next event!

Detailed Directions and Instructions

Prepare the Pumpkin Pie Filling

1. In a large mixing bowl, combine the 15 oz can of pumpkin puree with 5 tbsp of brown sugar, 1 tsp of ground cinnamon, 1/2 tsp of pumpkin pie spice, 1/4 tsp of ground ginger, and 1/8 tsp of ground cloves.
2. Mix the ingredients until they are well combined and smooth.
3. Stir in 2 tbsp of heavy cream to add richness to the filling. Set aside.

Make the Cream Cheese Mousse

4. In a separate bowl, beat 3 large egg whites and 1/2 tsp of cream of tartar using an electric mixer until soft peaks form.
5. Gradually add 1/2 cup of sugar while continuing to beat the egg whites until stiff peaks form and the mixture is glossy.
6. In another mixing bowl, beat 4 oz of softened cream cheese and 1/4 tsp of vanilla extract until smooth and creamy.
7. Gently fold the whipped egg whites into the cream cheese mixture, ensuring a light and airy consistency.
8. Finally, fold in 2 cups of mini marshmallows until evenly distributed.

Assemble the Mini No Bake Pumpkin Pies

9. Prepare small jars or serving cups.
10. Create a gingersnap cookie crust by crushing gingersnap cookies and layering them at the bottom of each jar.
11. Add a layer of the pumpkin pie filling on top of the cookie crust.
12. Follow with a layer of the cream cheese mousse on top of the pumpkin filling.
13. Repeat the layering process until the jars are filled, finishing with a layer of the cream cheese mousse.
14. Store the jars in the refrigerator for at least 2 hours to set before serving.

Notes

Serving Suggestions

– Top with additional whipped cream or a sprinkle of cinnamon before serving for added decoration.

Storage Instructions

– These mini pies can be stored in the refrigerator for up to 3 days.

Cookie Options

– If you prefer, you can substitute gingersnap cookies with crushed graham crackers or oreo cookies for a different flavor profile.

Egg Whites Safety

– For safety, consider using pasteurized egg whites if you’re concerned about raw eggs in the mousse.

Customization

– Feel free to adjust spices in the pumpkin filling to suit your taste preferences.

Cook techniques

Gingersnap Cookie Crust

To create a crunchy and flavorful crust, crush gingersnap cookies into fine crumbs and combine them with melted butter. Press this mixture firmly into the bottom of your jars to form a solid base.

Pumpkin Pie Filling Preparation

Mix pumpkin puree with brown sugar and spices in a bowl. Incorporate heavy cream for added richness. Ensure all ingredients are well combined for a cohesive flavor profile.

Making Cream Cheese Mousse

Start by beating egg whites with cream of tartar until soft peaks form. Gradually add sugar, continuing to beat until glossy and stiff peaks form. In a separate bowl, blend softened cream cheese with vanilla extract until smooth, then gently fold in the marshmallows and egg white mixture to create a light and airy mousse.

Layering in Jars

Begin with a layer of gingersnap crust at the bottom of each jar. Follow with a layer of pumpkin pie filling, then top with the cream cheese mousse. Repeat the layers until the jars are filled, finishing with the mousse on top for a pretty presentation.

Chilling the Pies

Refrigerate the assembled mini pies for at least a couple of hours to allow the flavors to meld and the mousse to set. This also enhances the overall texture and makes them more refreshing to serve.

FAQ

Can I use homemade pumpkin puree instead of canned?

Yes, homemade pumpkin puree can be used. Just ensure it is well-drained to avoid excess moisture in the filling.

How long do the mini pies last in the refrigerator?

These mini no-bake pumpkin pies can be stored in the refrigerator for up to 3 days in sealed jars.

Can I substitute marshmallows in the cream cheese mousse?

Yes, you can substitute mini marshmallows with whipped cream for a different texture, although this will alter the overall sweetness and flavor balance.

Is it necessary to use egg whites in the mousse?

Egg whites are used for lightness and texture; if you’re looking for an egg-free alternative, consider using whipped cream or a vegan cream cheese substitute.

What can I use instead of gingersnap cookies for the crust?

You can use graham crackers or digestive biscuits as an alternative to gingersnap cookies, though the flavor will be different. Adjust the spices in the crust if desired.

Conclusion

Indulging in these Mini No Bake Pumpkin Pies is a delightful way to enjoy the flavors of fall without the hassle of baking. The combination of the spiced pumpkin filling and creamy mousse, along with the crunchy gingersnap crust, creates a perfect balance of textures and tastes. These individual servings are a great addition to any gathering, ensuring everyone can savor this seasonal favorite.

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