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.
