Creating delightful Mini No Bake Pumpkin Pies is one of my favorite ways to celebrate the fall season without the hassle of baking. These jarred treats combine the rich, creamy flavors of pumpkin and spices, topped with a light and fluffy marshmallow meringue. Perfect for gatherings, potlucks, or simply as a sweet indulgence after dinner, these pies bring the cozy vibes of autumn directly to your kitchen. Plus, they’re incredibly easy to assemble, making them a go-to for busy weeknights or festive occasions.
Why you’ll love this dish
What makes these Mini No Bake Pumpkin Pies stand out? They capture all the essence of traditional pumpkin pie but come together in a fraction of the time and without the need for an oven. Quick to prepare and utterly delicious, they’re a crowd-pleaser that the whole family can enjoy. Whether you’re hosting a holiday party or simply treating yourself, these mini pies are a wonderful choice that feels special yet is surprisingly simple.
"I made these for Thanksgiving, and they were gone in minutes! The combination of creamy filling and the crunchy gingersnap crust is unbeatable." – Happy Baker
Step-by-step overview
Ready to dive into making these delightful pies? The process is straightforward and designed to be foolproof. You’ll start by whipping up a luscious pumpkin filling, then prepare a fluffy meringue before layering everything in adorable serving jars. It’s a seamless assembly, with layers that create a festive centerpiece for any table.
What you’ll need
Gathering the ingredients for the Mini No Bake Pumpkin Pies is simple! Here’s what you’ll require:
- 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 sugar
- 4 oz cream cheese, softened
- 1/4 tsp vanilla extract
- 2 cups mini marshmallows
(Optional: You can use whipped cream in place of mini marshmallows for a different texture.)
