Step-by-step instructions
Making these Mini No Bake Pumpkin Pies is all about layers and a little patience. Follow these steps, and you’ll have a stunning dessert ready to impress!
In a mixing bowl, combine the pumpkin puree, brown sugar, cinnamon, pumpkin pie spice, ground ginger, ground cloves, and heavy cream. Mix until smooth to create the pumpkin pie filling.
In another bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the sugar while continuing to beat until you achieve stiff peaks.
In a separate bowl, blend the softened cream cheese with the vanilla extract until creamy. Gently fold in the mini marshmallows, and then carefully incorporate the egg white mixture until fully combined.
In serving jars, start layering: first, add the gingersnap cookie crust, followed by the pumpkin pie filling, and top with the cream cheese mousse.
Refrigerate your assembled jars for at least 2 hours to set and chill before serving. Enjoy!
Best ways to enjoy it
These Mini No Bake Pumpkin Pies are not only visually appealing but also versatile in how you can serve them. Consider topping them with a dollop of whipped cream or a sprinkle of cinnamon for that extra touch. If you want to get creative, pair these pies with a cup of spiced chai tea or a scoop of vanilla ice cream for a delightful dessert experience.
How to store
To keep your Mini No Bake Pumpkin Pies fresh, store them in the refrigerator for up to 3 days. It’s best to keep them covered to avoid any absorption of odors from the fridge. If you’re planning to make them ahead for a special occasion, they can be prepared a day in advance and stored tightly sealed before serving.
Helpful cooking tips
Here’s a pro tip: to make your pumpkin filling even more flavorful, consider adding a pinch of nutmeg along with the spices. Also, using room-temperature cream cheese helps create a smoother texture. When folding the egg whites, be gentle—this helps maintain the light fluffiness that makes these pies so delightful.
Creative twists
Feeling adventurous? You can swap out the gingersnap crust for a graham cracker or Oreo crust for different flavor profiles. If you’d like a bit of crunch, consider adding toasted pecans or walnuts on top. For a healthier version, use Greek yogurt in place of the cream cheese, and opt for a sugar substitute.
Your questions answered
1. How long does it take to prepare this recipe?
This recipe can usually be prepared in about 30 minutes, not including chilling time.
2. Can I substitute other ingredients?
Yes, you can use whipped topping in place of mini marshmallows for a smoother texture, or almond milk for a dairy-free option.
3. How long can I store these Mini No Bake Pumpkin Pies?
They can be stored in the refrigerator for up to 3 days, ensuring they’re tightly covered to maintain freshness.
