Description
Indulge in the festive flavors of fall with these delightful Mini No Bake Pumpkin Pies. Each jar features a crunchy gingersnap crust layered with a spiced pumpkin filling and topped with a silky cream cheese mousse. Perfect for gatherings or cozy evenings, these individual desserts are not only easy to make but also visually charming, adding a touch of elegance to any occasion. With no baking required, you can whip up this impressive treat in no time, making it the ultimate hassle-free dessert option for pumpkin lovers.
Ingredients
Scale
- 15 oz 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
- 2 cups mini vegan marshmallows
- 3/4 cup chopped gingersnaps
- 3/4 cup chopped graham crackers
Instructions
- Prepare the gingersnap crust by mixing chopped gingersnaps and graham crackers in a bowl.
- Layer the crust mixture into mason jars, pressing down firmly.
- In a separate bowl, mix the pumpkin puree, brown sugar, cinnamon, pumpkin pie spice, ginger, and cloves until smooth.
- Whip heavy cream until soft peaks form; in another bowl, beat egg whites with cream of tartar until stiff peaks form. Gradually add sugar and fold in softened cream cheese and vanilla.
- Layer pumpkin filling over the crust followed by cream cheese mousse. Repeat layers until jars are filled.
- Chill in the refrigerator for at least two hours before serving.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 jar (150g)
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
Keywords: Customize the flavor by incorporating additional spices or using different cookies for the crust. For a vegan version, substitute cream cheese with plant-based alternatives and use aquafaba instead of egg whites.