These Mini No Bake Pumpkin Pies in jars are the perfect individual dessert for fall gatherings. With layers of crunchy gingersnap cookie crust, spiced pumpkin pie filling, and a light cream cheese mousse, they deliver the taste of pumpkin pie without needing to turn on the oven!
Ingredients:
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
For the Crust:
1 1/2 cups crushed gingersnap cookies
4 tbsp melted butter
Directions:
Make the crust: In a bowl, mix the crushed gingersnap cookies with melted butter until combined. Press the mixture into the bottom of small jars or serving cups to form a crust.
Prepare the pumpkin filling: In a medium bowl, combine pumpkin puree, brown sugar, cinnamon, pumpkin pie spice, ginger, cloves, and heavy cream. Mix until smooth.
Make the cream cheese mousse: In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, beating until stiff peaks form. In another bowl, beat the cream cheese until smooth, then fold in the vanilla extract and marshmallows. Gently fold the beaten egg whites into the cream cheese mixture.
Assemble the pies: Spoon a layer of pumpkin filling over the gingersnap crust, followed by a layer of cream cheese mousse. Repeat if desired to create more layers.
Refrigerate for at least 2 hours before serving. Top with whipped cream and a sprinkle of cinnamon, if desired.
Prep Time: 25 minutes | Chill Time: 2 hours | Total Time: 2 hours 25 minutes
Kcal: 310 kcal | Servings: 6 servings