Mini No Bake Pumpkin Pies

Once September hits, it’s pretty much pumpkin EVERYTHING in our house. You may, or may not have hopped on that band wagon, however, these mini no bake pumpkin pies will impress even those opposed to the pumpkin spice craze. 

These pies are a great alternative to the classic pumpkin pie, make them for the holidays, or start a new tradition with your kids helping fill your Azure Canning Jars with this “pumpkiny” deliciousness! 

For the Pumpkin Pie Filling

• 15 oz can pumpkin puree

• 5 Tbsp Brown Sugar

• 1 tsp ground cinnamon

• ½ tsp pumpkin pie spice

• ¼ tsp ground ginger

• ⅛ tsp ground cloves

• 2 Tbsp heavy cream
  

For the Cream Cheese Mousse

• 3 large egg whites

• ½ tsp cream of tartar

• ½ cup sugar

• 4 oz cream cheese, softened

• ¼ tsp vanilla extract

• 2 cups mini marshmallows
  

For the Gingersnap Graham Cracker Crust

• ¾ cup chopped ginger snaps

• ¾ cup chopped graham crackers

Instructions:

Make the Pie Filling

1. Add pumpkin puree into a medium sized bowl

2. Add brown sugar, cinnamon, pumpkin pie spice, cloves and heavy cream and stir to combine. Set aside.
   

Make the Mousse

1. Combine the egg whites, cream of tartar and sugar in a large mixer bowl. Place the bowl over a saucepan or pot of simmering water. You can also use a double boiler.

2. Whisk consistently until sugar dissolves and egg whites are warm, to 160 degrees on a thermometer, about 4-6 minutes. Remove from heat.

3. Using the whisk attachment on your mixer, beat the egg white mixture on low speed, gradually increasing to high, until soft peaks form, 5 to 7 minutes. When done, set egg white mixture aside.

4. In another bowl, mix cream cheese and vanilla together until smooth.

5. In a separate bowl, melt marshmallows in the microwave, about 15-30 seconds.

6. Add melted marshmallows to the cream cheese and stir until combined.

7. Add a small amount of the egg whites to the marshmallow mixture and fold to combine.

8. Add remaining egg whites to the marshmallow mixture and carefully fold until well combined.

9. Refrigerate for about an hour.
   

1. Add about 1 ½ Tbsp of the graham cracker/ginger snap crumbs on the bottom of the jar.

2. Add 2 Tbsp of pumpkin pie filling

3. Add 2 Tbsp of pumpkin pie filling.

4. Add 2 Tbsp of cream cheese mousse

5. Repeat layers 1-3. You should have 2 of each layer.

6. Top the jars with a drizzle of caramel, a sprinkle of cookie crumbs and whipped cream, or other desired toppings. Set in the fridge until ready to serve.

7. Makes 5-6 jars.

For an Added Bonus: Pumpkin contains prebiotics, which are non-digestible food components that nourish and support beneficial gut bacteria. Pumpkin is rich in antioxidants, which has anti-inflammatory effects. If you have leftover pumpkin, toss in a couple table spoons with some of Nancy’s Vanilla Yogurt, mix and top with Azure Market Ginger Snap Granola an  you have a DELICIOUS gut healthy breakfast!