The Best No-Bake Mini Pumpkin Pie Recipe - So Easy! (2024)

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With this easy no-bake recipe, everyone gets a Mini Pumpkin Pie in a jar all to themselves! Enjoy layers upon layers of crunchy gingersnap cookie crust, spiced pumpkin pie filling and silky cream cheese mousse.

Table of Contents

• Easy No Bake Pumpkin Pie in a Jar
• What You’ll Need
• How to Make No Bake Pumpkin Pie in a Jar
• Tips for Success
• Topping Ideas
• How to Store Leftovers
• Can I Freeze These?
• Get the Recipe
• More Pumpkin Desserts to Try

Easy No Bake Pumpkin Pie in a Jar

I had a whole lot of fun preparing these mini pumpkin pies. After I tried the pumpkin pie in a jar at Red Lobster, I set out to recreate the recipe myself. I would have licked that jar clean if I hadn’t been in public! And once I perfected this make-at-home version, I did just that.

These are seriously easy to make and so much more fun to eat than your average pie. Nobody’s complaining about the size of their piece or making a mess in the pie tin. Everyone just grabs a spoon and digs in until it’s all gone. And that’s how dessert should be!

The crust layered into this pumpkin pie uses a combination of both graham crackers and gingersnap cookies. It truly gives you the best of both worlds. The mousse is extra soft and fluffy thanks to whipped egg whites and mini marshmallows. Then you have the creamy pumpkin filling in all its spiced-up glory. Can I get a show of hands for who’s making a double batch?

What You’ll Need

Each layer of this dessert requires a short roster of simple ingredients. Let’s talk about them in the order they’ll appear in the recipe.

For the Pumpkin Pie Filling

• Canned Pumpkin Puree: Not canned pumpkin pie filling.
• Brown Sugar: To sweeten the puree.
• Cinnamon: For warmth and flavor.
• Pumpkin Pie Spice: This is used in addition to many of the same spices on their own for the ultimate pumpkin spice flavor!
• Ground Ginger
• Ground Cloves
• Heavy Cream: For a smooth, creamy consistency.

For the Cream Cheese Mousse

• Eggs: You’ll just need the whites – the yolks can be discarded.
• Cream of tarter: To stabilize the egg whites.
• Sugar: For sweetness.
• Cream Cheese: Softened.
• Vanilla: Use a high-quality extract for the best results.
• Mini Marshmallows: If you only have regular-sized marshmallows, simply cut them up to help them melt more easily.

For the Gingersnap Graham Cracker Crust

• Gingersnap Cookies: Chopped or ground in a food processor.
• Graham Crackers: Chop up the graham crackers with the gingersnaps.

See Also

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How to Make No Bake Pumpkin Pie in a Jar

I initially used the 8-ounce (or half pint) mason jars for my mini pumpkin pies, but I’ve since moved on to the 9-ounce cups you see in these photos. Either way, they’re adorable!

Make the Pumpkin Pie Filling

One of the things I loved about the original Red Lobster dessert was the texture of the pumpkin pie filling. It was super silky and smooth, yet it maintained some of the texture of the pumpkin puree. I really wanted mine to have that same consistency. If I do say so myself, I totally nailed it! The filling is so good, I literally ate some of it on its own with a spoon. No shame!

1. Transfer Puree to Bowl: Add the pumpkin puree to a medium-sized bowl.
2. Combine Ingredients: Add the brown sugar, cinnamon, pumpkin pie spice, cloves and heavy cream, stirring to combine. Set the filling aside.

Make the Cream Cheese Mousse

The meringue that goes into this cream cheese mousse is super easy. Just cook the egg whites over a double boiler to 160 degrees.

1. Cook Egg Whites: 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.Whisk constantly until sugar is dissolved and egg whites are warm, to 160 degrees on a thermometer, about 4-6 minutes. Remove from heat.
2. Whip Egg Whites to Soft Peaks: 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.
3. Combine Cream Cheese & Vanilla: In another bowl, mix together the softened cream cheese and the vanilla until the mixture is smooth.
4. Melt Marshmallows & Combine: Use a microwave-safe bowl to melt the marshmallows in the microwave, about 15-30 seconds. Add the melted marshmallows to the cream cheese mixture and stir until combined.
5. Slowly Add Meringue: Add a small amount of the meringue to your marshmallow mixture and fold to combine. Then, add the remaining meringue and carefully fold until well combined.
6. Chill: Refrigerate the mousse for an hour or so to let it set.

Make the Crust & Assemble

I did change up the crust a bit from the Red Lobster pies. Instead of an all graham cracker crust, I added some chopped gingersnap cookies for a little extra flavor. But of course, you could go with all chopped graham crackers or all gingersnaps, if you’d prefer.

1. Make Crust: Mix together the chopped graham crackers and gingersnap cookies until combined.
2. Start Layering: Add about 1 1/2 tablespoons of crust to the bottom of each jar. Add 2 tablespoons of pumpkin pie filling followed by 2 tablespoons of cream cheese mousse.
3. Finish Layering: Repeat layers 1-3. You should have 2 of each layer in every jar.
4. Garnish & Serve: Top the jars with a sprinkle of leftover crust, if desired. Keep them in the fridge until you’re ready to serve them.

Tips for Success

Now that you know how to make these pumpkin daydreams, let’s go over some tips and tricks.

• Avoid Homemade Pumpkin Puree: While fresh pumpkin puree is great, there’s can be too much moisture in it for no-bake pumpkin pie filling. Either drain it extremely well or avoid using it altogether.
• Don’t Forget to Soften the Cream Cheese: If your cream cheese is cold, you’ll have a hard time combining it with the other ingredients. You can let it sit on the counter until it reaches room temperature, but I find it easiest to soften it in the microwave.
• Do Not Over-Mix the Mousse: Stop whipping your meringue as soon as it forms soft peaks. Then, add it very slowly and carefully to the marshmallow mixture, gently folding until combined.
• Chill the Mousse Until it’s Set: It takes about an hour for the mousse to fully set. If you assemble your pies before it’s ready, it will melt into the other layers. Once it’s set and your jars are filled, keep them in the fridge if you’re not serving them immediately.

Topping Ideas

After everything is layered up, it only makes sense to add a topping or two. Here are some easy options that I highly recommend!

• Whipped Cream
• Gingersnap Cookies
• Sugared Pecans
• Caramel Sauce
• Chopped Walnuts
• Chocolate Curls
• Graham Crackers
• Candy Pumpkins

How to Store Leftovers

These pumpkin pies are great for making in advance. Just keep in mind that the crust won’t be as crunchy after a couple of days. If you don’t mind that, you can store leftover pies in the fridge for up to 4 days. Keep them tightly covered while they sit.

Can I Freeze These?

As long as you assemble them in freezer-safe containers, you can freeze these no-bake pies. Cover them very well and freeze them for up to 2 months. Thaw frozen pie out in the refrigerator before enjoying.

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More Pumpkin Desserts to Try

Looking for more pumpkin treats to make at home? These recipes are insanely delicious.

• Pumpkin Chocolate Chip Bundt Cake
• Pumpkin Tiramisu Layer Cake
• Pumpkin Chocolate Chip Cookies

This post is sponsored by Darden Restaurants, but all opinions are my own. Photos updated 10/26/16.