No-Bake Mini Pumpkin Pies – Easy, Creamy, and Perfect for Sharing
No-bake mini pumpkin pies are the kind of treat that make everyone smile. They’re quick to assemble, require zero oven time, and deliver that cozy pumpkin-spice flavor people crave. You can make a batch in the morning and have them ready by dessert.
They’re also great for parties, potlucks, or weeknights when you want something sweet without much fuss. If you love classic pumpkin pie but want a lighter, creamier twist, this recipe checks every box.
No-Bake Mini Pumpkin Pies - Easy, Creamy, and Perfect for Sharing
Ingredients
Method
- Prepare the pan: Line a standard 12-cup muffin tin with paper liners.This makes unmolding easy and keeps the crust intact.
- Make the crust: Stir graham cracker crumbs, brown sugar, and salt in a bowl. Pour in the melted butter and mix until the crumbs look like damp sand and hold together when pressed.
- Press the crust: Divide the crumb mixture among the muffin cups (about 1 heaping tablespoon each). Press firmly with the bottom of a small glass or spoon to create an even base.Chill while you make the filling.
- Whip the cream: In a cold bowl, whip the heavy cream to medium-stiff peaks. Do not overbeat. Set aside in the fridge.
- Beat the cream cheese: In a separate bowl, beat the softened cream cheese until smooth and fluffy, about 1–2 minutes.Scrape down the sides.
- Add pumpkin and flavorings: Beat in the pumpkin puree, powdered sugar, vanilla, pumpkin pie spice, and salt until smooth. Taste and adjust sweetness or spice if needed.
- Fold in the whipped cream: Gently fold the whipped cream into the pumpkin mixture in two additions. Keep it airy for a light, mousse-like texture.
- Fill the cups: Spoon or pipe the filling over the chilled crusts, dividing evenly.Smooth the tops with a spoon or offset spatula.
- Chill to set: Cover loosely and refrigerate for at least 2–3 hours, or until the pies are firm enough to unmold. For the cleanest edges, chill 4 hours or overnight.
- Top and serve: Peel away the liners, add a dollop of whipped cream, and dust with cinnamon or nutmeg. Serve cold.
What Makes This Recipe So Good
- No oven needed: Perfect for warm days, busy holidays, or small kitchens.
- Individual portions: Cute, tidy, and easy to serve—no slicing required.
- Creamy texture: The filling is silky and mousse-like, with just enough structure.
- Faster than traditional pie: Comes together in minutes, then chills to set.
- Flexible: Use store-bought crusts or make your own. Adjust spices to taste.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs (or gingersnap crumbs for extra spice)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
- Pinch of fine sea salt
- For the filling:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar (plus more to taste)
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice (or 3/4 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp ginger)
- 1/8 teaspoon fine sea salt
- 1 cup cold heavy whipping cream
- For topping:
- Lightly sweetened whipped cream
- Ground cinnamon or nutmeg, for dusting (optional)
- Special equipment:
- 12-cup muffin tin
- Paper or silicone muffin liners
- Hand mixer or stand mixer
Instructions
- Prepare the pan: Line a standard 12-cup muffin tin with paper liners.This makes unmolding easy and keeps the crust intact.
- Make the crust: Stir graham cracker crumbs, brown sugar, and salt in a bowl. Pour in the melted butter and mix until the crumbs look like damp sand and hold together when pressed.
- Press the crust: Divide the crumb mixture among the muffin cups (about 1 heaping tablespoon each). Press firmly with the bottom of a small glass or spoon to create an even base.Chill while you make the filling.
- Whip the cream: In a cold bowl, whip the heavy cream to medium-stiff peaks. Do not overbeat. Set aside in the fridge.
- Beat the cream cheese: In a separate bowl, beat the softened cream cheese until smooth and fluffy, about 1–2 minutes.Scrape down the sides.
- Add pumpkin and flavorings: Beat in the pumpkin puree, powdered sugar, vanilla, pumpkin pie spice, and salt until smooth. Taste and adjust sweetness or spice if needed.
- Fold in the whipped cream: Gently fold the whipped cream into the pumpkin mixture in two additions. Keep it airy for a light, mousse-like texture.
- Fill the cups: Spoon or pipe the filling over the chilled crusts, dividing evenly.Smooth the tops with a spoon or offset spatula.
- Chill to set: Cover loosely and refrigerate for at least 2–3 hours, or until the pies are firm enough to unmold. For the cleanest edges, chill 4 hours or overnight.
- Top and serve: Peel away the liners, add a dollop of whipped cream, and dust with cinnamon or nutmeg. Serve cold.
Storage Instructions
- Refrigerator: Store covered in the fridge for up to 3 days.Add whipped cream just before serving for best texture.
- Freezer: Freeze without whipped cream for up to 1 month. Freeze in the muffin tin first, then transfer to an airtight container. Thaw in the fridge overnight.
- Make-ahead: The crusts can be prepared 2 days ahead, and the filling can be mixed the day before.Assemble a few hours before serving.
Health Benefits
- Pumpkin is nutrient-dense: It’s rich in vitamin A (beta-carotene), which supports eye health and immunity, plus fiber to help you feel satisfied.
- Portion control built in: Mini pies make it easier to enjoy dessert without overdoing it.
- Lower sugar flexibility: You can reduce the powdered sugar or use a lower-sugar cookie for the crust to suit your needs.
- No baking fumes or oils: A no-bake method can keep your kitchen cooler and your process simpler.
Pitfalls to Watch Out For
- Runny filling: If the filling is too loose, it may be from overmixing the whipped cream into the pumpkin or using warm ingredients. Keep the cream cold and fold gently.
- Crumbly crust: The crust needs enough butter and firm packing. If it’s falling apart, add another 1 tablespoon melted butter and press more firmly.
- Lumpy texture: Beat the cream cheese until smooth before adding pumpkin.Room-temperature cream cheese is key.
- Too sweet or too bland: Taste the filling before folding in the whipped cream. Adjust sugar and spices then, not after.
- Sticking to liners: Use good-quality liners or silicone cups, and chill thoroughly before peeling.
Variations You Can Try
- Gingersnap crust: Swap graham crumbs for gingersnap crumbs for a spicy, fragrant base.
- Maple-sweetened: Replace some or all of the powdered sugar with 2–3 tablespoons pure maple syrup. Reduce any added liquid slightly if needed.
- Dairy-free: Use dairy-free cream cheese and coconut whipped cream.Check that your cookies are dairy-free.
- Speculoos twist: Use crushed speculoos cookies and add a splash of orange zest to the filling.
- Chocolate swirl: Melt 2 ounces dark chocolate, cool slightly, and swirl into the top of each mini pie before chilling.
- Protein boost: Fold in 1–2 tablespoons unflavored or vanilla protein powder to the filling and adjust sweetness.
- Gluten-free: Use gluten-free graham crackers or almond flour crust (1 1/2 cups almond flour, 3 tablespoons butter, 1 tablespoon sugar, pinch salt).
FAQ
Can I use canned pumpkin pie mix instead of pumpkin puree?
Yes, but reduce or skip the added sugar and spices since the mix is already sweetened and seasoned. Taste as you go to avoid overspicing.
How long do these need to chill?
Aim for at least 2–3 hours. For the best set and clean edges, 4 hours or overnight is ideal.
Can I make one large no-bake pie instead of minis?
Absolutely.
Press the crust into a 9-inch pie dish and spread the filling on top. Chill 4–6 hours before slicing.
What if I don’t have a mixer?
You can whip cream by hand with a whisk (it takes a few minutes) and beat the cream cheese vigorously with a sturdy spatula. Keep ingredients soft and cold where needed.
How do I keep the whipped cream from deflating?
Use cold cream and a cold bowl.
Whip to medium-stiff peaks and fold gently. You can stabilize with 1 tablespoon powdered milk or 1 teaspoon instant pudding mix if you like.
Is there a way to reduce the sugar?
Yes. Cut the powdered sugar to 1/3 cup and rely on the crust’s sweetness.
You can also use a lightly sweetened whipped cream topping.
Can I add gelatin to make them firmer?
You can. Bloom 1 teaspoon powdered gelatin in 1 tablespoon cold water, melt gently, cool slightly, then beat into the pumpkin-cream cheese mixture before folding in the whipped cream.
Wrapping Up
No-bake mini pumpkin pies deliver all the fall flavor without the hassle of baking. They look polished, taste indulgent, and come together with simple pantry ingredients.
Whether you’re hosting a crowd or just want a cozy dessert for two, these little pies are a reliable win. Keep the process simple, chill them well, and enjoy every creamy, spiced bite.
