Fall baking doesn’t have to mean turning on the oven! These Mini No-Bake Pumpkin Pies are the perfect solution for when you crave all the cozy flavors of pumpkin pie without the hassle of baking. Creamy, spiced filling sits inside a crisp graham cracker crust, and each portion is served individually for easy hosting, gifting, or grabbing on the go.
Whether you’re looking for a bite-sized Thanksgiving dessert, an after-school fall treat, or a no-fuss pumpkin fix, this recipe has you covered. They’re simple, adorable, and seriously delicious!
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs (about 12 crackers)
- ⅓ cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Pumpkin Filling:
- 1 (15 oz) can pumpkin purée
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 1 cup whipped topping (like Cool Whip) or whipped cream
For Garnish (Optional):
- Additional whipped cream
- Ground cinnamon or nutmeg
- Crushed graham crackers or chopped pecans
Preparation:
Step 1: Make the Crust
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. The mixture should resemble wet sand.
Step 2: Form the Mini Crusts
- Press the mixture evenly into the bottoms of mini muffin liners or a mini cupcake pan. Use the back of a spoon or your thumb to firmly press it down. Chill in the refrigerator while you prepare the filling.
Step 3: Make the Pumpkin Filling
- In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin purée, powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon. Beat until light and creamy.
Step 4: Fold in Whipped Topping
- Gently fold in the whipped topping using a spatula until fully combined and fluffy.
Step 5: Fill the Crusts
- Spoon or pipe the pumpkin filling into each prepared crust. Smooth the tops with a spatula or swirl them with a spoon.
Step 6: Chill
- Refrigerate the mini pies for at least 2 hours, or until set and firm. For best results, chill overnight.
Step 7: Garnish and Serve
- Before serving, top each mini pie with a dollop of whipped cream and a sprinkle of cinnamon or crushed graham crackers.
Variation:
- Gingersnap Crust: Swap graham crackers with gingersnaps for a spicier flavor
- No Cream Cheese: Use instant vanilla pudding and pumpkin purée for a lighter mousse-like filling
- Dairy-Free: Use dairy-free cream cheese and coconut whipped topping
- Mini Tart Shells: Use store-bought phyllo shells or mini tart cups for quicker assembly
- Pumpkin Cheesecake Swirl: Add a swirl of plain cream cheese filling on top of the pumpkin mixture for a cheesecake twist
COOKING Note:
Use canned pumpkin purée, not pumpkin pie filling, to control sweetness and flavor. If your filling is too soft, chill longer or reduce whipped topping slightly.
Serving Suggestions:
- Great for Thanksgiving dessert tables
- Perfect for potlucks, parties, and bake sales
- Serve on a platter with other mini fall treats
- Pair with hot apple cider, chai tea, or pumpkin lattes
- Store extras in the fridge for a ready-to-eat snack
Tips:
- Use a food processor for finely ground graham crumbs
- Chill crusts before filling to help them firm up
- For clean presentation, pipe the filling using a piping bag or zip-top bag with the tip cut off
- Let cream cheese come to room temperature for smooth mixing
- Store leftovers in the fridge, covered, for up to 4–5 days
⏱️ Time Overview:
- Prep Time: 20 minutes
- Chill Time: 2 hours minimum
- Total Time: ~2 hours 20 minutes
🍽️ Nutritional Information (per mini pie, approx. 24 servings):
- Calories: ~130
- Protein: ~1g
- Carbohydrates: ~13g
- Fat: ~8g
- Sugar: ~9g
- Sodium: ~70mg
- Fiber: ~1g
Estimates based on standard mini muffin sizes.
❓FAQs
Can I freeze Mini No-Bake Pumpkin Pies?
- Yes! Freeze them on a tray, then transfer to a sealed container. Thaw in the fridge before serving.
Do I have to use whipped topping?
- You can use freshly whipped cream (stiff peaks), but avoid overmixing to keep the texture light.
Can I make this in regular muffin pans?
- Yes, just double the crust and filling portions for standard-size muffins or mini tarts.
How long do they last?
- These keep for 4–5 days in the fridge. Best when served cold and freshly garnished.
Can I make them sugar-free?
- Yes—use sugar-free graham crackers and a sugar substitute like erythritol or monk fruit sweetener.
Conclusion:
These Mini No-Bake Pumpkin Pies are creamy, perfectly spiced, and incredibly easy to make. They’re a no-fail dessert option for fall parties, Thanksgiving spreads, or weeknight cravings—no oven required.
With a buttery graham crust, velvety pumpkin filling, and a touch of cinnamon whipped cream, these mini pies deliver all the cozy pumpkin pie vibes in a convenient, bite-sized form. Quick, cute, and completely irresistible!