# Mini No Bake Pumpkin Pies
## Introduction
Are you searching for a quick, delicious, and seasonally appropriate treat? Look no further! These Mini No Bake Pumpkin Pies are the perfect solution. They’re delightfully creamy, incredibly easy to make and brimming with autumnal pumpkin flavors. Plus, they’re no-bake, which means less hassle and effort for you.
## Why Make This Recipe
Opting for these mini pumpkin pies means you get to enjoy all the indulgence of a homemade pumpkin pie without switching on the oven. It’s a wonderful choice if you’re looking for a dessert that is quick, convenient but doesn’t compromise on flavor. Plus, their tiny size makes them perfect for serving as a dessert or snack at parties or get-togethers.
## How To Make Mini No Bake Pumpkin Pies
### Ingredients
– 1 1/2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 1 can (15 oz) pumpkin puree
– 1 cup whipped topping
– 1/4 cup powdered sugar
– 1 tsp pumpkin pie spice
– 1/2 tsp vanilla extract
– Optional: whipped cream and cinnamon for topping
### Directions
1. In a bowl, mix the graham cracker crumbs and melted butter. Divide the mixture across 12 muffin liners placed in a muffin tin to form the crust. Refrigerate the crusts while you prepare the filling.
2. Mix the pumpkin puree, whipped topping, powdered sugar, pumpkin pie spice, and vanilla extract in another bowl until smooth.
3. Spoon the pumpkin mixture evenly into the refrigerated crusts and smooth the tops with a spatula.
4. Refrigerate the mini pies for at least 2 hours before serving. If desired, top with additional whipped cream and a sprinkle of cinnamon.
## How To Serve Mini No Bake Pumpkin Pies
Serve these mini pumpkin pies chilled, preferably right from the fridge. The coolness of the pie will contrast beautifully with a dollop of luscious whipped cream and a dash of cinnamon on top.
## How To Store Mini No Bake Pumpkin Pies
Store these mini no bake pumpkin pies in the refrigerator. You can keep them in an airtight container for up to a week. The pies are also freezable if you want to store them for a longer period, just make sure to defrost slowly in the refrigerator.
## Tips to Make Mini No Bake Pumpkin Pies
Ensure to do these for the best results:
– Press the graham cracker crust firmly into the muffin liners to create a solid base for your pies.
– Chill your pies for at least two hours before serving. This step is crucial to let them set properly.
– Always use pure pumpkin puree and not pumpkin pie filling for this recipe.
## Variation
Why not try a chocolate variation? Simply add a layer of melted dark chocolate to the graham cracker crust before adding the pumpkin filling.
## FAQs
**Q: Can I make these pies ahead of time and freeze them?**
A: Yes, these pies can be frozen. Just remember to defrost them slowly in the refrigerator before serving.
**Q: Can I use a blender to puree the pumpkin?**
A: If you’re using canned pumpkin, there’s no need to puree it further. It should be fine directly out of the can.
**Q: Can I use something else instead of graham crackers for the crust?**
A: You can use any type of cookie crumbs for the crust, such as ginger snaps or vanilla wafers. The crust recipe would stay the same, just replace the graham cracker crumbs.