Mini No Bake Pumpkin Pies
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Mini no bake pumpkin pies are an easy and delicious fall dessert that is comes in the perfect size and requires just the right amount of effort.
Sometimes you need a dessert but you don’t actually have any time to MAKE a dessert. I get into that situation more often than I would like to admit. I plan a meal and just don’t leave myself enough time to put together a dessert too. That is when I turn to something like this recipe for mini no bake pumpkin pies. Yes, I said no bake and mini!
These are very similar to my no bake apple pies and are so quick and easy to put together. You only need a few ingredients to make them and they are perfect for making ahead of time too.
Ingredients for Mini No Bake Pumpkin Pies
- Mini Graham Cracker Pie Crusts – These pre-made crusts are amazing. They require zero baking and come ready to use.
- Pumpkin Pie Dip – The base of this recipe is my four ingredient pumpkin pie dip. Quick, easy, and delicious.
- Whipped Cream and Pecans – These make great garnishes for the top but are optional.
How to Make No Bake Pumpkin Pies
The full list of ingredients and step by step instructions can be found in the printable recipe card below. Here is a quick overview of the steps:
- Make the pumpkin pie dip according to the recipe. Refrigerate the drip for 30 minutes.
- Spoon the dip into the pie crusts. Top with whipped cream and pecans. Serve.
See, I told you these were super easy to make! You could easily make the dip/filling a day or two before you want to make the pies and just keep it in refrigerator. During the fall, I keep a batch of the pumpkin pie dip around all the time in case people stop by or I want a little something sweet to nibble on while I am preparing dinner.
These little pies are the perfect size for dessert too. I love getting a small bite of something sweet after a meal and so tend to make mini desserts over something full sized. I have also sprinkled a little cinnamon on top of the whipped cream just before serving for a little extra taste of fall.
No Bake Mini Pumpkin Pies
Ingredients
- 6 Mini Graham Cracker Pie Crusts
- Whipped Cream
- Toasted Pecans for garnish
Pumpkin Pie Filling
- 1 box Spice Cake Mix
- 1 1/2 cups Nonfat Greek Yogurt
- 1/2 cup Pumpkin Puree
- 1 cup Cool Whip Whipped Topping
Instructions
Pumpkin Pie Filling
- In a large bowl, combine the cake mix, yogurt and pumpkin. Stir well until lumps are gone.1 box Spice Cake Mix, 1 1/2 cups Nonfat Greek Yogurt, 1/2 cup Pumpkin Puree
- Fold in the Cool Whip. Refrigerate for 30 minutes.1 cup Cool Whip Whipped Topping
Mini Pumpkin Pies
- Spoon chilled filling into graham cracker pie crusts. Top with whipped cream and pecans just before serving.6 Mini Graham Cracker Pie Crusts, Whipped Cream, Toasted Pecans
Notes
- The nutritional information assumes you will use all of the pie filling but you will have some leftover.
- You can make the filling up to 2 days in advance and store in an airtight container in the refrigerator until ready to use.
Nutrition
Hi Shannah, Clever idea! I don’t know if I’ve seen the mini graham cracker crusts before. Where do you buy them? Blessings, Janet
Hi! I found mine in the baking aisle (where the cake mixes are located) at our local Harris Teeter. I have seen them at other grocery stores too.
Another deliciously easy dessert! Thanks for sharing on the What’s for Dinner link up!!
These are super cute, and sound delicious! 🙂
These look amazing! I love pumpkin pie! No bake is even better! Thanks for sharing!
I just whipped up a no-bake pumpkin pie this morning! How ironic, great minds think a like. They are very very different now that I’m looking at your ingredient list but still a no-bake pumpkin pie! Love the minis that you’ve created and they look amazing!
I love serving miniature desserts for holiday gatherings. So easy to serve, and pretty on a platter! These look so creamy and delicious.
Thanks! I definitely prefer mini desserts.