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No-Bake Mini Pumpkin Pie Cups
No-bake mini pumpkin pie cups are an easy, creamy dessert for the holidays. Full of pumpkin and spice flavors, these mini desserts are perfect for entertaining. So much easier than pumpkin pie, just a simple hazelnut crumb crust, rich pumpkin mousse and topped with whipped cream and salted caramel sauce. The pumpkin mousse will seem soft at first, but will thicken to a creamy, silky consistency after chilling. Pair with a California sparkling wine or California Chardonnay.
Pairs With
Yield: 6 Servings
Ingredients
For the crust:
- ½ cup (74 grams) toasted hazelnuts
- 11 (40 g) vanilla wafers
- 1 tablespoon (15 ml) olive oil
- ¼ teaspoon (1 g) kosher salt
For the Pumpkin Mousse:
- 1 ½ cups (425 g) pumpkin puree
- 8 ounces (232 g) brick-style cream cheese, room temperature
- 1 cup (115 g) powdered sugar
- 1 teaspoon (1 g) ground cinnamon
- ½ teaspoon (1 g) ground nutmeg
- ½ teaspoon (1 g) ground cardamom
- 1 teaspoon vanilla extract
For Serving:
- Whipped cream
- Salted caramel sauce
Instructions
- Make the crust: Combine toasted hazelnuts and vanilla wafers in a food processor or high-speed blender and pulse until it resembles coarse crumbs. Transfer to a medium bowl and stir in olive oil and salt.
- Set aside 2 tablespoons of the crumb mixture to sprinkle over the top. Divide remaining crumb mixture between 6 (3-4 ounce/ 90-118 ml) ramekins or cups and press down to form a crust. It will be loose, that’s okay.
- Make the mousse: Combine all the ingredients in the bowl of a stand mixer fitted with the paddle attachment. Start mixer on low speed and gradually increase to medium-high and beat until the mixture is creamy and smooth, about 1-2 minutes.
- Divide mixture evenly between the cups, cover and chill for at least 30 minutes or up to 3 days.
- Top with whipped cream, reserved crumb mixture and a drizzle of salted caramel sauce.