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Mini No-Bake Pumpkin Chai Pies

mini no-bake pumpkin chai pies - featured image
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These mini no-bake pumpkin chai pies combine creamy pumpkin with warming chai spices in a buttery graham cracker crust. They’re quick, easy, and perfect for fall gatherings or cozy nights in.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (150g)
  • 1/4 cup unsalted butter, melted (60g)
  • 2 tablespoons brown sugar (25g, optional)
  • Pinch of salt
  • 1 cup pumpkin puree (not pumpkin pie filling) (225g)
  • 4 oz cream cheese, softened (113g)
  • 1/2 cup plain Greek yogurt (120g)
  • 1/4 cup maple syrup or honey (60ml)
  • 1 teaspoon vanilla extract (5ml)
  • 1 teaspoon ground cinnamon (2g)
  • 1/2 teaspoon ground ginger (1g)
  • 1/4 teaspoon ground cardamom (0.5g)
  • 1/4 teaspoon ground cloves (0.5g)
  • Pinch ground black pepper (optional)
  • Pinch of salt
  • Whipped cream or coconut whipped topping (for serving, optional)
  • Cinnamon (for dusting, optional)
  • Chopped crystallized ginger (for topping, optional)

Instructions

  1. Combine graham cracker crumbs, melted butter, brown sugar, and a pinch of salt in a mixing bowl. Stir until evenly moistened.
  2. Spoon about 1 tablespoon of crust mixture into each cavity of a mini muffin tin or silicone mold. Press down firmly to create a compact layer.
  3. Place the tin in the freezer for about 10 minutes while preparing the filling.
  4. In a large bowl, blend pumpkin puree, softened cream cheese, and Greek yogurt until smooth and creamy (about 2-3 minutes with a hand mixer).
  5. Add maple syrup or honey, vanilla extract, chai spice blend (cinnamon, ginger, cardamom, cloves, black pepper), and a pinch of salt. Mix well until completely combined.
  6. Taste and adjust spices if needed.
  7. Remove crusts from the freezer. Spoon or pipe the pumpkin chai filling evenly into each crust (about 1-2 tablespoons per mini pie), smoothing the tops.
  8. Tap the tin gently on the counter to settle the filling and remove air bubbles.
  9. Cover with plastic wrap or transfer pies to an airtight container. Refrigerate for at least 2 hours (overnight is better) to set.
  10. Just before serving, top each mini pie with whipped cream or coconut whipped topping, a sprinkle of cinnamon, and chopped crystallized ginger if desired.
  11. Carefully remove pies from the tin or molds. Serve chilled.

Notes

For best results, use full-fat cream cheese and thick Greek yogurt. Chill thoroughly for at least 2 hours to ensure pies set properly. Adjust chai spice blend to taste. For gluten-free, use gluten-free graham crackers or almond flour for the crust. For vegan, use dairy-free cream cheese and coconut yogurt. Add toppings just before serving for the freshest look.

Nutrition

Keywords: no-bake, pumpkin, chai, mini pies, fall dessert, Thanksgiving, easy dessert, individual desserts, creamy, spiced, graham cracker crust

Find it online: https://tessierecipes.com/mini-no-bake-pumpkin-chai-pies-easy-fall-dessert-recipe/