Mini Nutella No Bake Pies with Pumpkin Whipped Cream

February 11, 2022 by Tanya Schroeder · 28 Comments · Last updated: March 17, 2022

Fillo shells make the perfect crust for no bake pies!

These little sweeties are Mini Nutella No Bake Pies with Pumpkin Whipped Cream.

These Nutella phyllo cups are a perfect example of a bite-sized dessert. Nutella with whipped cream, pumpkin flavor, and a buttery crisp cup to contain it all sounds like perfection to me. Made with just a few simple ingredients and steps you can whip up a whole batch of these tasty treats for your Halloween party or any fall event. I like to make mine for Halloween by adding two mini chocolate chips to each pile of whipped cream so it looks a bit more spooky and fun!

Mini Nutella Bites

These Nutella pies are the ultimate in low-maintenance. These little no-bake pies start with Athens Foods Fillo Shells that gets filled with a delicious Nutella filling. Each small cup gets topped with a festive swirl of homemade pumpkin whipped cream. These no bake pies are simple, quick, and suitable for those that don’t call themselves bakers. In fact, the Nutella fudge mixture is made in the microwave and the whipped cream is made with only three ingredients and a mixer!

Ingredients

Heavy cream
Granulated sugar
Nutella
Vanilla extract
Athens Mini Fillo Shells

For the Pumpkin whipped cream, you will need:

Heavy cream
Granulated sugar
Pumpkin puree
Mini chocolate chips (optional)

For the exact amounts needed, please see the recipe card below.

No bake pies filled with a thick and rich Nutella filling and topped with a homemade pumpkin whipped cream. lemonsforlulu.com

How to Make Mini Nutella No Bake Pies with Pumpkin Whipped Cream

In a microwave-safe bowl, whisk together the heavy cream and sugar.
Place into the microwave for 1 minute.
Stir in the Nutella and microwave for an additional minute.
Remove the bowl from the microwave and whisk together until the mixture is nice and smooth.
Stir in the vanilla extract.
Pour the mixture into Fillo cups and fill them until they are 3/4 of the way full.
Place into the fridge for about an hour or longer, until set.

How to make pumpkin whipped cream

Place the heavy cream into the bowl of a stand mixer that has been fitted with the whisk attachment.
Whisk on high speed until the cream begins to thicken.
While mixing on medium speed, slowly add in the sugar and pumpkin puree. Continue to whisk until the cream has stiff peaks forming.
Place the cream into a piping bag or a ziptop bag with the corner snipped.
Pipe the frosting onto each tart.
Garnish with chocolate chips if desired.
Enjoy!

FAQs

How long are no bake pies good for?

These mini no bake pies are good for up to 3 days or so if kept in an airtight container in the fridge. Make sure to keep them in a single layer container as they will not do well with stacking. I recommend adding the whipped cream before serving so that it doesn’t melt over the next few days.

Can no bake pies be frozen?

Yes, you can freeze these pies with or without the whipped topping. Just freeze on a baking sheet until solid (about 2 hours) and then transfer to an airtight container where they can rest in a single layer. You can keep them frozen for up to 3 months. thaw on the counter or in the fridge before serving.

What are stiff peaks?

“Stiff peaks” is the term given to whipped ingredients (like egg whites or heavy cream). This is achieved when you have whipped so much air into the bowl that the ingredients are now thick enough that when you remove your mixer, the fluff stands straight up like a pointy mountain and does not bend over or sag. If you look at the end of your beaters and hold them horizontally, you’ll see small white peaks coming off of them. This is when you know you have achieved stiff peaks.

Here are some more great no bake desserts that you will enjoy!

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