How to make tasty no-bake mini pumpkin pies.

The holidays come with so much cooking and food prep that getting everything on the table — hot and on time — can feel like a choreographed dance.

Whether you're handling the entire meal or just bringing dessert, it pays to work smarter, not harder. Box mix cakes or no-bake desserts can help lighten the load. And with a few simple ingredient swaps, even a standard boxed cake can taste like it came straight from your own recipe collection.

Watch this video to learn how to make box cake mix taste like it's homemade.

Make box mix cakes taste homemade

There’s no shame in choosing the easier route. A boxed mix cuts down the heavy lifting, and with a few smart tweaks, you’ll still leave everyone wondering how you baked something so good.

Following the instructions on the box, use:

  • Milk or eggnog instead of water.
  • Melted butter instead of vegetable oil.
  • Add in an extra egg or yolk for the perfect texture.
  • About a quarter cup of sour cream or plain yogurt to add extra moisture

If you're making a vanilla cake, consider adding cinnamon or nutmeg, extra vanilla extract or a bit of orange zest for more depth.

For chocolate cake, try mixing in a little instant espresso powder to enhance the flavor.

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Easy no-bake pumpkin pie recipe

No-bake options are especially convenient because they don’t require oven time, and you can make them ahead of your gathering.

Watch this video to see how to make single-serve, no-bake pumpkin pies.

These no-bake pumpkin pies are creamy, spiced, perfectly portioned — and so cute. Grab your muffin tin and let’s get started.

Start by making the crust. You’ll need:

  • 1 ½ cups graham cracker crumbs or ginger snaps.
  • 6 tbsp melted unsalted butter.
  • 2 tbsp brown sugar or granulated sugar (optional).

Mix the ingredients together and press about two tablespoons into each muffin cup. Pop them in the fridge while you make the filling. You can also opt for the ultimate shortcut: store-bought crusts.

For the filling, you’ll need:

  • 1 (8 oz) package softened cream cheese.
  • 1 (15 oz) can pumpkin purée. Blot it with paper towels to remove the extra moisture.
  • 1 (3.4 oz) box instant vanilla pudding mix.
  • 2 tbsp maple syrup.
  • 1 cup cold milk.
  • 1 ½ tsp pumpkin pie spice.
  • 1 tsp vanilla extract.
  • 1 cup store bought or homemade whipped cream.

Using a stand mixer, hand mixer or just your hands, start by creaming the cream cheese. Scrape down the sides, then add the pumpkin purée and mix to combine. Once that’s incorporated, add the instant vanilla pudding, milk and pumpkin pie spice, and mix until it’s smooth and smells just like Thanksgiving.

Next, fold in the whipped topping to give it that light, silky texture.

Spoon the filling into each crust, smooth the tops and refrigerate for a few hours until perfectly set.

Top with whipped cream and a sprinkle of cinnamon — then enjoy!

This article originally appeared on USA TODAY: Simplify Thanksgiving desserts with better box mix, no-bake pies: Video tutorials

Reporting by Cody Godwin, USA TODAY / USA TODAY

USA TODAY Network via Reuters Connect