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Pumpkin Pie in a Cup Recipe

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3.9 from 15 reviews

Pumpkin Pie in a Cup is a delightful no-bake dessert that captures the classic flavors of pumpkin pie in an easy-to-make, individual serving. Perfect for fall gatherings like Halloween and Thanksgiving, this treat combines spiced pumpkin cheesecake filling with crunchy Biscoff cookie crumb layers, all served in cups for convenience and festive presentation.

  • Total Time: 10 minutes
  • Yield: 5 servings

Ingredients

Crust

  • 2 cups Biscoff cookie crumbs (from about 30 cookies)
  • 6 Tablespoons unsalted butter, melted

Filling

  • 8 ounces cream cheese, softened
  • 1/2 cup granulated white sugar
  • 1 cup pumpkin puree (NOT pumpkin pie mix)
  • 1 teaspoon pumpkin pie spice
  • 6 ounces frozen whipped topping, thawed (plus more for topping)

Instructions

  1. Prepare the crust mixture: In a small mixing bowl, combine the Biscoff cookie crumbs and melted butter. Stir until the mixture is well combined and the crumbs are evenly coated with butter. Set aside.
  2. Make the pumpkin cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together using an electric mixer until the mixture is smooth and creamy without lumps.
  3. Add pumpkin and spices: Add the pumpkin puree and pumpkin pie spice to the cream cheese mixture. Mix thoroughly until all the ingredients are well incorporated and the filling is uniform in texture and color.
  4. Fold in whipped topping: Gently fold the thawed whipped topping into the pumpkin mixture to create a light, airy texture. Be careful not to overmix to maintain fluffiness.
  5. Optional preparation for assembling: Transfer the pumpkin cheesecake filling to a piping bag to facilitate cleaner and easier filling of the cups. This step helps with neat presentation but is not mandatory.
  6. Assemble the dessert cups: In serving cups, start with a layer of the cookie crumb mixture, followed by a layer of the pumpkin cheesecake filling. Repeat layers once more, finishing with the pumpkin cheesecake on top. Refrigerate the cups until ready to serve. Chilling will help the cheesecake thicken and set properly.
  7. Garnish and serve: Before serving, optionally top each cup with additional whipped cream and sprinkle leftover cookie crumbs on top for added texture and decoration.

Notes

  • Use pure pumpkin puree, not canned pumpkin pie filling, to control sweetness and spice.
  • Softened cream cheese ensures a smooth cheesecake texture without lumps.
  • This dessert is best served chilled to allow the filling to firm up.
  • Using a piping bag for the filling makes assembly easier and presents a cleaner look, but you can spoon the filling if preferred.
  • Leftover cookie crumbs can be used as a crunchy topping garnish.
  • Store refrigerated and consume within 3 days for best freshness.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/pumpkin-pie-in-a-cup-recipe/