Pumpkin Pie in a Cup – Perfect for Fall Gatherings
As the leaves change and the air grows crisp, there’s nothing quite like the cozy flavors of pumpkin pie to welcome the season. This Pumpkin Pie in a Cup is an easy, no-bake treat that brings together the classic flavors of pumpkin spice with a creamy, layered texture. It’s ideal for gatherings, dessert tables, or even a special treat to enjoy on a quiet fall afternoon. With its rich layers of pumpkin cheesecake and Biscoff cookie crumbs, this dessert is not only delicious but also beautifully presented in individual servings. Here’s how to bring this delightful dessert to life!
Pumpkin Pie in a Cup Recipe
Ingredients
- 2 cups Biscoff cookie crumbs (from about 30 cookies)
- 6 tablespoons unsalted butter, melted
- 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
- Prepare the Cookie Crumb Base
In a small mixing bowl, combine the Biscoff cookie crumbs with melted butter. Stir until the mixture is well-combined and has a sandy texture. Set aside. - Make the Pumpkin Cheesecake Layer
In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
Add the pumpkin puree and pumpkin pie spice, mixing until fully blended and creamy.
Gently fold in the thawed whipped topping to give the mixture a light, airy texture. - Assemble the Pumpkin Pie Cups
For a neater assembly, you can transfer the pumpkin mixture into a piping bag (optional).
In each serving cup, layer a spoonful of cookie crumbs, followed by a layer of pumpkin cheesecake. Repeat with another layer of crumbs and cheesecake until the cup is filled to your liking. - Chill and Serve
Place the assembled cups in the refrigerator and chill for at least 30 minutes to set.
Before serving, add a dollop of whipped cream and a sprinkle of extra cookie crumbs for garnish, if desired.
Recipe Tips and Variations
- Substitute Cookies: If you don’t have Biscoff cookies, graham crackers or gingersnap cookies make excellent substitutes, adding a unique twist to the dessert.
- Make Ahead: These cups can be prepared a day in advance. Just wait to add the whipped cream topping until right before serving.
- Customize Your Cups: Use mini mason jars or clear dessert cups to highlight the beautiful layers for an even more impressive presentation.
Quick Recipe Details
- Prep Time: 15 minutes
- Chilling Time: 30 minutes
- Total Time: 45 minutes
- Calories: 320 kcal per serving
- Servings: 6
This Pumpkin Pie in a Cup is the perfect dessert for fall gatherings or even a cozy night in. The creamy pumpkin cheesecake pairs beautifully with the crunchy cookie crumbs, creating a delightful blend of textures and flavors. With minimal prep and no baking required, this dessert is a go-to recipe for the busy autumn season. Enjoy every spoonful of this delicious, festive treat!
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Pumpkin Pie In a Cup
- Total Time: 45 minutes
- Yield: 6 1x
Description
The blend of creamy pumpkin cheesecake and buttery Biscoff crumble makes this Pumpkin Pie In a Cup a delightful twist on traditional pumpkin pie. With its rich pumpkin flavor and smooth texture, this dessert is both comforting and festive, making it ideal for fall celebrations. Plus, it’s no-bake, which means you can easily whip it up without any oven time!
Ingredients
2 cups Biscoff cookie crumbs (from about 30 cookies)
6 tablespoons unsalted butter, melted
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
In a small mixing bowl, combine the Biscoff cookie crumbs and melted butter. Stir until fully combined. Set aside.
In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy.
Add the pumpkin puree and pumpkin pie spice, mixing until well-blended. Gently fold in the thawed whipped topping.
For easier filling, transfer the pumpkin mixture to a piping bag (optional).
Assemble each cup by layering cookie crumbs, a layer of pumpkin cheesecake, and repeating with another layer of crumbs and cheesecake. Chill in the refrigerator until set.
Before serving, add a dollop of whipped cream and sprinkle with leftover cookie crumbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320