Pumpkin Pie In a Cup
A Pumpkin Pie in a Cup is a fun and easy fall treat! It’s everything you love about pumpkin pie, served up in individual, no-bake dessert cups. These are perfect for Halloween, Thanksgiving, or any holiday event.
For more delicious Pumpkin Recipes, be sure to check out my Pumpkin Sheet Cake, Pumpkin Cheesecake Sugar Cookie Bars, and Pumpkin Spice Oatmeal.
Fall is here and the quintessential pumpkin dessert of the season is of course, pumpkin pie. You’ll find it at nearly every Thanksgiving table in North America this fall. I thought it would be really fun to take this classic dessert and then give it a special twist by creating Pumpkin Pie in a Cup!
Making your Pumpkin Pie in a Cup vs. the traditional route is a really easy way to serve dessert for a crowd at your holiday get-togethers. They are a great make-ahead option, and are also simple enough for kiddos to help with.
Pumpkin Pie in a Cup is made with layers of pumpkin spiced cheesecake, whipped topping, and cookie crumbs, and then served in individual plastic cups or jars. They are so yummy, and make a delicious treat for your family and friends at Thanksgiving. My kids love these and choose them over regular pumpkin pie every time!
Ingredients for Pumpkin Pie in a Cup
A full list of ingredients, measurements, and instructions are located in the recipe card below.
- biscoff cookies (or graham crackers)
- unsalted butter
- cream cheese
- granulated white sugar
- pumpkin puree
- pumpkin pie spice
- frozen whipped topping
How to Make Pumpkin Pie in a Cup – Step by Step
A full list of ingredients, measurements, and instructions are located in the recipe card below.
- Start by combining your Biscoff cookie crumbs with the melted butter in a small bowl, mixing until crumbly.
- Beat the sugar and cream cheese together in a separate bowl with an electric mixer, then add the pumpkin puree and pumpkin spice and mix well.
- Fold in the whipped topping, then transfer the cheesecake mixture to a piping bag (if desired) to making filling the cups easier.
- Add a layer of cookie crumbs to the bottom of each cup, then follow with a layer of cheesecake filling. Continue layering until the cups are full.
- Refrigerate until ready to serve, then top with whipped cream and additional cookie crumbs if desired.
Tips and Notes
- Toppings: I like to top my pumpkin pie in a cup parfaits with whipped cream (I added some whipped topping to a piping bag for the ones in the photos) and a sprinkle of the biscoff cookie crumbs. You could also use fall colored sprinkles, candy corn, or crushed nuts like pecans or walnuts to decorate them.
- What kind of cups to use: Feel free to use small glass cups, 1/2 pint mason jars, or plastic 9 oz cups to serve your pumpkin pie in a cup parfaits. You can also dress them up by using wine glasses or champagne flutes.
- Make it into a trifle: You can also layer the pumpkin spiced cheesecake filling and cookie crumbs in a large trifle bowl instead of making it into individual cups.
- Prepare up to 1 day in advance. These can be made up to one day in advance and stored in the refrigerator. I don’t recommend making them any sooner than that as the cookie layers can soften up too much and get soggy. Also, don’t add the toppings until right before you are ready to serve for this same reason.
- Storing leftovers. Any leftovers can be stored in the fridge covered with plastic wrap. As I mentioned, the cookie layers will soften over time.
More Delicious Fall Recipes You Should Try
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Pumpkin Pie in a Cup
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. Mix until combined. Set aside.
- In a large mixing bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth and creamy.
- Add the pumpkin puree and pumpkin spice, and mix until completely combined. Fold in the thawed whipped topping.
- Transfer the cheesecake mixture to a piping bag to make it easier to add to the cups, if desired. This is optional, but makes filling the cups easier and cleaner!
- Assemble the the cups by adding a layer of cookie crumbs, a layer of pumpkin cheesecake, and repeating with another layer of cookie crumbs and pumpkin cheesecake. Refrigerate until ready to serve (the cheesecake will thicken while it refrigerates.)
- If desired, you can top with additional whipped cream and leftover cookie crumbs before serving.
Notes
- Toppings: I like to top my pumpkin pie in a cup parfaits with whipped cream (I added some whipped topping to a piping bag for the ones in the photos) and a sprinkle of the biscoff cookie crumbs. You could also use fall colored sprinkles, candy corn, or crushed nuts like pecans or walnuts to decorate them.
- What kind of cups to use: Feel free to use small glass cups, 1/2 pint mason jars, or plastic 9 oz cups to serve your pumpkin pie in a cup parfaits. You can also dress them up by using wine glasses or champagne flutes.
- Make it into a trifle: You can also layer the pumpkin spiced cheesecake filling and cookie crumbs in a large trifle bowl instead of making it into individual cups.
- Prepare up to 1 day in advance. These can be made up to one day in advance and stored in the refrigerator. I don’t recommend making them any sooner than that as the cookie layers can soften up too much and get soggy. Also, don’t add the toppings until right before you are ready to serve for this same reason.
- Storing leftovers. Any leftovers can be stored in the fridge covered with plastic wrap. As I mentioned, the cookie layers will soften over time.
This is fully awesome! I love the creativity and the textures. It really does taste just like a pumpkin pie.
I made this recipe for my class at school. They loved it!
Pumpkin pie flavor is the best!
I love this yummy combination of creamy pumpkin pie layers in a parfait. So much fun to eat!
I cant wait to try this soon! I love how the layers show through the jar!
This sounds like a tasty parfait combination I always love pumpkin recipes.
I went a little crazy buying out the pumpkin aisle during the fall madness so I need some recipes to use it in. These parfaits look so delicious. I can’t wait to make them.
I’d eat so many of these. I just love pumpkin pie. The perfect dessert!
Carrie, this looks like a great way to have your pie without so much work!
This look tasty. I especially like that you can eat of a jar. Who doesn’t like to eat out of jar?? 😉 Can’t wait to try your savory pumpkin seeds too!