Pumpkin Pie in a Cup Recipe
Introduction
This Pumpkin Pie in a Cup is a delightful twist on the classic dessert, perfect for individual servings. With layers of spiced pumpkin cheesecake and crunchy Biscoff cookie crumbs, it’s an easy and delicious treat to enjoy any 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
- Step 1: In a small mixing bowl, combine the Biscoff cookie crumbs and melted butter. Mix until well combined and set aside.
- Step 2: In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
- Step 3: Add the pumpkin puree and pumpkin pie spice to the cream cheese mixture. Mix until completely combined, then gently fold in the thawed whipped topping.
- Step 4: Transfer the pumpkin cheesecake mixture to a piping bag if desired; this makes filling the cups easier and cleaner but is optional.
- Step 5: Assemble the cups by layering cookie crumbs, then pumpkin cheesecake, repeating once more. Refrigerate until ready to serve, allowing the cheesecake to thicken.
- Step 6: Before serving, top with additional whipped cream and leftover cookie crumbs if desired for extra texture and flavor.
Tips & Variations
- Use crushed graham crackers or ginger snaps instead of Biscoff cookies for a different crust flavor.
- For a dairy-free version, substitute cream cheese and whipped topping with suitable plant-based alternatives.
- Chill the cookie crumbs with butter for 10 minutes in the fridge before layering to help them set firmly.
Storage
Store the assembled cups covered in the refrigerator for up to 3 days. They taste best chilled. To serve, you can let them sit at room temperature for 10 minutes or enjoy directly from the fridge. Avoid freezing, as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, canned pumpkin pie filling contains added spices and sweeteners which may alter the flavor and texture. Use pure pumpkin puree for the best results.
How can I make the dessert ahead of time?
You can prepare the entire dessert a day ahead. Assemble the cups and refrigerate overnight to allow the flavors to meld and the cheesecake to firm up nicely.
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Pumpkin Pie in a Cup Recipe
- Total Time: 20 minutes plus chilling time
- Yield: 6 servings 1x
Description
This no-bake Pumpkin Pie in a Cup is a delightful and easy dessert featuring layers of spiced pumpkin cheesecake and crunchy Biscoff cookie crumbs. Perfect for fall or any time you crave the flavors of pumpkin pie without the fuss of baking, this recipe combines creamy pumpkin filling with buttery cookie crusts, all served in convenient individual cups.
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
- Prepare the Crust Mixture: In a small mixing bowl, combine the Biscoff cookie crumbs with the melted butter. Stir until the crumbs are evenly coated and the mixture resembles wet sand. Set this mixture aside to use as the crust layers.
- Make the Pumpkin Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar using an electric mixer until the mixture is smooth and creamy. This ensures a rich and tangy base for the filling.
- Add Pumpkin and Spice: Add the pumpkin puree and pumpkin pie spice to the cream cheese mixture. Mix thoroughly until everything is fully incorporated and the filling has a uniform color and flavor.
- Fold in Whipped Topping: Gently fold the thawed whipped topping into the pumpkin cream cheese mixture. This will lighten the texture, making the cheesecake filling fluffy and smooth.
- Optional Piping Step: Transfer the filling to a piping bag to make it easier and neater to layer into the cups. This step is optional but recommended for a clean presentation.
- Assemble the Dessert Cups: Begin by placing a layer of the cookie crumb mixture at the bottom of each cup. Then pipe or spoon a layer of the pumpkin cheesecake filling over the crumbs. Repeat with another layer of cookie crumbs followed by more filling, creating alternating layers.
- Chill to Set: Refrigerate the assembled cups until ready to serve. Chilling will allow the cheesecake filling to thicken and set, improving texture and flavor.
- Optional Garnish: Before serving, top each cup with additional whipped cream and sprinkle leftover cookie crumbs on top for extra crunch and decoration.
Notes
- Be sure to use pumpkin puree, not pumpkin pie mix, to control the sweetness and spices in the filling.
- Softening the cream cheese beforehand helps to achieve a smooth filling without lumps.
- Using a piping bag is optional but recommended for neat layering and presentation.
- These cups can be prepared a day in advance and stored covered in the refrigerator.
- For a lower fat version, you can substitute reduced-fat cream cheese and whipped topping.
- If you prefer a stronger pumpkin spice flavor, increase the pumpkin pie spice to 1 1/2 teaspoons.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: pumpkin pie, no bake dessert, pumpkin cheesecake, Biscoff cookie, fall dessert, easy pumpkin recipe
