Cozy Pumpkin Snack in Tiny Cups

After a long day, I reach for something comforting and fast. This EASY NO BAKE MINI PUMPKIN PIE IN A CUP hits the moment with creamy pumpkin filling tucked into a buttery crust—all in a perfect little cup. It’s the kind of treat you can whip up in minutes and photograph for Pinterest without breaking a sweat.

This little dessert is a crowd-pleaser for fall gatherings or a simple weeknight reward. It’s dairy-friendly with flexible swaps, and it scales up or down to fit your party size. You’ll love how the flavors come together: pumpkin, warm spices, and that gentle tang from cream cheese, all set in a no-bake crust that’s crisp at the edges and creamy in the center.

Ingredients

Graham cracker crumbs, 1 cup

Note: For gluten-free, swap with gluten-free graham crumbs or finely crushed almonds mixed with a touch of butter.
Unsalted butter, melted, 3 tablespoons

Note: Binds the crust. Let it cool slightly before pressing into cups for a neat, compact base.
Pumpkin puree, 1 cup

Note: Use 100% pumpkin. If you make homemade puree, strain until thick and smooth.
Cream cheese, softened, 8 oz (1 block)

Note: Creates the luscious filling. For dairy-free, use a plant-based cream cheese alternative.
Powdered sugar, 1/4 cup

Note: Adjust sweetness to taste; you can swap in a drizzle of maple syrup (start with 1–2 tablespoons) if you prefer liquid sweetener.
Vanilla extract, 1/2 teaspoon

Note: Brightens the pumpkin and smooths the filling.
Pumpkin pie spice, 1/2 teaspoon

Note: If you don’t have this blend, mix 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and a pinch of cloves.
Pinch of salt

Note: Heightens flavors and balances sweetness.
Whipped cream for topping (optional)

Note: Use dairy or coconut whipped cream depending on your dietary needs.
Optional toppings: chopped pecans or extra graham crumbs

Note: Adds texture and a pretty finish.

Instructions

Make crust: In a small bowl, mix graham cracker crumbs with melted butter until the mixture clumps when pressed. Spoon about 1 tablespoon into each mini cup or jar and press firmly to form a crust. Chill 10 minutes to set the crust.
Prepare filling: In a medium bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla; mix until light and fluffy. Stir in pumpkin puree and pumpkin pie spice, with a pinch of salt, until fully incorporated and silky.
Assemble: Spoon the pumpkin filling over the crust in each cup. Gently tap the cups on the counter to settle the filling and smooth the tops.
Chill until set: Refrigerate 1 hour or longer (even overnight) until the filling is firm to the touch and slightly glossy on top.
Serve: Top with a dollop of whipped cream and a sprinkle of cinnamon or chopped pecans for a pretty finish. Enjoy the cozy aroma as you take the first bite.

Tips & Variations

Crust swap: Use crushed digestive biscuits with butter or switch to crushed nuts for a crust with extra crunch. Gluten-free options include gluten-free graham crackers or almond flour blends.
Dairy-free/dessert-friendly: Swap to dairy-free cream cheese and a plant-based butter; use coconut whipped cream on top.
Sweetener swaps: If you prefer less sweetness, cut powdered sugar to 2 tablespoons and add a touch of maple syrup for depth.
Spice play: Add a pinch of ground ginger or cardamom for a bolder autumn aroma.
Make-ahead: Crust can be prepared a day ahead; keep in an airtight container. Fill just before serving for the freshest texture.
Storage: Refrigerate filled cups covered for up to 3 days. Keep whipped toppings separate until ready to serve.

Serving Suggestions

Pair with a crisp fall salad featuring arugula, apples, and toasted pecans for a light, balanced meal option.
Plate in clear mini cups or mason jars to showcase the layered crust and creamy filling; a dusting of cinnamon elevates the look.
Make-it-a-meal idea: Serve alongside roasted root vegetables or a small squash soup to turn dessert into a cozy end to a simple dinner.
Garnish ideas: A light caramel drizzle, extra pecans, or a delicate cinnamon sugar sprinkle for a professional finish.

FAQs

Can I thicken the filling if it’s too loose?

If the filling seems a little soft, chill the cups longer to help them set. You can also blend in an additional 2–4 ounces of cream cheese, added in small portions, until the mixture holds its shape. Avoid overmixing once you’ve added the pumpkin to keep the texture smooth.

Can I make ahead?

Yes. Crusts can be prepared a day ahead and stored airtight. Fillings can be made a day ahead and refrigerated separately; assemble just before serving to keep the crust crisp and the filling bright.

How do I reheat or serve later?

These are best served cold or well-chilled. Reheating filled cups can cause the filling to soften or separate. If you want to refresh the texture, add a fresh dollop of whipped cream before serving.

Can I use Greek yogurt or substitutes?

Yes. You can substitute up to half of the cream cheese with thick Greek yogurt for a tangier bite. For dairy-free versions, use a vegan cream cheese and coconut-based whipped topping.

How can I keep the filling silky?

Beat the cream cheese until completely smooth before adding pumpkin. Use room-temperature ingredients to avoid lumps, and fold in pumpkin puree slowly to maintain a silky, glossy finish. Chill time helps the texture settle beautifully.

Can I make this gluten-free?

Absolutely. Use gluten-free graham cracker crumbs or finely crushed gluten-free cookies for the crust. If you’re avoiding gluten entirely, crushed toasted almonds or pecans with a touch of butter also work well.

Final Thoughts

These easy no-bake mini pumpkin pies in a cup are a playful, crowd-pleasing way to celebrate fall without turning on the oven. They’re snackable, Pinterest-ready, and versatile enough to suit many dietary needs. Give them a try, chill, and enjoy the creamy pumpkin bliss in every tiny cup.

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