Description
NoBake Mini Pumpkin Pie Cups enjoy creamy fall flavor in a cupeasy to make stunning to serve and guaranteed to spark cozy dessert moments
Ingredients
Graham cracker crumbs, 1 cup (gluten-free option: gluten-free graham crumbs or almond meal)
Unsalted butter, melted, 3 tablespoons
Pumpkin puree, 1 cup
Cream cheese, softened, 8 oz (1 block)
Powdered sugar, 1/4 cup
Vanilla extract, 1/2 teaspoon
Pumpkin pie spice, 1/2 teaspoon
Pinch of salt
Whipped cream for topping (optional)
Optional toppings: chopped pecans or extra graham crumbs
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.
Notes
A no-bake mini pumpkin pie in a cup with a buttery crust and creamy pumpkin filling, ideal for fall gatherings. Dairy-friendly with flexible swaps and scalable to any party size.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 280 kcal
- Sugar: 16 g
- Fat: 18 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 5 g
