If you’re craving all the cozy flavors of fall but want something quick, easy, and absolutely delicious, you’re going to love this Pumpkin Pie in a Cup Recipe. It’s like a mini pumpkin pie dessert that you can whip up in no time, perfect for when you want that rich, spiced treat without fussing over crusts or baking. Trust me, once you try this, you’ll wonder why it took me so long to share it!
Why You’ll Love This Recipe
- Super Quick to Make: You can put this together in just 10 minutes, which makes it perfect for last-minute dessert cravings.
- No Baking Required: Everything comes together in layers, so no oven time means less hassle and less heat in the kitchen.
- Perfect Portion Control: Served in cups, it’s great for individual servings – no slicing and no mess.
- Tender, Spiced Comfort: The pumpkin pie spices mixed with creamy filling and crunchy Biscoff crumbs create a dreamy fall flavor combo.
Ingredients You’ll Need
The magic here is the combination of creamy pumpkin-infused cheesecake filling layered over crunchy, buttery Biscoff cookie crumbs. Each ingredient brings its own thing to the table, and together they make an irresistible combo. Here’s what you’ll want to have handy before you start.
- Biscoff cookie crumbs: These cookies have that caramelized, spiced flavor that pairs so beautifully with pumpkin.
- Unsalted butter: Melted butter is the secret to making those crumbs hold together like the perfect crust layer.
- Cream cheese: Softened cream cheese gives the filling that rich, silky texture.
- Granulated white sugar: A simple sweetener that balances the pumpkin’s earthiness.
- Pumpkin puree: Use pure pumpkin – not pumpkin pie mix – to control the spices and sweetness yourself.
- Pumpkin pie spice: This warming blend is what makes the filling swoon-worthy.
- Frozen whipped topping: Thawed whipped topping keeps the filling light and airy.
Variations
One of the things I adore about this Pumpkin Pie in a Cup Recipe is how easy it is to make your own. Over time, I’ve tweaked it depending on what’s in my pantry or just to switch things up a bit — so don’t hesitate to experiment!
- Use different cookie crumbs: I once swapped Biscoff for graham cracker crumbs for a more traditional pumpkin pie crust flavor, and my family still raved about it.
- Dairy-Free Option: Try using a vegan cream cheese and coconut whipped topping to make it friendly for dairy-free diets.
- Spice it up: Add a pinch of cinnamon or nutmeg on top for extra cozy autumn vibes.
- Make it boozy: Adding a splash of bourbon or rum to the filling takes this dessert to grown-up party status—just a little goes a long way!
How to Make Pumpkin Pie in a Cup Recipe
Step 1: Craft the Crumb Base
Start by mixing those lovely Biscoff cookie crumbs with melted butter in a small bowl. The butter helps the crumbs stick together, giving you that perfect base layer with a buttery crunch. Don’t skip this step—it’s what brings texture and depth! Once combined, set it aside to let it settle as you prepare the filling.
Step 2: Whip Up the Pumpkin Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. This part is so satisfying—watch those lumps disappear! Then, mix in the pumpkin puree and pumpkin pie spice until it’s beautifully blended. Finally, gently fold in the thawed whipped topping for that light, mousse-like texture. Be gentle here; you want to keep the airiness intact.
Step 3: Assemble Your Cups
Here’s where it gets fun: Start layering your cups! First, add a spoonful of cookie crumbs, then a dollop of the pumpkin cheesecake filling. Repeat for a second layer — cookie crumbs, then pumpkin filling. If you want things to be extra neat, transfer the filling into a piping bag (I discovered this trick when I wanted cleaner layers). Pop the cups in the fridge and let them chill until that filling thickens up nicely—usually a couple of hours or overnight if you’re prepping ahead.
Step 4: Add Your Finishing Touches
Right before serving, add a generous swirl of whipped topping and a sprinkle of leftover cookie crumbs on each cup. It’s those little embellishments that elevate this simple dessert into something special. I also sometimes toss on a few crushed pecans for a toasty crunch that my family goes crazy for.
Pro Tips for Making Pumpkin Pie in a Cup Recipe
- Softening Cream Cheese: Make sure your cream cheese is fully softened to avoid lumps; I like to let it sit out for about 30 minutes before starting.
- Layer Neatly: For picture-perfect layers, using a piping bag for the filling makes the assembly cleaner and more attractive.
- Pumpkin Puree over Pie Mix: Always opt for plain pumpkin puree – it gives you control over the spices and sweetness.
- Preventing Soggy Crumbs: Don’t assemble too far in advance; assembling no more than a day ahead keeps the cookie crumbs from getting soggy.
How to Serve Pumpkin Pie in a Cup Recipe
Garnishes
I’m a sucker for whipped cream on pretty much any dessert, and this Pumpkin Pie in a Cup Recipe is no exception. I love topping mine with a generous swirl of whipped topping and adding a sprinkle of Biscoff crumbs right on top — it adds a little crunch and visual appeal. Sometimes, I’ll toss on chopped toasted pecans or a few fall-colored sprinkles for fun. These little touches make it festive without any extra effort.
Side Dishes
This pumpkin dessert pairs wonderfully with a warm beverage. I often serve it alongside a freshly brewed cup of chai tea or a spiced latte, which complements the pumpkin spice flavors beautifully. If you want to make a party out of it, add a simple cheese board or some caramel-dipped apple slices to complete the cozy vibe.
Creative Ways to Present
For special occasions, I like to dress these cups up in clear glassware like mini mason jars or elegant stemmed glasses — it instantly elevates the look. Layering in a tall trifle bowl is another fun option if you’re feeding a crowd; just let everyone scoop their own. You can even make festive layers with crushed candy corn or drizzle a little caramel sauce between layers to wow your guests.
Make Ahead and Storage
Storing Leftovers
I usually cover leftover cups tightly with plastic wrap and keep them in the fridge. They stay delicious for a day or two, but be mindful that the cookie crumbs will soften up over time. If you want to keep that crunch, I recommend just storing the crumbs separately and adding fresh right before serving.
Freezing
I’ve had moderate success freezing these cups — the texture of the whipped topping changes a bit, so I prefer to enjoy this recipe fresh or simply refrigerated. If you want to freeze, I suggest freezing only the filling in an airtight container and assembling with fresh crumbs and topping after thawing.
Reheating
Since this dessert is best served chilled, reheating isn’t really ideal. But if you find your filling a bit too firm after refrigeration, just let it sit at room temperature for 10-15 minutes before serving — it softens beautifully and tastes just right.
FAQs
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Can I use fresh pumpkin instead of canned pumpkin puree for this Pumpkin Pie in a Cup Recipe?
You can use fresh pumpkin, but you’ll need to cook and puree it first for the best texture. Canned pumpkin puree is smooth and ready to go, which makes the recipe much easier and ensures consistent flavor and moisture.
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Is it okay to substitute the Biscoff cookies with graham crackers?
Absolutely! Graham cracker crumbs work well as a substitute if Biscoff cookies aren’t available. The flavor will be slightly different—less caramelized and spiced—but still delicious and complementary to the pumpkin filling.
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How long can I prepare Pumpkin Pie in a Cup ahead of time?
I recommend assembling these cups up to one day in advance. Storing them longer can cause the cookie crumbs to get soggy, which takes away from that delightful texture contrast.
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Can I use homemade whipped cream instead of frozen whipped topping?
Yes! Homemade whipped cream adds a fresh flavor and can be sweeter or less sweet depending on your preference. Just make sure it’s whipped enough to hold its shape when folding into the filling.
Final Thoughts
This Pumpkin Pie in a Cup Recipe is one of those treats that really brings the cozy spirit of fall into your kitchen in a flash. I love how easy it is to throw together yet feels so indulgent and special. Whether you’re making it for a crowd or just craving a personal pumpkin pie fix, this layered delight always hits the spot. Give it a try and see for yourself – I have a feeling it’ll become a go-to for you too!
Print
Pumpkin Pie in a Cup Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 5 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This Pumpkin Pie in a Cup recipe offers a delicious and easy-to-make pumpkin cheesecake parfait with layers of spiced pumpkin filling and crunchy Biscoff cookie crumbs. Perfect for fall gatherings, these individual desserts combine creamy pumpkin-flavored cheesecake with buttery cookie layers and a hint of pumpkin pie spice, served chilled and topped with whipped cream.
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 well coated and evenly moistened. Set this mixture aside to use as the cookie layer in your cups.
- Make the Pumpkin Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated white sugar using an electric mixer until the mixture is smooth and creamy, free of lumps. This creates a rich base for the filling.
- Combine Pumpkin and Spice: Add the pumpkin puree and pumpkin pie spice to the cream cheese mixture. Continue mixing until the mixture is fully combined, with the pumpkin flavor evenly distributed.
- Fold in Whipped Topping: Gently fold the thawed whipped topping into the pumpkin cream cheese blend. This lightens the texture and adds fluffiness to the filling.
- Optional – Prepare for Assembly: Transfer the pumpkin cheesecake mixture to a piping bag to make it easier and cleaner to layer into the cups, although this step is optional.
- Assemble the Cups: Start by adding a layer of the Biscoff cookie crumb mixture to the bottom of each cup. Then add a layer of the pumpkin cheesecake filling. Repeat with another layer of cookie crumbs and finish with another layer of pumpkin cheesecake. The layering creates a visually appealing and tasty parfait.
- Chill: Refrigerate the assembled cups until ready to serve. The cheesecake filling will thicken upon chilling, making it perfect for serving.
- Add Toppings Before Serving: Just before serving, top each cup with additional whipped cream and a sprinkle of leftover Biscoff cookie crumbs to enhance the texture and presentation.
Notes
- Toppings: Enhance your pumpkin pie cups with whipped cream, fall-colored sprinkles, candy corn, or crushed nuts such as pecans or walnuts for festive decoration.
- Serving Vessels: Use small glass cups, 1/2 pint mason jars, or plastic 9 oz cups to serve. For a more elegant presentation, try wine glasses or champagne flutes.
- Trifle Option: Alternatively, create a larger dessert by layering the pumpkin cheesecake filling and cookie crumbs in a large trifle bowl.
- Preparation Timeframe: These dessert cups can be prepared up to one day in advance and refrigerated. Avoid making them earlier to prevent the cookie layers from becoming soggy.
- Leftovers Storage: Store leftover cups covered in plastic wrap in the refrigerator. Note that the cookie layers will soften over time, affecting texture.
Nutrition
- Serving Size: 1 cup (approx. 1 parfait)
- Calories: 360
- Sugar: 28g
- Sodium: 130mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
