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
Scale
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
