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Pumpkin Pie in a Cup Recipe

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4.2 from 57 reviews

This Pumpkin Pie in a Cup recipe is a delightful no-bake dessert that layers spiced pumpkin cheesecake with crunchy Biscoff cookie crumbs. It’s an easy-to-make, individual serving treat perfect for fall and holiday gatherings. Creamy pumpkin filling combined with the nostalgic flavor of Biscoff cookies creates a rich and festive flavor in every bite.

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

  1. Prepare the crust mixture: In a small mixing bowl, combine the Biscoff cookie crumbs and melted butter. Stir until the crumbs are evenly coated and texture resembles wet sand. Set aside for assembly.
  2. Make the pumpkin cheesecake filling: In a large mixing bowl, using an electric mixer, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy without lumps.
  3. Add pumpkin and spices: Mix in the pumpkin puree and pumpkin pie spice thoroughly until fully incorporated, ensuring a smooth, uniform batter.
  4. Fold in whipped topping: Gently fold the thawed whipped topping into the pumpkin mixture to lighten the texture and create a creamy filling. Avoid overmixing to maintain fluffiness.
  5. Optional piping prep: Transfer the pumpkin cheesecake mixture into a piping bag to facilitate neat layering into cups, though this step can be skipped if preferred.
  6. Assemble the cups: In your serving cups, start by adding a layer of the cookie crumb crust, then pipe or spoon a layer of pumpkin cheesecake over it. Repeat layering once more with cookie crumbs followed by the pumpkin cheesecake.
  7. Chill to set: Refrigerate the assembled cups until ready to serve. The filling will thicken as it chills, enhancing texture and flavor.
  8. Garnish before serving: Optionally, top each cup with additional whipped topping and sprinkle leftover cookie crumbs for added texture and presentation.

Notes

  • Use plain pumpkin puree rather than pumpkin pie mix to control sweetness and spice level.
  • For best results, ensure cream cheese is softened before mixing to avoid lumps.
  • This dessert can be assembled a few hours ahead or even the day before for convenience.
  • Use an electric mixer for smooth and creamy texture in the cheesecake filling.
  • Store leftovers covered in the refrigerator for up to 3 days.

Find it online: https://recipethrive.com/pumpkin-pie-in-a-cup-recipe/