This Pumpkin Pie In a Cup is a delightful no-bake dessert that captures all the comforting flavors of a classic pumpkin pie, layered into a beautiful, single-serving treat. A crunchy, spiced Biscoff cookie crust is topped with a light, fluffy pumpkin cheesecake filling, creating a perfect balance of texture and taste.
It’s an incredibly easy and elegant dessert for fall gatherings, Thanksgiving, or anytime you want a taste of pumpkin pie without turning on the oven. These individual cups are simple to prepare ahead of time, making them a stress-free addition to any holiday menu.
Ingredients
- 2 cups Biscoff cookie crumbs (from about 30 cookies)
- 6 Tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- ½ 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)
Step-by-Step Method
Step 1: Prepare the Biscoff crust
Place the Biscoff cookies in a food processor and pulse until you have fine crumbs. Alternatively, you can place them in a zip-top bag and crush them with a rolling pin.
In a small bowl, combine the cookie crumbs with the melted butter. Mix with a fork until all the crumbs are evenly moistened and the mixture resembles wet sand.
Step 2: Make the pumpkin cheesecake filling
In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy, with no lumps remaining.
Add the pumpkin puree and pumpkin pie spice to the cream cheese mixture. Beat on low speed until everything is well combined and the mixture is smooth.
Gently fold in the thawed whipped topping with a spatula until it is just incorporated. Be careful not to overmix, as you want the filling to remain light and airy.
Step 3: Assemble the cups
You will need about 6-8 small glasses, jars, or dessert cups for layering.
Spoon about 2-3 tablespoons of the Biscoff cookie crust mixture into the bottom of each cup. Use the back of a spoon to press it down gently into an even layer.
Step 4: Add the filling layer
Carefully spoon or pipe the pumpkin cheesecake filling on top of the crust layer in each cup, filling them about halfway. Smooth the top with a spoon.
For a multi-layered look, you can add another thin layer of the cookie crumbs, followed by another layer of the pumpkin filling.
Step 5: Chill
Cover the cups with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm and set. This chilling time is essential for the flavors to meld and the dessert to achieve the proper texture.
Step 6: Garnish before serving
Just before serving, top each cup with a dollop of additional whipped topping and a sprinkle of leftover Biscoff cookie crumbs or a dash of pumpkin pie spice.
Expert Tips for Success
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Use softened cream cheese: This is crucial for a smooth, lump-free filling. Set it out on the counter for about an hour before you begin.
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Pure pumpkin is a must: Make sure you are using 100% pure pumpkin puree, not pumpkin pie mix, which is already sweetened and spiced.
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Thoroughly thaw whipped topping: Let the whipped topping thaw completely in the refrigerator to ensure it folds into the filling smoothly.
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Don’t overmix the filling: Once you add the whipped topping, fold it in gently to keep the filling light and fluffy.
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Chill completely: Do not rush the chilling process. The dessert needs several hours to set up properly.
Tasty Variations to Try
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Different cookie crust: If you can’t find Biscoff, you can use gingersnap cookies, graham crackers, or even shortbread cookies for the crust.
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Add a caramel layer: A thin drizzle of salted caramel sauce between the crust and the filling adds a wonderful layer of decadence.
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Spice it up: Add a pinch of cinnamon, nutmeg, or ginger to the cookie crust for extra warmth.
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Toasted pecan topping: Sprinkle some toasted chopped pecans on top along with the whipped cream for a nutty crunch.
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Homemade whipped cream: If you prefer, you can use homemade sweetened whipped cream instead of frozen whipped topping. You will need about 1 ½ cups of homemade whipped cream.
Frequently Asked Questions
Can I make this dessert ahead of time?
Yes, this is an excellent make-ahead dessert. You can assemble the cups and store them in the refrigerator, covered, for up to 2 days. Just add the final whipped topping and garnish before serving.
Can I make this in one large dish instead of individual cups?
Yes. You can layer the crust and filling in an 8×8-inch dish or a small trifle bowl. Simply press all the crust mixture into the bottom of the dish and top with all of the filling.
How do I store leftovers?
Leftovers should be stored covered in the refrigerator and will keep well for up to 3-4 days.
Can I freeze these pumpkin pie cups?
While the texture might change slightly upon thawing, you can freeze them. Cover tightly and freeze for up to 1 month. Thaw in the refrigerator for several hours before serving.
Is there a substitute for cream cheese?
For a similar tangy flavor, you could try using mascarpone cheese, though the texture will be slightly different. Ensure it is softened before using.
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Pumpkin Pie In a Cup
- Total Time: 260
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
A no-bake dessert that captures all the cozy, spiced flavors of classic pumpkin pie in a creamy, handheld treat. Layers of buttery Biscoff cookie crust and smooth pumpkin cheesecake filling make these cups perfectly portioned for fall gatherings.
Ingredients
2 cups Biscoff cookie crumbs (about 30 cookies)
6 tbsp unsalted butter, melted
8 oz cream cheese, softened
½ cup granulated sugar
1 cup pure pumpkin puree (not pumpkin pie mix)
1 tsp pumpkin pie spice
6 oz frozen whipped topping, thawed (plus extra for topping)
Instructions
Make the crust: Pulse cookies in a food processor to fine crumbs or crush in a bag with a rolling pin. Mix crumbs with melted butter until moistened.
Prepare filling: Beat cream cheese and sugar with a mixer until smooth. Add pumpkin puree and pumpkin pie spice; beat until fully combined. Gently fold in thawed whipped topping until light and fluffy.
Layer in cups: Divide crust mixture evenly among 6–8 cups (2–3 tbsp each) and press gently to form a base. Spoon or pipe pumpkin cheesecake filling over crust. Add another thin layer of crumbs and more filling if desired for extra layering.
Chill: Cover cups with plastic wrap and refrigerate at least 4 hours, or until set.
Garnish & serve: Top each with whipped cream and sprinkle with cookie crumbs or pumpkin spice just before serving.
Notes
Use softened cream cheese for a silky, lump-free filling.
Only use pure pumpkin puree, not spiced pumpkin pie mix.
Fold whipped topping gently to keep the filling light.
Chill thoroughly for at least 4 hours before serving.
Store in the fridge up to 3–4 days; garnish before serving.
- Prep Time: 20
- Category: Dessert
- Method: No-Bake / Chilled
- Cuisine: American / Fall
Nutrition
- Serving Size: 1 serving (1/8 recipe)
- Calories: 360
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: pumpkin pie in a cup, no bake pumpkin cheesecake cups, thanksgiving dessert, pumpkin biscoff cups, easy fall dessert
