Pumpkin Pie in a Cup
User Reviews
5.0
108 reviews
Excellent
Pumpkin Pie in a Cup
Report
A Pumpkin Pie in a Cup is a fun and easy fall treat! It's everything you love about pumpkin pie, served up in individual, no-bake dessert cups. These are perfect for Halloween, Thanksgiving, or any holiday event.
Share:
Ingredients
- 2 cups Biscoff cookie crumbs (from about 30 cookies)
- 6 Tablespoons unsalted butter melted
- 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
- In a small mixing bowl, combine the Biscoff cookie crumbs and melted butter. Mix until combined. Set aside.
- In a large mixing bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth and creamy.
- Add the pumpkin puree and pumpkin spice, and mix until completely combined. Fold in the thawed whipped topping.
- Transfer the cheesecake mixture to a piping bag to make it easier to add to the cups, if desired. This is optional, but makes filling the cups easier and cleaner!
- Assemble the the cups by adding a layer of cookie crumbs, a layer of pumpkin cheesecake, and repeating with another layer of cookie crumbs and pumpkin cheesecake. Refrigerate until ready to serve (the cheesecake will thicken while it refrigerates.)
- If desired, you can top with additional whipped cream and leftover cookie crumbs before serving.
Notes
- Recipe from Ideas For the Home by Kenarry
- Toppings: I like to top my pumpkin pie in a cup parfaits with whipped cream (I added some whipped topping to a piping bag for the ones in the photos) and a sprinkle of the biscoff cookie crumbs. You could also use fall colored sprinkles, candy corn, or crushed nuts like pecans or walnuts to decorate them.
- What kind of cups to use: Feel free to use small glass cups, 1/2 pint mason jars, or plastic 9 oz cups to serve your pumpkin pie in a cup parfaits. You can also dress them up by using wine glasses or champagne flutes.
- Make it into a trifle: You can also layer the pumpkin spiced cheesecake filling and cookie crumbs in a large trifle bowl instead of making it into individual cups.
- Prepare up to 1 day in advance. These can be made up to one day in advance and stored in the refrigerator. I don’t recommend making them any sooner than that as the cookie layers can soften up too much and get soggy. Also, don’t add the toppings until right before you are ready to serve for this same reason.
- Storing leftovers. Any leftovers can be stored in the fridge covered with plastic wrap. As I mentioned, the cookie layers will soften over time.
Nutrition Information
Show Details
Calories
675kcal
(34%)
Carbohydrates
69g
(23%)
Protein
8g
(16%)
Fat
43g
(66%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
83mg
(28%)
Sodium
344mg
(14%)
Potassium
202mg
(6%)
Fiber
1g
(4%)
Sugar
49g
(98%)
Vitamin A
8681IU
(174%)
Vitamin C
2mg
(2%)
Calcium
88mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 675 kcal
% Daily Value*
| Calories | 675kcal | 34% |
| Carbohydrates | 69g | 23% |
| Protein | 8g | 16% |
| Fat | 43g | 66% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 344mg | 14% |
| Potassium | 202mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 8681IU | 174% |
| Vitamin C | 2mg | 2% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
108 reviews
Excellent
Other Recipes
You'll Also Love
