Pumpkin Pie in a Cup
User Reviews
5
Pumpkin Pie in a Cup
Description
This dessert assembles by mixing melted butter into crushed Biscoff cookies to form flavorful crumb layers. The pumpkin cheesecake filling blends softened cream cheese and granulated sugar for smoothness, then incorporates pumpkin puree and pumpkin pie spice for classic autumn flavors. Folding in whipped topping lightens the dense mixture, giving a mousse-like texture.
The dessert is built in layers of cookie crumbs and pumpkin cheesecake, chilled to allow the filling to thicken and the flavors to meld. This layering creates contrast between creamy and crunchy textures. Optional toppings include additional whipped cream and extra cookie crumbs or festive decorations such as fall-colored sprinkles or nuts.
Pumpkin Pie in a Cup is suited for small glass or plastic cups, mason jars, or even elegant stemware for presentation. It can be made ahead and refrigerated up to a day, though longer storage may cause the cookie layers to soften. Toppings are best added just before serving to maintain crispness. Leftovers keep in the fridge but will soften over time.
Ingredients
- 2 cups Biscoff cookie crumbs (from about 30 cookies)
- 6 Tablespoons butter melted, unsalted
- 8 ounces cream cheese softened
- 1/2 cup sugar granulated white
- 1 cup pumpkin NOT pumpkin pie mix, puree
- 1 teaspoon pumpkin pie spice
- 6 ounces whipped topping thawed (plus more for topping, frozen
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
- Use small glass or plastic cups, mason jars, or wine glasses to serve; each creates a distinctive presentation.
- Make this dessert up to one day ahead; refrigerate but add toppings right before serving to keep crumbs crisp.
- Decorate with whipped cream, cookie crumbs, fall sprinkles, candy corn, or chopped nuts for variety.
- Store leftovers covered in the fridge; expect cookie layers to soften after extended refrigeration.
- Consider serving as individual parfaits or layering in a large trifle bowl for a shared dessert.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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