Pumpkin Pie Cups are easy, no-bake mini pies in adorable mason jars or cups. Made with layers of buttery gingersnap crumbs, pumpkin spice cheesecake, and pumpkin pudding, they're cool, creamy, and a fun individual dessert for Thanksgiving, Christmas, holiday parties, and gift giving.
For more easy pumpkin desserts, try Pumpkin Angel Food Cake and Pumpkin Poke Cake!
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❤️You're Going to Love This
- Perfect make-ahead dessert for Thanksgiving dinner or holiday parties
- Layers of creamy pumpkin filling on a buttery gingersnap crust
- Easy no-bake pumpkin pie recipe with simple ingredients
- Fun alternative to regular pumpkin pie
- Great edible gifts for teachers, neighbors, and co-workers
These no-bake pumpkin pie cups have all the warm and cozy flavors of homemade pumpkin pie in a fun individual dessert! I love serving them in clear cups so everyone can see the pretty layers of gingersnap crust, pumpkin spice cheesecake, and pumpkin pudding. It's a super easy recipe and the perfect dessert for Thanksgiving, fall birthday parties, and holiday entertaining.
If you're in the mood for traditional pumpkin pie, but short on time, these muffin tin Mini Pumpkin Pies with Graham Cracker Crust are a fun bite-sized dessert that bakes in under 30 minutes.
For more no-bake pumpkin treats, try my Pumpkin Biscoff Truffles and my friend's recipe for No Bake Pumpkin Cheesecake Bars.
🎃Ingredients
- Gingersnaps. I love Stauffers Gingersnaps for their crispy texture and spicy flavor (ingredients include chili powder and red pepper!).
- Cream cheese. Use softened brick-style cream cheese, cream cheese spread in a tub isn't as firm.
- Pumpkin pie spice. Use store-bought pumpkin pie spice or try my easy pumpkin pie spice recipe with spices you might already have.
- Whipped topping. Cool Whip or Truwhip both work great; homemade whipped cream will work too. If using whipped cream as a topping, add just before serving.
- Instant vanilla pudding mix. Be sure to use instant pudding mix, not cook 'n serve.
- Milk. Whole, 2%, or skim milk all work fine.
- Pumpkin puree. Use 100% pure pumpkin puree, not pumpkin pie filling.
- Cups, mugs, or jars. Use 8-ounce clear cups, glasses, mugs, or mason jars for serving.
🍪Variations
- Cookies. Try chocolate, cinnamon, or honey graham crackers, shortbread cookies, vanilla wafers, chocolate or golden Oreo cookies, or Biscoff.
- Pudding. Swap vanilla pudding for cheesecake, white chocolate, or butterscotch pudding mix.
- Toppings. Drizzle the top with caramel sauce, crushed gingersnaps, toasted pecans, mini chocolate chips, or autumn sprinkles.
🥣How to Make No-Bake Pumpkin Pie Cups
Step 1. Crush gingersnaps and mix with melted butter. Spoon into cups or mason jars.
Step 2. Mix cream cheese, powdered sugar, and pumpkin spice. Mix in whipped topping. Spoon or pipe onto the gingersnap crust.
Step 3. Mix dry pudding mix, pumpkin puree, pumpkin spice, and milk for 2 minutes. Fold in whipped topping. Spoon over the cream cheese layer.
Step 4. Dollop or pipe the whipped topping over the pumpkin pudding layer. Sprinkle with ground cinnamon. Cover and chill 2-4 hours. Serve within 24 hours.
🎁Storage
- Store leftovers in the fridge for 3-4 days.
- After a couple of days, the crumbs soften, and the layers may slightly weep-but they're still delicious!
📅Make Ahead
- Make pumpkin pie cups up to 24 hours in advance.
- Leave enough room to cover them without flattening the whipped topping. Or add the whipped topping right before serving.
✅Expert Tips
- The fastest, easiest, and neatest way to fill the cups is with a piping bag or freezer bag with the corner snipped off.
- If you don't have pumpkin pie spice, you can make homemade pumpkin spice using ingredients you likely already have.
- Chill the pumpkin pie cups for at least 2-4 hours before serving to allow the layers to firm up.
- Customize the recipe with different types of cookies and flavors of pudding.
- For best results, serve within 24 hours.
❓FAQs
No. Canned pumpkin has already been cooked and pureed, making it ideal for pumpkin pie cups and other no-bake desserts.
Yes, it works great. Just whip it to stiff peaks so it holds its shape. If using whipped cream as the topping, add it before serving to keep it from deflating.
The warm flavors of gingersnaps pair deliciously with the pumpkin layers, but graham cracker crumbs, or crushed Oreos or vanilla wafers also work.
You can store unused pumpkin puree in an airtight container in the refrigerator for up to one week or freeze it for up to a year. Check out these fun ideas next time you have leftover pumpkin puree.
🍁More Fall Baking Recipes
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📖 Recipe
Pumpkin Pie in a Cup
Equipment
- 12 8 oz. cups or mason jars
Ingredients
Gingersnap Crust
- 2 cups crushed gingersnaps (35-36 cookies)
- 4 tablespoons melted butter
No Bake Pumpkin Cheesecake
- 16 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon pumpkin spice
- 1 ½ cups whipped topping ½ of an 8 oz. tub
Pumpkin Pudding
- 3.4 ounces vanilla instant pudding mix
- 1 cup milk
- 1 cup pumpkin puree
- 1 teaspoon pumpkin spice
- 1 ½ cups whipped topping ½ of an 8 oz. tub
Topping
- 8 ounces whipped topping
- ground cinnamon
Instructions
- Gingersnap crust: Crush gingersnaps into crumbs with a ziptop bag and rolling pin or a food processor. Place them in a small bowl and stir in the melted butter until moistened.
- Pumpkin cheesecake: In a large mixing bowl, use a mixer to whip the cream cheese, powdered sugar, and pumpkin spice until smooth. Add 1 ½ cups whipped topping and mix (with mixer) until creamy.
- Pumpkin pudding: In a medium bowl, mix the pudding mix, pumpkin puree, pumpkin spice, and milk for 2 minutes until creamy. Use a spatula to fold in 1 ½ cups whipped topping.
- Assemble: Place 2 heaping tablespoons of gingersnap crumbs in 12 cups. Spoon or pipe 3 tablespoons of the pumpkin cream cheese over the gingersnap crumbs. Spoon 4 tablespoons pumpkin pudding over the cream cheese layer. Top with whipped topping and a sprinkle of cinnamon. Cover and chill 2-4 hours to let the filling firm up. Serve within 24 hours.
Notes
- If you don't have pumpkin pie spice, use ½ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon nutmeg, and ⅛ teaspoon cloves in each of the cheesecake and pudding layers.
- Make ahead up to 24 hours in advance. If using mason jars, leave enough room to cover without flattening the whipped topping. Or wait to add the whipped topping right before serving.
- Store leftovers in the fridge for 3-4 days.
Rosemary says
Hi. They sound delicious. I need to serve to a group in the summer. Could I make ahead then freeze them for a few days and transport to cottage to use them. Thaw and serve. It only says refrigerate them and serve. Can I freeze them without ruining the taste or consistency ? Thanks. Rosemary
Cara Lanz says
Hi, Rosemary, thank you so much! They are super yummy :). I haven't tried freezing them, but because of the pudding and the high dairy content, I would worry about the texture becoming watery or weepy. Let me know if you try it and how it turns out, and I can share it on my post.
Tara says
All of the deliciously comforting flavors of a pumpkin pie but in a giftable jar! Great as a gift or just a single serve version. Absolutely love this recipe.
Cara Lanz says
Hi, Tara, thank you for your note, I'm glad you love the recipe! And yes, they make great holiday gifts :). Thanks again, Cara
Carol says
Cara, I am looking forward to making this recipe. Thank you for sharing.
Cara Lanz says
Of course, I hope you enjoy it! Thank you for the nice note :). Cara
Tara says
Oh yum! Such a fun way to serve pumpkin pie. I love that it is all no-bake too.
Cara Lanz says
Hi, Tara, I'm so glad you enjoy the recipe! And yes, no-bake desserts are always nice around the holidays when the ovens and Crock Pots are all full of other yummy things :). Thanks! Cara
Holley E Goldman says
This is the perfect dessert for holidays! You can't beat a easy, grab and go dessert for you and your guests!
Cara Lanz says
Hi, Holley, Yes, these are super handy for holiday parties. Everyone can just help themselves! Thanks for your note :). Cara
Heather says
I'm not a huge fan of pumpkin pie, but these pumpkin pie pudding cups on the other hand were SO good!! Puts pumpkin pie to shame!
Cara Lanz says
Hi Heather, Coming from someone who isn't a fan of pumpkin pie, this is a huge compliment! Thank you so much, I'm glad you enjoyed them :). Cara