Go Back
–+ servings
a pumpkin pie in a cup with a spoon in front of jars of pumpkin pie in a cup
Print Recipe
5 from 6 votes

Pumpkin Pie in a Cup

Pumpkin Pie in a Cup is an easy recipe for no-bake pumpkin pie in an adorable mason jar or cup. A fun way to give everyone their very own pumpkin pie and great recipe for the holidays!
Prep Time20 minutes
Chill in the Refrigerator4 hours
Total Time4 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 396kcal
Author: Cara Lanz

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.

Nutrition

Calories: 396kcal | Carbohydrates: 41g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 342mg | Potassium: 228mg | Fiber: 1g | Sugar: 27g | Vitamin A: 3851IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 2mg