Pumpkin Pie In A Cup is the perfect dessert for your holiday parties. A crumbly graham cracker crust is topped with a creamy pumpkin spiced custard, then topped with a dollop of whipped cream for the perfect mini pumpkin dessert that’s ideal for holidays and parties.
Pumpkin pie is a Thanksgiving and Christmas dessert staple, and while you can’t beat the classic, I think I may have stumbled across my favorite new way to serve this delicious holiday treat.
I LOVE pumpkin treats. From a simple Pumpkin Bread With Chocolate Chips, to Soft Pumpkin Cookies, to a delicious Cream Cheese Pumpkin Pie, or even a savory Pumpkin Gnocchi Sauce, I can't get enough this time of year. But you can't beat the classic pumpkin pie flavor. These mini pumpkin pies are a fun twist on the traditional dessert, offering both portability and flavor. It's a simple recipe to make for a crowd, or perfect for when you just have those pumpkin pie cravings. And they’re so adorable!
Why this recipe works
Here's why this recipe is worth trying:
- Convenience. These single-serve cups are perfect for parties and gatherings, offering a hassle-free way to enjoy a beloved dessert.
- Delicious flavors. The blend of cinnamon, ginger, and nutmeg adds depth to the creamy pumpkin filling, resulting in delicious fall flavors.
- The perfect texture. The inclusion of gelatin gives the dessert a silky-smooth texture that complements the spices and pumpkin beautifully.
- Easy to make. Because I used a graham cracker crust here and the pumpkin filling comes together on the stovetop, there’s no baking involved with these. Just pop them in the fridge to set then serve! If you're looking for an easy pumpkin pie recipe, this is it.
- Great to make with kids. This is a great recipe for getting little ones involved in the kitchen. From crushing the graham cracker crumbs, to doling out the pumpkin filling and whipped cream, kids will love helping to contribute to these mini desserts. They're also the perfect size for little hands!
- Adorable treats. These little pumpkin pies are a fun way to celebrate the holiday season. The presentation is super cute and is the perfect follow up for Thanksgiving dinner!
Ingredients
Not only are these easy to make, but the ingredient list is super simple too. Here are the basics you’ll need.
- Graham crackers. You’ll crush these in a ziplock bag into fine crumbs which will become the base of the mini pumpkin pies. crumbled graham crackers, ginger snaps, or digestive cookies.
- Melted butter. This helps to bind the crumbled graham crackers together.
- Pumpkin puree. Use pure pumpkin puree here You could use a store bought pumpkin pie filling if you really wanted to, but it won’t taste as good (IMHO).
- Unflavored gelatin. The gelatin is what helps to make the pumpkin pie filling ultra creamy and smooth. It also helps it thicken it so it’s more of a thick “pie” filling versus a pumpkin mousse.
- Pumpkin pie spices! I used cinnamon, ginger, and nutmeg in the filling - you can’t beat those fall flavors!
- Eggs, sugar and cream. These add some much needed sweetness and creaminess to the pumpkin puree mixture.
- Whipped cream. Is it really pumpkin pie if it doesn’t have whipped cream on the top? I don’t think so.
You’ll also need about 12 small 4 oz canning mason jars, mugs or similar small cups.
How to Make Pumpkin Pie In A Cup
This is really a very easy recipe to make. Here’s how to make these pumpkin treats.
Prepare the crust. Start by creating the crust. Place your choice of cookies in a large ziplock bag and crush them into fine crumbs. Mix in the melted butter until well combined. Set this mixture aside. (Alternatively, you could add the graham crackers to a food processor and pulse until it forms the small crumbles.)
Make the pumpkin pie filling. In a heavy saucepan, combine the gelatin, cinnamon, ginger, nutmeg, and salt. Add the heavy cream, sugar, and beaten eggs, stirring until fully combined. Heat this mixture over low heat, stirring continuously until the gelatin dissolves and the pumpkin pie mix thickens (approximately 10 minutes). Remove it from heat and gently fold in the pumpkin puree.
Assemble the pumpkin pie cups. Take your small mason jars or cups and add a layer of the crumbled cookie as the indulgent base layer to the bottom of each cup. Spoon a few tablespoons of pumpkin pie filling into the cup, being careful not to overfill. Cover each cup with plastic wrap and place them in the refrigerator for at least 2 hours, allowing them to set.
Serve. When you're ready to enjoy, top each cup with a dollop of whipped cream or cool whip for added sweetness and creaminess.
Hints and Tips
- Make sure the graham crackers are fully crushed. Crush the cookies finely for a smoother crust. Especially for these little servings, you’ll want to make sure the texture resembles a sand-like consistency for best results.
- Adjust the spice levels. We all have our favorite spice mixture for pumpkin pie. Feel free to adjust the levels here (cinnamon, ginger, nutmeg) to suit your taste preferences and give the pie your own pumpkin spice flair.
- Make sure the gelatin is fully dissolved. Ensure the gelatin fully dissolves for a silky texture.
Variations and Substitutions
This recipe works really well as is but you can make it your own with some simple swaps:
- Sub out the graham crackers. You can create some different flavors and textures by using different types of cookies. Try using gingersnap cookies or shortbread instead of graham crackers for a unique take on the classic pumpkin pie. You could even use cinnamon graham crackers for a slightly different taste!
- Make it gluten free. For a gluten-free version, use gluten-free cookies or gluten-free graham crackers for the crust.
- Use store-bought pumpkin pie filling. I love making my own pumpkin pie filling but if you’re trying to save some time, using store bought pumpkin pie filling is fine.
- Use pumpkin pie spice mix. Don’t want to mess with the ratios of all the spices? If you have it, just use pumpkin pie spice mix to make this recipe even easier.
- Use a different flavored gelatin. Pudding mix also works well in this recipe if you'd like to add in some extra sweetness. Vanilla pudding is an obvious choice here, but if you can find pumpkin pudding, that would amp up the pumpkin flavor!
Frequently Asked Questions
Yes, you can make these ahead of time and refrigerate until you're ready to serve. If you’re going to do this, just wait to add the whipped cream until you’re ready to serve.
Absolutely, canned whipped cream is a convenient option for topping your cups. You can also use homemade whipped cream or cool whip.
Yes. Depending on the pie pan you use, you may need to add a few more graham cracker crumbs and butter to be able to fill the whole pan. (You could also use a homemade pie crust or a store-bought pie crust). Just know you'll need to make sure that the crust is fully baked before adding the pumpkin pie filling. Follow the rest of the instructions for chilling, then top with whipped cream.
More Easy Dessert Recipes
- Easy Peanut Butter Blondies
- Seven Layer Bars
- Easy Chocolate And Peppermint Icebox Cake
- Soft Pumpkin Cookies With Cream Cheese Icing
- Easy Moist Pumpkin Bread With Chocolate Chips
If you try this recipe for Pumpkin Pie In A Cup, let me know what you think in the comments. And don't forget to tag me @frontrangefed on Instagram - I'd love to see your take on these sweet desserts!
Recipe
Easy No Bake Mini Pumpkin Pie In A Cup
Equipment
Ingredients
For the crust
- 2 cups crumbled graham crackers can also use ginger snaps or digestive cookies
- 5 tablespoon melted butter
For the pumpkin pie filling
- 1 package unflavored gelatin
- 1 teaspoon ground cinnamon plus extra for sprinkling on before serving
- ½ tsp ground ginger
- ½ teaspoon ground nutmeg
- ½ tsp salt
- 1 cup heavy cream
- ⅛ cup sugar
- 2 eggs beaten
- 15 oz canned pumpkin puree
For serving
- whipped cream for serving
Instructions
- Make your crusts by adding the graham crackers to a large ziplock bag. Using a rolling pin, crush the graham crackers into small pieces until they resemble sand.
- Pour the graham cracker crumbs into a medium-sized bowl. Add the melted butter to the graham cracker crumbles and mix to combine. Set aside.
- Make the pumpkin pie filling by combining the gelatin, cinnamon, ginger, nutmeg and salt in a heavy saucepan. Add the heavy cream, sugar, and eggs, mixing well to combine. Heat over low heat, stirring continuously until the gelatin dissolves and the pie mixture thickens (about 10 minutes). Remove from heat and stir in the pumpkin into the gelatin mixture.
- Assemble the cups. Add the cookie crust to the bottom of each cup. Top with the pumpkin pie filling, then cover each cup with foil and place in the refrigerator to chill for at least 2 hours.
- When ready to serve, top each cup with whipped cream and serve. Add a sprikle of cinnamon sugar if you're feeling fancy!
Notes
- Use a spatula or spoon to push the graham cracker crumbles into the bottom of the cups for a firm crust.
- Watch the egg and cream mixture and stir continuously over low heat (you don't want to end up with scrambled eggs!)
- Chill for at least 2 hours in the fridge before serving, or up to 24.
- Don't put the whipped cream on the cups until right before serving, to prevent it from becoming too liquid-y.
Rebeccs says
Step number three says to add ginger, but it’s not listed in the ingredients. Can you clarify?
Sarah Jenkins says
You're right! So sorry! I updated the recipe card. Thanks so much for the catch!
Colleen Noonan says
The recipe worked for using the pumpkin part in cream puffs.
I would highly recommend titling/separating the different steps as it is hard to know at a glance what goes with what. i.e. Crust: ....graham crumbs, butter melted ect. Filling: and so on.
Sarah Jenkins says
Thanks Colleen - glad the pumpkin filling worked - and in cream puffs - yum! Thanks for the suggestion to separate the ingredients - I've made the update in the recipe card.