Pumpkin Pie  In A Cup

Front Range Fed

Pumpkin Pie In A Cup has a crumbly graham cracker crust, topped with a creamy pumpkin spiced custard, and finished a dollop of whipped cream for the perfect mini pumpkin dessert that’s ideal for holidays and parties.

Pumpkin Pie In A Cup

Front Range Fed

-Pumkin -Graham Crackers -Butter -Sugar -Whole Milk -Eggs -Gelatin -Spices

Key Ingredients

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Crumble the graham crackers into small, sand like pieces and place in a bowl.

Step 1

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Add the melted butter to the graham cracker mixture, mix well and set aside. 

Step 2

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Add the eggs, whole milk, sugar, spices and gelatin to a medium saucepan over low heat. 

Step 3

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Stir the mixture continuously until it has started to thicken, and the gelatin has fully dissolved. 

Step 3

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Add the pumpkin puree to the pan and stir well to combine, then remove from heat and allow to cool slightly.

Step 4

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Add the  graham cracker crumbles to the small cups to form the crust.

Step 5

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Top the crust with a few tablespoons of the pumpkin pie filling.

Step 6

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Place the cups in the refrigerator and chill for at least 2 hours.

Step 7

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Remove the cups when ready to serve, and top with whipped cream and a sprinkle of cinnamon.

Step 8

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Use your fingers or a small spatula to pack the graham cracker crumbs tightly into the bottom of the cups in order to form a firmer crust.

Pro Tip

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