Easy No Bake Mini Pumpkin Pie In A Cup
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.
Servings: 12
Calories: 212kcal
Equipment
- 12 small 4 oz canning mason jars or other small cups
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.
Nutrition
Calories: 212kcal | Carbohydrates: 17g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 255mg | Potassium: 131mg | Fiber: 2g | Sugar: 7g | Vitamin A: 5993IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg
