Are you in the mood for delicious pumpkin treats but don’t want to spend hours in the kitchen? Look no further than this easy No-bake Pumpkin Pie in a Cup recipe.

Just in time for Thanksgiving dinner and holiday parties! With the busy season upon us, is the perfect solution because it’s incredibly easy to make. 

It’s the ideal alternative to classic pumpkin pie, offering all the delicious fall flavors in a convenient and delicious form. With just a few common ingredients and a simple process, you can whip up an amazing pumpkin dessert in no time. 

Let’s dive into the world of creamy, dreamy, and hassle-free pumpkin goodness right from the comfort of your own kitchen. You won’t believe how simple and tasty this recipe is, making it a must-have for your festive gatherings!

Ingredients you’ll need for these mini pumpkin pies

This simple recipe needs very simple ingredients, found in any grocery store:

• Graham crackers. You use these to create the crust for the pumpkin pie cups.. When crushed and combined with butter, they form a delicious, slightly sweet and crunchy base.
• Cinnamon. Ground cinnamon adds warmth and a hint of spice to both the crust and the pumpkin filling. It complements the pumpkin’s natural flavor and infuses the dessert with that classic, cozy fall taste.
• Brown sugar. Used to sweeten the dessert while giving a caramel-like flavor.
• Salt.  Helps to balance the sweetness and enhances the overall flavor profile of the dessert.
• Unsalted butter. Mix the melted butter with the graham cracker crumbs to create the crust. It acts as a binding agent, holding the crust together and adding a rich, buttery flavor.
• Cream Cheese. Cream cheese is a key ingredient in the cheesecake layer. It contributes to the creamy, smooth texture and provides a tangy, rich flavor that pairs wonderfully with the pumpkin layer.
• Heavy cream. Whip this ingredient to stiff peaks and fold it into the pumpkin filling, creating a light and airy texture for the no-bake pumpkin pie.
• Powdered sugar. The pumpkin pie filling is sweetened using powdered sugar. It dissolves easily and ensures a smooth, sweet consistency without any graininess.
• Vanilla extract. A touch of vanilla extract enhances the overall flavor of this homemade pumpkin pie
• Pumpkin puree. The star of the show! Pumpkin puree is the main ingredient, providing the luscious pumpkin flavor that defines this dessert. It brings a taste of autumn and a lovely orange hue to the filling.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ins and substitutions for this easy recipe

There are a few simple swaps that you can make in case there’s something you don’t have at hand or simply can’t find in your local grocery store:

• Ginger Pumpkin pie: swap the graham crackers with gingersnap cookies and add 1/4 teaspoon of ground ginger to the pumpkin layer. This is a great way to add a ginger flavor for all of the ginger lovers out there.
• Gluten-free Pumpkin Pie: Using almond flour or coconut flour instead of graham crackers is an easy way to create a gluten-free dessert if you have any gluten sensitivities. Add an extra 3 tablespoons of brown sugar and an extra teaspoon of cinnamon.
• Maple syrup pumpkin pies: Drizzle with 1 teaspoon of maple syrup on top before serving for a maple syrup flavor
• Cool whip: Not in the mood to make your own whipped cream? You can opt for Cool Whip for a faster dessert instead.

How to make this Pumpkin Pie no-bake recipe

Graham cracker layer:

In a medium bowl, combine the graham cracker crumbs, cinnamon, brown sugar, and salt. Add the melted butter to the mixture and stir until the crumbs are well coated and resemble wet sand.

If your graham crackers are not ground yet, add everything to a food processor and mix.

Cheesecake layer:

In a mixing bowl, whip the heavy whipping cream until stiff peaks. Set aside.

In the same bowl (no need to clean it), beat the softened cream cheese with the powdered sugar, vanilla extract, and salt.

Scoop 1 3/4 cup from your reserved whipped cream and fold it carefully using a spatula, until everything is well combined.

Pumpkin layer:

Use the same mixing bowl (again, no cleaning needed) to mix the pumpkin puree, powdered sugar, cinnamon, vanilla extract, and salt. Mix until well combined.

Scoop in the rest of the reserved whipped cream and fold it in using a spatula. Make sure everything is well combined.

Homemade Whipped Cream:

Wash your mixing bowl and using the whip attachment, whip the heavy cream, powdered sugar, and vanilla extract, until soft peaks form.

Assembling:

Take a scoop of the graham cracker mix and place it at the bottom of each cup or jar, filling up about a quarter of the cup. Use the back of a spoon to make sure the crumbs are flat and create an even graham cracker crust layer.

Next, add a layer of cheesecake mixture until it fills half of the jar. After that, put in the creamy pumpkin layer until it reaches about three-quarters full, and finish it off with a dollop of whipped topping on the top.

Cover with plastic wrap or mason jar lids, place the mason jars in the refrigerator, and allow them to chill for at least 2-3 hours, or until the layers are set.

Optional: add a sprinkle of cinnamon on top before serving.

Frequently Asked Questions

Is pumpkin puree the same as canned pumpkin pie filling?

No, pumpkin puree and canned pumpkin pie filling are not the same.

Pumpkin puree is simply mashed and pureed pumpkin with no other ingredients added. 

Canned pumpkin pie filling is a mix that has sugar and spices (like cinnamon and nutmeg) added to it. It’s specifically made for creating pumpkin pies, giving it a sweet and spiced flavor.

For this recipe, you should use pumpkin puree instead of pumpkin pie filling because the recipe already includes sugar and spices.

Can you use canned pumpkin instead of pumpkin puree?

Yes, you can use canned pumpkin as a substitute for pumpkin puree. Canned pumpkin is essentially pumpkin that has been cooked and pureed without the addition of spices or sweeteners, making it an ideal substitute in this recipe. Just be sure to check the label on the can to ensure it contains 100% pure pumpkin and doesn’t have added sugar or spices.

Is homemade pumpkin puree the same as canned?

When you make homemade pumpkin puree, you start with fresh pumpkin, which you’ll need to cook, typically by roasting or boiling, and then puree until it’s smooth. The flavor and consistency of homemade puree can vary based on the type of pumpkin you use, how it’s cooked, and the degree to which it’s pureed. It might have a fresher and more intense pumpkin flavor compared to some canned varieties.

Canned pumpkin, though, is typically made from a specific type of pumpkin known for its consistent flavor and texture. It’s cooked, pureed, and then put in a can for convenience.

For this recipe you can use either homemade or canned pumpkin, just make sure your homemade pumpkin puree is not isn’t too thin to avoid a runny texture.

How much fresh pumpkin puree equals one can?

Approximately 1 3/4 cups of fresh homemade pumpkin puree can be used as a substitute for one standard 15-ounce can of canned pumpkin.

Don’t miss out! Click this link to watch the video for this easy Pumpkin Pie in a cup recipe up close.

Take a look at the links below for more pumpkin dessert recipes, or click here for more fall dessert inspiration.

Easy 3-ingredient Pumpkin mousse recipe

Pumpkin cold brew Foam recipe

Mini Pumpkin Muffin Recipe

Pumpkin Ice Cream Recipe

Pumpkin Maple bread with Maple cream cheese frosting

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If you make this recipe, please be sure to give it a star rating and leave a comment below!