Today, I've got an incredibly easy and irresistible solution for you, just in time for Thanksgiving dinner and holiday parties! With the busy season upon us, this No-bake Pumpkin Pie in a Cup recipe is the perfect solution because it's incredibly easy to make.

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.

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.